Leah Leneman - Easy Vegan Cooking - Over 350 delicious recipes for every ocassion

2) Put tofu and water in a liquidizer and blend well. Pour into the dry mixture and stir well.

3) Turn out on to a floured board, roll the dough out and cut it into scones. Place the scones on an oiled baking sheet and bake at 425°F/220°C/Gas Mark 7 for 15 minutes.

225g/½ lb/2 cups wholewheat flour

2 tsp baking powder

Pinch sea salt

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp ground allspice

55g/2 oz/ 1/ 3cup raw cane sugar 55g/2 oz/ 1/ 4cup vegan margarine 1 tbs black treacle or molasses 140ml/ 1/ 4pt/ 2/ 3cup soya (soy) milk

1) Mix the dry ingredients together in a bowl. Rub in the margarine.

2) Soften the treacle a little and add it with the milk to make a fairly soft dough. Turn on to a floured board, roll out to about ½ inch thick, and cut into rounds.

3) Place the scones on a greased baking tray and bake in a hot oven 425°F/220°C/Gas Mark 7 for 10–15 minutes.

455g/l lb potatoes

½ tsp sea salt

115g/4 oz/1 cup wholewheat flour

1) Cook the potatoes (or use leftover cooked potatoes). Peel and mash them.

2) Add the salt and flour to the potatoes and knead the mixture. Roll it out thinly on a floured board and cut into rounds or triangles.

3) Bake in a very hot oven 500°F/240°C/Gas Mark 9 for 10 minutes, turning the scones after 5 minutes.

4) Serve warm with golden syrup or jam.

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