Brandied Cherry Scones

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 ounces soft tofu
1/4 cup safflower or canola oil
1 Tbsp fresh lemon juice
1 tsp vanilla
2 Tbsp maple syrup
1/4 cup milled flaxseeds


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.

Yields: 8 scones