Vegan Cranberry Orange Scones
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1/2 tsp salt
- for the glaze:
- 2 1/2 tsp baking powder
- 2 cups whole wheat white flour*
- 1/4 cup coconut sugar (or dry sweetener of choice)
- zest of medium orange
- 1/2 cup coconut oil frozen & grated*
- 1 cup canned lite coconut milk* (full-fat also works)
- 1 tsp pure almond extract (or vanilla)
- 3/4 cup frozen cranberries chopped
- 2/3 uppowdered sugar ( i like woodstock if using organic)
- 1 + tbs fresh squeezed orange juice
- Carbohydrate 30.2971866468254 g
- Cholesterol 8.1666666500978 mg
- Fat 110.816153421662 g
- Fiber 7.73683317311605 g
- Protein 7.41676665295593 g
- Saturated Fat 95.2496400772877 g
- Serving Size 1 1 recipe (481g)
- Sodium 217.749666231734 mg
- Sugar 22.5603534737094 g
- Trans Fat 6.58840167190675 g
- Calories 1097 calories
Preheat oven to 350F and grease scone panlightly with coconut oil. Set aside.In a large bowl, add flour, sugar, orange zest, baking powder, and salt. Stir until well combined and set aside.Grate your ½ cup of frozen coconut oil into large bowl of dry ingredients.Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms.Pour in coconut milk, add in almond extract and gently combine, without overworking the dough. Then gently fold in chopped cranberries.Distribute dough evenly into mini scone pan (you should be able to fill each cavity evenly) and bake for 15-20 minutes. Check for doneness at 15 minutes by inserting toothpick in middle of scone, toothpick should come out with little to no batter. (My scones took 18 minutes.) Allow scones to cool in pan for 5 minutes.To make glaze, combine powdered sugar and start with 1 TBS or orange juice. Add more OJ a very small amount at a time, until desired consistency is reached.Transfer scones to cooling rack with baking sheet underneath. Drizzle glaze on scones, as much or as little as desired. Scones are best when served fresh.
