I’ve been on a scones kick, that’s for sure. I guarantee I’ve eaten more scones in the last five months than I have in my entire life. Scones are awesome and super easy to make!
I haven’t been too daring in my scone pursuits, mostly sticking to blueberry scones, but last weekend I took a risk. I decided it was time to attempt some cranberry orange scones.
I’m a good New Englander, so of course I need to cook with cranberries. I love the tartness of cranberries. I decided to attempt some cranberry orange scones. I was quite please with how they came out!
4 cups of flour
6 tablespoons of sugar
4.5 teaspoons baking powder
2 flax eggs
1/2 cup and 2 tablespoons of cold vegan butter
1 cup of fresh cranberries
1.5 teaspoons salt
3/4 cup and 2 tablespoons plain almond milk
3 tablespoons fresh orange juice + the zest of one orange
For the glaze
1 cup of powdered sugar
2 tablespoons fresh orange juice
2 tablespoons melted coconut oil
Preheat oven to 375 degrees. First, make your flax eggs (three tablespoons of water and one tablespoon flaxseed meal = one egg) and set aside in a bowl. In a large bowl combine flour, sugar, baking powder and salt. Add the cold butter to the dry ingredients. Take a fork and cut up the butter until your mixture resembles wet sand. Whisk together 3/4 cup of milk and flax egg and add to the bowl. Mix together and add the remaining 2 tablespoons of almond milk and orange juice. Fold in your cranberries and orange zest. On a well floured surface kneed your dough and flatten into an about 8 inch circle. Cut your dough with a pizza cutter into eight triangles. Place the individual triangles on a baking sheet. I lined mine with aluminum foil lightly coated with flour. Bake for 30 minutes.
Call me bias, but these came out pretty good. I love taking one of these to work everyday to enjoy with my coffee. Enjoy!