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The flaxseeds in these wholesome and hearty scones provide essential fatty acids and a rich, buttery flavour. If you can’t find milled flaxseeds, grind up whole flaxseeds in your blender or food processor.
Ingredients
1/3 cup (50g) unsweetened dried cherries
1/3 cup (80mL) brandy
2 1/2 cups (300g) spelt or whole wheat pastry flour
1/4 tsp (2g) sea salt
1 tsp (8g) baking soda
1 1/2 tsp (6g) baking powder
4 ounces (115g) soft tofu
1/4 cup (60mL) safflower or rape seed oil
1 Tbsp (15mL) fresh lemon juice
1 tsp (5mL) vanilla
2 Tbsp (30mL) maple syrup
1/4 cup (50g) milled flaxseeds
Directions
Preheat oven to 350°F (175°C). 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.
