Part 110 (1/2)

teaspoon salt

cup chopped walnuts

PREHEAT THE oven to 350F and lightly grease two medium-size baking sheets.

Finely chop the dates, place in a small bowl, and sprinkle with 1 tablespoon of flour. Toss the dates to thoroughly coat with the flour, breaking apart any clumps. Set aside.

In a large bowl, whisk together the flaxseeds and rice milk. Whisk in the mashed banana, canola oil, and brown rice syrup. In a separate bowl, sift together the all-purpose flour, whole wheat pastry flour, baking powder, cinnamon, and nutmeg. Stir into the banana mixture until the ingredients are just moistened; the dough will be thick yet sticky. Fold in the chopped dates and walnuts.

Lightly oil a -cup measuring cup and scoop generous half-cupfuls of dough onto a baking sheet, leaving about 3 inches of s.p.a.ce between the scones. Gently pat down the tops of the scones and dab with a little rice milk if desired. Bake for 32 to 34 minutes, until browned and firm. Transfer from the baking sheets to a cooling rack to complete cooling.

PUMPKIN-CRANBERRY SCONES.

MAKES 12 LARGE SCONES.

TIME: 45 MINUTES.

More scones! These large pumpkin and spice-rich treats are almost cakelike, different from your typical scone. Enjoy them hot out of the oven, or try them the next day toasted, b.u.t.tered and served with a pot of strong black tea. This recipe makes plenty, so we think they would make a great addition to a Thanksgiving brunch or any fall festivity.

2 cups all-purpose flour

1 cup whole wheat pastry flour

1 cups sugar

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cardamom

teaspoon ground cloves

teaspoon ground nutmeg

1 teaspoons salt

cup nonhydrogenated vegan margarine, cold