Happy December, everyone! This means one thing… We are in full-swing for Christmas! I’m kicking off the month with a recipe that is perfect for the holidays: Orange Cranberry Scones.
For those of you who saw my blueberry scones recipe, you know that I. love. scones. There’s just something about a warm, buttery, moist, scone that has “comfort food” written all over it. Don’t believe me? You must not of had a good scone yet. 😉 But don’t worry, I’m here to help remedy that situation.
Cranberries are a vital part of the holidays. Their bright cheery color and sweet/tart flavor lend themselves to festive decorations and foods. Personally, it doesn’t feel like Thanksgiving or Christmas dinner without a cranberry sauce. However, instead of posting a common dish, I wanted to give you a recipe that you probably won’t see as much this month.
These orange cranberry scones are soft, buttery, crusty on the outside, tender on the inside, studded with tart cranberries, and lightly citrusy. Mmmmm…
As usual, make sure your butter is really cold, and handle your dough as little as possible. The dough will seem very dry at first, but after working it all together for a minute or so it will be moist and sticky – just right. 🙂
These scones would make a wonderful addition to any breakfast this holiday season (Christmas morning, anyone?), and would also be a great dessert or snack option. Not only will they make your house smell amazing, they will keep you coming back for seconds. Or thirds.
Still not convinced? Make a batch, and let me know what you think in the comments below. I’m pretty sure you’ll love them as much as I do. 😉
- 1 Flax egg*
- 1 Tbsp lemon juice
- ½ cup soy milk
- ½ tsp vanilla
- 2 cup flour
- 3 Tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 Tbsp orange zest
- ⅓ cup cold Earth Balance
- 1 cup fresh cranberries, slightly chopped
- 1 cup powdered sugar (for glaze)
- 2 T soy milk (for glaze)
- Preheat oven to 375º.
- Mix dry ingredients and orange zest together in a medium bowl.
- Mix lemon juice and soy milk together. Set aside.
- Prepare flax egg, and set aside to thicken.
- Using a pastry cutter or a fork, cut cold vegan butter into flour mixture until it resembles wet, course sand.
- Combine wet and dry ingredients and mix until well combined. Mixture will resemble a very thick dough.
- Gently fold in cranberries.
- Turn dough out onto a floured surface and gently knead until moist and sticky.
- Form dough into a ¼-1/2 inch thick circle.
- Using a sharp knife or pizza cutter, cut dough into triangles.
- Place each triangle onto a greased cookie sheet or pizza stone.
- Bake at 375º for 20 minutes, or until golden brown. Do NOT over bake or your scones will be dry.
- Remove from oven, and drizzle generously with glaze.
- Enjoy! 🙂
NOTES:
*Find the flax egg recipe here.
** My friend Mark Paden helped me with these amazing pictures. If you need a professional photographer or videographer for any event, I would highly recommend him. Check out his website for a look at his work!
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