Scones with Lemon-Tofu Cream Yields 12 to 16 scones
Scones served with lemon curd are nearly as important to English high tea as the tea itself. Normally made with heavy cream, scones can pack a wallop with high calories and fat. Just as light, flaky and moist, our scones have a fraction of the fat.

Prep Time: 20 minutes
Cooking Time: 12 minutes

Scones:

1 1/2 cups all-purpose flour
1 cup whole-wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter or chilled vegetable oil
1/4 cup natural sugar
1 cup skim milk
1/3 cup currants


Lemon-Tofu Cream:

1 10 1/2-ounce package Mori-Nu reduced-fat silken tofu
1 1/2 tablespoons smooth cashew butter
2 tablespoons maple syrup
2 tablespoons maple sugar
1/2 teaspoon sea salt
2 tablespoons lemon juice
1/2 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
Pinch of turmeric dissolved in 1 tablespoon of the lemon juice

1. Mix flours, baking powder and salt in a large bowl. Add butter and cut until the mixture resembles fine granules. Mix in sugar and currants. Stir in milk with a fork until a soft dough forms.

2. Transfer dough to a lightly floured work surface and knead 10 to 12 times. Cut dough in half and form each half into a ball. Turn smooth sides up and roll or pat into two 6-inch circles. Cut each circle into 6 to 8 wedges. Bake at 425°F on a cookie sheet for about 12 minutes. Cover loosely on a wire rack and cool completely before serving.

3. While scones cool, blend tofu thoroughly in the bowl of a food processor fitted with a steel blade. Add cashew butter, maple syrup, maple sugar, salt and lemon juice. Process until well-combined and creamy. Add lemon zest, extracts and turmeric. Blend 10 seconds more, cover tightly and refrigerate until ready to serve with scones.