Tofu Choc Chip Scone

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Tofu Choc Chip Scone

 

1 package (14 oz.) soft tofu, drained

1 tablespoon Kahlua liqueur

1 3/4 cups sifted all-purpose flour

2 1/4 teaspoons baking powder

1 tablespoon sugar

1 teaspoons salt

1 teaspoon cinnamon

1/4 cup butter, cold

1/2 cup mini-chocolate chips

 

 

 

 

Heat oven to 450°F. Purée the Tofu in a blender or food processor till smooth.

Combine with Kahlua liqueur and set aside.

 

In a large mixing bowl, sift together the flour, baking powder, sugar, and

cinnamon.

 

Add cold butter to the dry ingredients, cutting it into the mixture into it

forms a coarse looking mixture with pea-sized pieces throughout. Use a pastry

blender or two knives to accomplish this task.

 

Add mini chocolate chips to this mixture and mix to combine. Make a well in the

center of the bowl and pour in the Tofu-Kahlua mixture. Using as few strokes and

handling the dough as little as possible, stir to combine the dry and liquid

ingredients. Do not overmix.

 

Place the dough on a lightly floured board and pat it into a circle about 1

½-inches thick. Cut into 6 wedges.

 

Bake for 15 minutes or till lightly browned.

 

MAKES SIX SERVINGS

 

Source: House Foods America Corp.

Formatted by Chupa Babi: 03.25.08

 

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