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Brandied Cherry Scones

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Cooking Corner
Brandied Cherry Scones

A diet high in fiber is protective against heart disease. Get the right amount: the average American gets about 10 grams of fiber per day, while the USDA Dietary Guidelines recommends 20 to 25 grams per day. Each of these scones contains over 7 grams of fiber.

1/3 cup unsweetened dried cherries
1/3 cup brandy
2 1/2 cups spelt or whole wheat pastry flour
1/4 tsp sea salt
1 tsp baking soda
1 1/2 tsp baking powder
4 oz soft tofu
1/4 cup safflower or canola oil
1 Tbs fresh lemon juice
1 tsp vanilla
2 Tbs maple syrup
1/4 cup milled flaxseeds

Preheat oven to 350°F. In a small bowl, soften cherries in brandy for 30 minutes.

Sift flour, salt, baking soda, and baking powder together in a medium bowl.

Combine tofu, oil, lemon juice, vanilla, and maple syrup in a blender until smooth. Add blended ingredients, flaxseeds, cherries, and brandy to flour mixture; stir gently until just mixed.

Using a floured rolling pin and cutting board, roll dough out into a circle 3/4-inch (2cm) thick. Slice dough into 8 wedges. Place on parchment paper on a cookie sheet and bake 20 minutes or until golden brown.

Servings: 8 scones


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