1 3/4 c. whole-wheat flour
2 T. baking powder
1/4 t. salt
1/4 c. soy margarine
1/2 c. dates
1/2 c. apricots
3/4 c. soy milk
1/4 c. apple juice
1/4 t. melted soy margarine (for tops of scones)
In a large mixing bowl, mix together all dry ingredients. With a pastry cutter or knife, cut in soy margarine until mixture resembles small crumbs. Add dates and apricots. Mix together soy milk and apple juice and pour into dry ingredients. Stir gently until mixture forms a soft dough and mixture pulls away from sides of bowl. Be careful not to over-mix. Turn dough onto a kitchen countertop and pat gently to flatten to about 1/2-inch thick. Cut with a 2 1/2-inch biscuit cutter and place on a nonstick baking sheet. Reroll remaining scraps and cut with biscuit cutter until all scraps are used. Brush tops of biscuits with melted margarine and bake in a 450 deg. F. oven for approximately 10 minutes or until golden and lightly browned. Serve warm or at room temperature.
Yields 12 2-1/2-inch scones. Per scone: calories: 97; fat: 4 grams.
The Micheff sisters-Linda Johnson, Cinda Sanner, and Brenda Walsh-appear regularly on the Christian television network 3ABN. Their latest cookbook, Cooking with the Micheff Sisters (Pacific Press) is a bestseller among health-conscious cooks worldwide.