Vegan Orange Cranberry Scones
Vegan Orange Cranberry Scones are a delightful pastry that perfectly combines zesty oranges with tart cranberries. Made with high-quality flour and cold coconut cream, these scones have a tender yet substantial structure and coveted flaky layers, keeping the recipe entirely plant-based.
8 pieces
Calories: 398kcal
Ingredientes
- 3 cups all-purpose flour
- 1/2 cup granulated sugar plus extra for topping
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup cold vegan butter grated or cut into small pieces
- 3/4 cup coconut cream or any plant-based milk
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
Elaboración paso a paso
- Preheat and Prepare: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter: Using a box grater grate your cold butter to the dry ingredients. Using a pastry cutter, knives, or your fingers, work the butter into the mixture until it resembles coarse crumbs the size of peas.
- Add Cranberries: Gently fold in the cranberries and the orange zest.
- Add the coconut cream and vanilla extract. Knead it gently, put the dough on a piece of parchment paper, then shape it into a round disc about 1 inch thick. Cut into 8 wedges, and place the wedges on the prepared baking sheet, slightly apart
- Brush the top with coconut cream and sprinkle turbinado sugar on top. Bake for 20-25 minutes or until golden brown.
Nutrition
Serving: 1serving | Calories: 398kcal | Carbohydrates: 52g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 163mg | Potassium: 290mg | Fiber: 2g | Sugar: 13g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 3mg