Cranberry Studs Vegan Scones Recipes

VEGAN CRANBERRY ORANGE SCONES

Steps:

• Preheat the oven to 425. Line a baking sheet with parchment paper or silicone baking mat and set aside.
• In a small bowl combine flour, sugar, baking powder, salt, and orange zest.
• Cut butter into small pieces and add it to the dry ingredients. Mix in with a pastry cutter or your fingers until a fine crumb has formed.
• In a small bowl or liquid measuring cup combine the coconut milk and chickpea flour, stirring vigorously until chickpea flour has completely dissolved. Stir in vanilla extract. Add wet ingredients to the dry ingredients, stirring to combine.
• With a wooden spoon or your hands, fold in the cranberries.
• Flour the bottom of an 8" cake pan and press dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on the prepared baking sheet. Brush with a light layer of creamer and bake for 20-25 minutes until tops are golden brown.
• While scones are baking combine ingredients for the glaze, adding juice slowly to the powdered sugar until desired consistency is reached. It should be slightly thick but thin enough to easily dip scones into the glaze.
• Remove scones from the oven, let cool for 10 minutes, then dip tops in the glaze before letting cool completely. Serve or store in an airtight container for up to 5 days.

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.

HEAVENLY CRANBERRY SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Sift flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Stir in yogurt, then cranberries.
• Form dough into a ball and place on the prepared baking sheet. Pat down into a 1/4-inch to 1/2-inch thick circle. Sprinkle with sugar and cut into 8 segments.
• Bake in the preheated oven until edges are slightly crisp and top is browned, about 20 minutes. Remove from the oven and redefine the cut marks.