Name: Cranberry Maple Scones [Vegan]
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups flour; 1/2 tsp salt; 1 tsp baking soda; 2 1/4 tsp cream of tarter; 2 tbs sugar; 3 tbs vegan butter, cubed and chilled (I use Earth Balance or Miyokos); 2/3 cups almond milk; 2/3 cup fresh cranberries, halved; zest of one lemon; 1/2 cup powdered sugar; 1 tbs maple syrup (You can use up to 2 tbs if you want a more liquid, clear glaze with a more maple flavor.)

Cranberry Maple Scones [Vegan]

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

The cranberry obsession continues! Because HOLIDAYS I *had* to update my classic scone recipe to make a cranberry variation with a maple sugar glaze. The super tart fresh cranberries plus the sweetness of the glaze is a perfect combo.

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Ingredients

Scones

2 cups flour
1/2 tsp salt
1 tsp baking soda
2 1/4 tsp cream of tarter
2 tbs sugar
3 tbs vegan butter, cubed and chilled I use Earth Balance or Miyokos
2/3 cups almond milk
2/3 cup fresh cranberries, halved
zest of one lemon

Glaze

1/2 cup powdered sugar
1 tbs maple syrup You can use up to 2 tbs if you want a more liquid, clear glaze with a more maple flavor.

Instructions

Preheat the oven to 425 degrees.
Mix the flour, salt, baking soda and cream of tarter in a mixing bowl and whisk to combine. Then, using your fingers, work the cubed butter through the flour mixture until it’s fully combined and you can’t feel any big lumps of butter remaining.
Add the sugar and the lemon zest, and stir again to combine. Then add the almond milk and mix well to combine. Make sure the flour mixture is fully moistened. Then add the chopped cranberries and mix until they are evenly distributed throughout the dough.
Turn out the dough onto a lightly floured surface. The dough is a bit sticky so you might want to flour your hands before working with it. Kneed it a few times to make sure it’s all combined then roll out the dough until it’s about 1 inch thick.
Slice thick wedges and place the scones on a baking tray lined with a silpat liner or wax paper. Bake for 12-15 minutes or until golden brown on top.
While the scones are baking, mix the maple syrup and powdered sugar to make the glaze. Stir it occasionally while you’re waiting to use it otherwise it will get too stiff. If this happens, just add a bit more maple syrup.
When the scones are done, move them to a cooling rack for 5-7 minutes until they are cooled almost to room temperature but still slightly warm to the touch. Use a pastry brush to paint the glaze over the scones (or just spoon it on). Serve immediately.

Cranberry Maple Scones