Graham Scones

(makes 4 -6 scones)
1 cup whole wheat pastry flour
8 whole wheat graham squares, crushed
1 Tb flaxseed meal
2 tsp baking powder
1/4 cup cold margarine
1/4 - 1/3 cup soy milk
3 Tb sugar

Variations:
orange cranberry (add 1/3 cup dried cranberries and 1-1/2 Tb orange zest)
cinnamon (1/2-1Tb) or other spices
walnuts or pecans (add 1/4-1/3 cup)

Preheat oven to 375 degrees F. If desired, soak dried cranberries in water to plump.

In a medium bowl, combine flour, crushed grahams, sugar, baking powder, and spices if desired. Cut in margarine until resembles coarse crumbs. Add milk and if desired, add cranberries and orange zest or nuts. Stir just until blended.

Place dough on a greased baking sheet; pat into a circle. If desired, sprinkle on top sugar or cinnamon. Cut into 4-6 wedges and separate slightly. Bake 18-20 minutes or until golden brown. May need to cover with foil half way. Remove from baking sheet and cool 5 minutes.

For the orange glaze, mix 1/2 cup powdered sugar, 1 Tb orange zest, and 1 1-1/2 Tb orange juice, and spread over the scones. Enjoy!