Orange Scones

• 2½ cups soy-flour blend
• 1 cup quick-cooking oatmeal
• ⅓ cup sugar
• 3 teaspoons baking powder
• ¼ teaspoon salt
• 1 Tablespoon grated orange peel
• ½ cup cold margarine
• 2 eggs, beaten
• ¾ cup soy milk
• 2 Tablespoons orange juice
• 2 Tablespoons sugar
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Orange Drizzle

• ½ cup powdered sugar
• 1 Tablespoon orange juice
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In large bowl, combine the dry ingredients: soy-flour blend, oatmeal, sugar, baking powder, salt and orange peel; cut in margarine until mixture is crumbly. Combine beaten eggs and soy milk, then add to dry ingredients. Stir until mixture forms a soft dough. Turn dough onto lightly floured surface; knead about 12 times. Divide dough in half, and pat one portion into a 7-inch circle on a greased baking sheet. Score into six wedges; do not separate. Brush each wedge with orange juice, and sprinkle with sugar. Bake at 400 F for 12–15 minutes or until golden brown. Cool slightly. Drizzle with Orange Drizzle. Serve warm.

Makes 12 scones

Nutrition per serving (992.30 g): 254.82 calories, 87.04 g fat, 1.65 g fiber, 1.84 g saturated fat, 1.67 g trans fat, 36.35 g carbohydrates, 31.0 mg cholesterol, 276.74 mg sodium, 5.74 g protein, 2.11 mg vitamin C, 2.02 mg iron, 65.99 mg calcium