Vegan Scones

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

1. Preheat the oven to 400u0b0F.
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. Whisk together the almond 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. 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. Bake until golden, 20 to 22 minutes.

flour, sugar, baking powder, salt, butter crisco, cranberries, orange zest, almond milk, silken tofu, sugar

Taken from www.epicurious.com/recipes/member/views/vegan-scones-52991941 (may not work)