Cranberry Scones

Cranberries are in-season, loaded with antioxidants, and add gorgeous color to these vegan breakfast treats. Serve cranberry scones on Christmas morning for a special start to the holiday.
Cranberries are in-season, loaded with antioxidants, and add gorgeous color to these vegan breakfast treats. Serve cranberry scones on Christmas morning for a special start to the holiday.

Cranberry Scones

Yields 8

Ingredients:

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• 1/2 cup dried cranberries

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• 2/3 cup orange juice

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• 1 cup almond milk

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• 1 teaspoon cider vinegar

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• 1-3/4 cups all purpose flour

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• 1/2 cup rolled oats

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• 1/3 cup lightly packed brown sugar

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• 2 teaspoons baking powder

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• 1 teaspoon baking soda

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• 1/2 teaspoon salt

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• 1 tablespoon finely grated orange zest

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• 1/4 cup vegan butter, chilled, cut into pieces

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• 1/2 cup chopped walnuts

Directions:

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1. Preheat oven to 400 degrees F.

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2. In a small saucepan over medium heat, stir together cranberries and orange juice. Bring to a simmer, remove from heat, and set aside.

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3. In a small bowl, combine almond milk and vinegar. Set aside for 5 minutes or until it becomes “buttermilk”.

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4. In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt, and zest.

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5. Add butter to flour mixture and use your fingers to rub butter into dry ingredients.

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6. Add almond milk and stir until moistened.

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7. Drain orange juice from the cranberries. Add to the flour mixture along with the walnuts, stirring to combine.

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8. Turn dough onto a lightly floured surface and knead a few times into an 8-inch flat disk.

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9. Cut into 8 wedges and place on a baking sheet.

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10. Bake for 18 minutes or until lightly browned and firm. Serve warm.

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