vegan Scones

1/2 c. Apple juice or cider (keep out 1/3 c. if using fresh fruit)

1/3 c. currants

2 1/2 c. whole wheat pastry flour

pinch sea salt

1 tsp. baking soda

1 1/2 tsp. baking powder

1/4 c. corn oil (or canola or coconut)

1/4 lb. tofu (or 6T. butter or 8T butter minus the above oil)

zest and juice of 1 lemon

3 T. maple syrup

- Preheat oven to 350
- Soak currants in 1/3 c. apple juice
- Sift flour, sea salt, baking soda and baking powder together in a mixing bowl.
- Puree tofu, corn oil, lemon, and maple syrup in a blender until smooth
- Pour liquid ingredients into dry ingredients.
- Add currants and juice.  Mix together gently until dough holds together (it may need more water).  Do not over-mix)
- Place dough on floured pastry cloth or between sheets of waxed paper (dusted with flour)
- Roll dough out 1/2 to 3/4-inches thick.  Using a glass, cut 2" circles and place with spatula on lightly oiled cookie sheet in even rows.
- Bake in oven at 350 degrees for 10-15 minutes or until golden on top
- Glaze with maple syrup the last 5-minutes of baking.  Serve warm with jam or spread.