Vegan Orange Cranberry Scones Recipes

VEGAN ORANGE CRANBERRY SCONES

Steps:

• In a large mixing bowl, combine flour, baking powder, sugar, salt and cinnamon. Add orange zest and mix.
• Stir in coconut oil to the dry ingredients, and mix by hand until a crumbly dough.
• Stir in coconut milk, using a wooden or rubber spatula.
• Toss with the cranberries and mix until just combined. Do not overmix.
• Turn the bowl onto a baking tray lined with parchment paper, and pat the dough into an approx. 7-inch (18 cm) round and 2-inch (4 cm) thick. Refrigerate for 20 minutes.
• Preheat the oven to 400°F (200°C).
• Cut the chilled dough into 6 wedges, detaching each of them from the center and leaving space in between so they don't stick together while baking.
• Sprinkle with sugar and bake for about 25 minutes. Let cool completely.
• In the meantime, prepare the glaze: in a small bowl, combine all the ingredients until you get a thick and smooth batter. Transfer into a pipping bag and set aside.
• When the scones are chilled, drizzle the glaze all over. Let chill for 5 minutes, and serve.

VEGAN ORANGE CRANBERRY SCONES

Steps:

• Heat oven to 375 degrees.
• In a large bowl, mix the oil, syrup, and orange juice.
• In a separate bowl, mix the flour, baking powder, spices, and salt.
• Add the dry ingredients to the large bowl and mix only until there are no visible flour clumps.
• Mix in cranberries and walnuts.
• Gather the dough up in your hands and place on a lightly floured surface. Knead the dough a few times to make it a cohesive mass and then pat it into three 4-5 inch rounds that are about 3/4-1 inch high. (Or if you want larger but fewer scones you can pat the dough into 2 rounds 5-7 inches wide.)
• Sprinkle generously with turbinado raw cane sugar for extra crunch.
• Cut each round with a sharp knife into 8 triangles (like a pie), and place them on a cookie sheet with parchment paper.
• Cook for 15-20 minutes or until firm and lightly browned. (Note: the scones tend to firm up slightly after they are removed from the oven and cool down so it is better to undercook them than to overcook them.) Best served warm but stay good for several days.