Cinnamon Raisin Scones
Serve these relatively low-fat treats for breakfast with fresh oranges and plenty of your favorite hot beverage.

1 cup whole-wheat pastry flour
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 of a 10- to 12-ounce block firm silken tofu, crumbled
1 tablespoon canola oil
2 tablespoons Spectrum Naturals Spread (substitute margarine)
1/4 cup soy milk
1/4 cup pure maple syrup
1/2 cup raisins

Preheat oven to 425F.

Whisk together flour, baking powder, cinnamon, and salt. Set aside.

In a separate mixing bowl, whisk together tofu, canola oil, and Spectrum Naturals Spread until a bit creamy.

Whisk in soy milk and maple syrup. Add flour mixture and raisins, and stir until just combined.

Turn dough out onto a floured board, and roll or pat to a circle about 1/2-inch thick (this dough is very soft, so be generous with the flour to prevent sticking).

Use a sharp knife to cut dough into 12 triangular wedges.

Transfer wedges to an ungreased baking sheet, and bake for 15 minutes, or until scones are lightly browned.

Makes 12 scones.