Scones are a beloved favorite of mine. They hold a special place in my heart for so many reasons! One of those being that I so love how there are so very many different varities of scones that you can make. I have made chocolate chip, pumpkin spice, chocolate and peanut butter, red velvet and just regular ones, too. Each one has been scrumptious, and I thought these Cranberry Orange Scones would be the perfect ones to share for this October series.
They are vegan, so no dairy. You could of course use butter if you wish, but I opted for the vegan route this time and they tasted amazing!
Cranberry Orange Scones
- 2 cups flour
- 1/2 cup organic cane sugar
- 1/2 cup unrefined coconut oil (solid & chilled)
- 3/4 cup unsweetened plain almond milk
- 1/2 cup dried cranberries
- zest of 2 navel oranges
- 3 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon melted coconut oil
- 2 teaspoons organic raw sugar
- Preheat oven to 400*F. Combine flour, sugar, baking powder, and salt in a large bowl and whisk together. Add solid coconut oil to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs (it will look like wet sand).
- Stir in the cranberries and orange zest. Add the almond milk to the flour mixture and stir until the mixture forms a soft dough and no longer sticks to the sides of the bowl (Add additional almond milk 1 tablespoon at a time if your dough is too dry and crumbly). Turn the dough out onto a parchment lined cooking sheet sprinkled with flour and shape into a circle, 7- 8 inches wide and 1/2 an inch thick. Cut into 8 triangles and gently separate scones, giving them enough room to spread out as they bake. Brush with melted coconut oil and sprinkle with raw sugar.
- Bake for 20 -25 minutes until golden and edges begin to brown.
Cool completely and then enjoy with a nice, hot, cuppa tea!