Jalapeno & Cheddar Scones

Try these fluffy baked goods at your next brunch gathering.

½ pkg	Sunrise Soft Tofu , blended
2 cups	all-purpose flour , sifted
1 tbsp	baking powder
¼ tsp	baking soda
1 tsp	salt
¼ cup	frozen butter
1 ½ tbsp	cold water
1	fresh jalapeno , seeded, thinly chopped
½ cup	cheddar or soy cheese , grated
⅓ cup	cornmeal

Preheat oven to 215° C (425°F). Line two baking sheets with parchment paper.
In a medium bowl, combine flour, baking powder, baking soda and salt. With a pastry blender or with blender at slow speed, grate frozen butter into mixture until it resembles coarse crumbs.
In a small bowl, mix Sunrise Soft Tofu and water until blended. With a fork, or with the blender at slow speed, stir tofu mixture into flour mixture. The dough will be a soft sticky consistency. Add more water if necessary.
Add the jalapeno and cheese into the dough, mixing until combined.
On a lightly floured surface, lightly knead dough 6-8 times. Divide dough in half. Shape dough into a circle and cut into 4 wedges. Repeat with remaining half.
Press bottoms of dough in cornmeal before baking. Place on baking sheets about 4 cm apart.
Bake for 12-15 minutes or until golden brown. Remove from baking sheets. Serve warm with margarine.