Ingredients
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
Preparation
Preheat the oven to 400°F.
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.
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.
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.
Bake until golden, 20 to 22 minutes.
