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.
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:

  • 1/2 cup dried cranberries

  • 2/3 cup orange juice

  • 1 cup almond milk

  • 1 teaspoon cider vinegar

  • 1-3/4 cups all purpose flour

  • 1/2 cup rolled oats

  • 1/3 cup lightly packed brown sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon finely grated orange zest

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

  • 1/2 cup chopped walnuts


Directions:

  1. Preheat oven to 400 degrees F.

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

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

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

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

  6. Add almond milk and stir until moistened.

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

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

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

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


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