"bad to the scone."

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Sift together

1 and 1/2 cups all purpose flour

1/2 whole wheat pastry flour

2 teaspoons aluminum-free baking powder

1/2 teaspoon salt

with 1/2 cup brown sugar

Add 6 tablespoons of chilled unsalted soy margarine chopped into small pieces. Gently work the flour-butter mixture with a pastry blender until the dough looks like coarse meal.

Tip: Overworking the dough makes scones tough or heavy.

In a separate bowl, mix together

3/4 cup soy milk, or 1/2 soy milk and 1/2 tofu cream.

1 teaspoon vanilla

1/4 cup sesame seeds

For variations, you may add an additional 1/2 cup chopped pecans or walnuts

Add to flour mixture and stir just until blended.

On a floured board, pat the dough into a circle and cut into 8 wedges.

If you are making small scones using this cranberry scone recipe, divide the dough in half and pat into two rounds, then cut into wedges.

Place on the baking sheet, bake for 15 minutes until lightly golden. Cool on wire racks.

so i found this online b/c i have no recipe for cranberry scones and i had lots of cranberries. it was a lot different than the other recipe that i've been working with, i.e. the ONLY recipe i've ever used.

as usual, i used w. wheat flour.

i also cooked them about double the time since i forgot to pay attention to the recipe, but i think they needed a little extra time from the original recipe and about 5 minutes less than i cooked them. either way, i think they're good.

oh, and i also forgot to "sweeten" the cranberries, besides the fact that "honey" was suggested and i'm not that kind of dirty vegan.