Scones just scream “ The Weekend!!!” for me. T and I have a Saturday ritual where we visit our favorite vegan bakery, sip on cappuccinos and eat flakey, sweet and savory scones. Half of each flavor, just to get the best of both worlds. Then we each get another for the road and hit the beach with a snack for later.
I made some vegan clotted cream & lemon curd for a high tea party I hosted a couple weeks ago, and everything was a hit. So you should probably eat these scones with exactly that! The best thing about this recipe is how easy you can just swap out the cranberries for the fruit of your choosing! Try it with orange zest, blueberries or raisins… they all make a yummy afternoon snack.
- 1 tbsp freshly squeezed lemon juice
- 1 cup soy or almond milk
- 1 tsp vanilla extract
- 2¼ cups unbleached all-purpose flour
- 1 cup whole wheat flour
- ½ cup maple syrup
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp Himalayan rock salt
- ½ cup cold coconut oil or earth balance, spooned
- 1 cup fresh or frozen cranberries
- Preheat oven to 425°F.
- Line 1 or 2 large baking sheets with parchment paper.
- In glass measuring cup or a bowl, stir lemon juice into almond milk; set aside.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- Using pastry blender or two knives, cut in butter until mixture is crumbly.
- Pour maple syrup and vanilla into milk mixture and whisk.
- Add sweet buttermilk mixture to dry ingredients; stir with a fork until a soft, sticky dough forms.
- Turn out onto a floured surface and, with floured hands, gently knead in cranberries, trying to not crush them and adding more flour to prevent sticking as necessary, until dough comes together and cranberries are dispersed.
- Pat out to a 9-inch (23 cm) circle; cut into 12 wedges.
- Place on prepared baking sheet, at least 1-inch (2.5 cm) apart.
- Bake for 12-15 minutes until golden brown.
1) I’ve always thought that fresh or frozen always beats dried cranberries when it comes to baking. Maybe it’s the juicy nature of the berry or perhaps the fact that fresh & frozen cranberries are their tart-selves as opposed to their dried & sweetened counterparts.
2) Keep all of your ingredients cold. Keeping your ingredients cold will ensure that the oil or vegan butter remains a solid, melting only under the high temperature of the oven; creating flaky layers in the scones, and helping them to rise.
3) Eat your scones fresh. They are so much better fresh.
…If you do end up with leftover scones, freeze them. Cool the scones completely. Then arrange them on a baking sheet and freeze until hard. Once hard, throw them into a Ziploc freezer bag and keep them in the freezer.
When you are ready to consume these delicious treats, reheat them in the oven at 350 degrees until warm but not browning. You can keep these fresh for three-four weeks in the freezer.