These scones are a perfect blend of tart cranberries and crunchy walnuts that is a traditional favorite. They are so easy to make but taste delicious! Great for breakfast or a snack!
Ingredients
2 cups All Purpose Flour
1/2 cup granulated Sugar
1 Zest of a Lemon
1 tsp ground Cinnamon
1 tsp Baking Powder
1/4 tsp Baking Soda
Pinch Salt
1/4 cup Vegan Cream Cheese
1/4 cup Coconut Oil (firm but a little soft)
1/4 cup Honey or Agave Nectar
2-4 Tablespoons Plant Based Milk
1 tsp Vanilla Extract
1/2 cup dried Cranberries roughly chopped
1/4 cup Walnuts roughly chopped
Instructions
Preheat oven to 350 F degrees (180 C) and line a baking sheet with parchment paper, set aside.
Place all the dry ingredients into a food processor and pulse a few times until well incorporated.
Add the vegan cream cheese and coconut oil and pulse until the flour resembles small pea size pieces. Add the honey (or agave nectar) vanilla extract and one tablespoon at a time of the plant based milk and pulse. Continue adding the plant based milk one tablespoon at a time until you get a dry but moist dough, but not too wet. You may or may not have to use all of the plant based milk.
Pour the dough into a bowl and mix in the cranberries and walnuts. Shape the dough into scones using a 1/4 measuring cup and form with your hands. You should get about 12-14 scones. Place each onto the prepared baking sheet and bake for 15-20 minutes or until light golden brown.
Remove from the oven and allow to cool completely.
Note: You can also add 1/4 cup of chocolate chips to the batter when you mix in the cranberries and walnuts. This recipe is very versatile and the mix ins like cranberries and walnuts are interchangeable. (eg. blueberries, cherries, pumpkin seed, orange peel, etc.)
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