Author Notes
a vegan scone that uses up season fresh fruit.
i’ve made these with organic and conventional cranberries. i’ve used 1 package of ocean spray which was 12oz, and i’ve used organic which came in a 6 oz package. it made no difference in the end result, though the batch with the lesser amount was less tart. basically, use as little as 6 oz, or as much as 12 oz. how’s that for not exact science baking? —Lan | MoreStomach
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Ingredients
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1
package fresh cranberries, 6 - 12oz
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1/3 cup
brown sugar, not packed
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2 1/4 cups
AP flour
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3 teaspoons
baking powder
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1/2 teaspoon
salt
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zest
2 organic oranges
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1/4 cup
chopped candied ginger
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10 tablespoons
chilled coconut oil, cut into pieces
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1/3 cup
nut based milk
Directions
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preheat oven 350ºF and line baking sheet with parchment paper.
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in food processor, pulse the cranberries with the brown sugar and orange zest. go for chunky. put in large mixing bowl, set aside.
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in food processor, pulse the AP flower, baking powder and salt. add in the coconut oil and pulse until pea-sized crumbles appear.
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mix the flour mixture with the cranberries in the mixing bowl. add the milk and stir until it just comes together.
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dust counter with a bit of flour, dump dough onto it. form a disk/thick circle. cut into quarters, and within those quarters cut 3 wedges.
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carefully transfer wedges on prepared baking sheet and bake for 40-45 minutes, rotating the baking sheet half way through.
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the edges and bottom will darken a smidge, but the interior will be tender and crumbly.
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serve warm, as is, or drizzled with icing (you can make a quick icing slurry of 2 tsp the milk used + enough powdered sugar to get a thickened but drizzly consistency, anywhere from 10-15 TBL)
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