Oh delightful, light and fluffy scones. Delicious with a pat of vegan margarine and a little bit of jam. Perfect when paired with a cup of tea. Bursting with cranberries and the bite of citrus from the zest of oranges and lemons.
I made half the batch without cranberries and half with. I haven’t really baked with cranberries so I didn’t know how they would do and if I didn’t like them I didn’t want to have wasted a whole batch of scone dough! Luckily I loved the cranberry scones and my fiance was happy eating the non-cranberry scones. Between the two of us we managed to polish off the entire batch of scones over the weekend. Scones are definitely weekend food.
Scones are for brunch, for laziness. For eating warm out of the oven while binge watching Jessica Jones on Netflix. Or whatever your poison is at the moment. If you haven’t watched Jessica Jones yet, watch it! It’s amazing. But anyways back to these scones.
I had bought a bag of frozen cranberries to make some Christmassy simmer pots. Have you ever done this? Made a simmer pot? It is the best way to make your entire house smell amazing. You just put together some ingredients in a pot cover with water and allow it to simmer, it fills your whole house with amazing smells. My favourite in the summer is a combination of sliced lemon, fresh rosemary from the garden and vanilla. For Christmas I did cranberries, a couple of sliced clementines, some whole cloves, ground nutmeg and ground cinnamon. Instant Christmas smell without any of the awful chemicals in the commercial air fresheners.
What with Christmas being over I needed something to do with these cranberries so I made some apple cranberry apple cider and still I had cranberries left. So I thought why not put them in some scones? Good choice on my part.
It’s the coconut oil that really puts these scones over the edge in my opinion. The coconut oil gives them that elusive fluffy quality that is so key in a good scone. Scones should soak up whatever topping you toss on them. Also delicious on their own, I prefer mine with some raspberry jam and a little bit of margarine. They are so simple to throw together, the recipe is a good base recipe for scones. You can add whatever you like to it, throw in chocolate chip cookies, take out the zest . . . hmmm orange chocolate chip scones would be to die for. Maybe next time!
Vegan Orange Cranberry Scones
- 3 1/4 cups flour
- 1/2 cup + 2 tbl sugar divided
- 1 tbl baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tbl orange zest
- 1/2 tbl lemon zest
- 8 tbl coconut oil
- 1 1/2 cups coconut milk
- 1/3 cup orange juice
- 1 tbl apple cider vinegar
- 1 tsp vanilla
- 1 cup cranberries (I used frozen)
Preheat oven to 400 and grease two baking sheets
Combine coconut milk, orange juice and apple cider vinegar set aside to curdle
In a separate bowl mix together flour, sugar, baking powder, baking soda, salt and 2 tbl of the orange and lemon zest combined (leave the last 1/2 tbl)
Cut in the coconut oil until the dough is crumbly and the coconut oil is well combined, no large pieces left
Add the vanilla to the curdled milk mixture and then add the mixture to the dry ingredients and knead the dough, fold in the cranberries
Scoop the dough into about 1/4 cup size and place on the prepared baking sheets.
Combine the remaining 2 tbl of sugar with the left over zest.
Brush the tops of the scones with milk and sprinkle the sugar/zest mixture on top
Bake for 20-25 minutes, until they are lightly golden on top