Cranberry Studs Vegan Scones

Ingredients

• 2 cups all-purpose flour
• 4-5 tablespoons raw sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 6 tablespoons cold margarine, cut into pieces
• 1 cup dried cranberries
• 1 teaspoon grated orange zest
• 1/3 cup soymilk, plus more for brushing tops
• 1/2 cup blended extra-firm silken tofu
• raw sugar, for sprinkling on the top

Directions

1. 1

   Preheat the oven to 400°F.

2. 2

   In a bowl, combine the flour, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in the margarine until the pieces are pea-sized. Stir in the cranberries and orange zest.

3. 3

   Whisk together the soy milk and tofu. Pour into the center of the dry ingredients. Stir with a fork until the dough comes together. Turn out onto a floured surface, and knead just a few times to mix.

4. 4

   Pat the dough into a 6-inch square about 11/4 inches thick. Cut into four squares. Cut the squares in half diagonally to form eight triangles. Transfer to a baking sheet. Brush the tops with soy milk, and sprinkle with raw sugar.

5. 5

   Bake until golden, 20 to 22 minutes.