Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
This recipe was adapted from Jeanette Parsons Egan's "Soy! Soy! Soy!," Fisher Books, 1999. Each scone contains ONLY 23% fat!
DRIED CRANBERRY SCONES
2-1/2 cups flour 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/4 cup Soy Garden "butter" 2/3 cup vanilla soy milk 1 teaspoon pure almond extract 1/2 cup chopped dried cranberries 1/4 cup slivered almonds (optional)
Preheat oven to 400 degrees. Spray a non-stick baking sheet with cooking spray (or, better yet, use your new Silpat! ). Stir together flour, sugar, baking powder, and salt in a medium bowl. Stir in margarine until mixture forms crumbs. Stir in milk and almond extract to make a soft dough. Stir in cranberries and almonds (if using).
Turn out dough on a lightly floured board and knead lightly. Roll out dough to a 3/4-inch thickness. Cut into 12 triangles. Place triangles on prepared pan and bake 12-15 minutes or until browned. Serve warm.
Makes 12 scones. Each scone contains 157 calories, 4g. fat.
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Cranberry Scones
). Stir together flour, sugar, baking powder, and salt in a medium bowl. Stir in margarine until mixture forms crumbs. Stir in milk and almond extract to make a soft dough. Stir in cranberries and almonds (if using).
