| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Bakery, Breakfast, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 1/4 | c | Wholewheat flour |
| 2 | ts | Baking powder |
| 1 | pn | Salt |
| 3 | tb | Sugar |
| 1/4 | c | Oil |
| 1/2 | c | Raisins |
| 1/2 | c | Medium or soft tofu |
| 1/2 | c | Water |
INSTRUCTIONS
Combine flour, baingp owder, salt & sugar in a bowl. Mix well. Stir in the oil & the raisins. Put the tofu & water in a food processor or a blender & blend well, until smooth. Pour into the dry mixture & stir until well combined. Turn out onto a floured board, roll out the dough & cut into scones. Place on a lightly oiled baking sheet & bake at 425F for 15 minutes.
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