Happy Monday, friends!
Last weekend was a festive one. It started off on Friday with a trip to the theater to watch a Christmas-themed play with a friend. On Saturday I continued the tradition of decorating the Christmas tree with my kids. My parents came into help (and by help I mean bringing me a tree so I didn’t have to figure out how to fit one in my small car without a roof rack). We listened to Christmas music, ate cookies, and put lights and ornaments around the tree. The next day, I dropped Eden off at a birthday party and spent the afternoon doing a little Christmas shopping with Nash. We ended the weekend snuggling up with Christmas movies and popcorn.
It was wonderful weekend.
Today, I’m keeping up the holiday spirit by sharing a new recipe with you. These Vegan Cranberry Orange Scones are a delicious pastry for this season and might just be the perfect way to wake up on Christmas morning.
Like many of my scone recipes on the blog, I made these cranberry orange scones for years when I worked as a professional baker. Every year, around this time, we would start making a Orange Cranberry Scone. For weeks it became one of the most popular items we sold. Up in the bakery’s kitchen I would make batches upon batches of them but, since it was a non-vegan bakery, I never got to experience the Christmas scone everyone seemed to love so much.
This year I decided it was time to give it a try. So I made my own vegan version and…
It was delicious!
A few notes worth mentioning:
I use vegan creamer rather than non-dairy milk for a richer pastry. For those of you who don’t typically buy vegan creamer, my creamer of choice is Wildwood Soy Creamer. It’s not sweet like other vegan creamers tend to be and I have had many people agree with me that it’s the best on the market. But if you already have a favorite vegan creamer, follow your heart!
I also use chickpea flour for this recipe. This serves as a binder (aka egg replacer). Chickpea flour has a strong flavor when raw (do not try the dough!) but it bakes perfectly as a protein-rich egg-like binder that creates the perfect crumb for this scone. I highly recommend picking some up. If you’d rather not, you can check out my guide for vegan egg replacers for other ideas.
I prefer using fresh cranberries as frozen ones can sometimes bleed into the dough and make it turn pinkish. However, if you are making these off-season, frozen ones will work just fine. I’ve also seen recipes using dried cranberries rather than fresh. They tend to be a bit sweeter and might be the way to go if you want something a little less tart.
Follow these simple guidelines and you’ll find yourself with a beautiful golden brown scones, crispy on the outside and flaky in the middle, just like a scone should be.
Pair it with my Christmas Sangria (because it’s Christmas morning, afterall) and you’ve got yourself a magical start to your holiday.
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice, as needed
Preheat the oven to 425. Line a baking sheet with parchment paper or silicone baking mat and set aside.
In a small bowl combine flour, sugar, baking powder, salt, and orange zest.
Cut butter into small pieces and add it to the dry ingredients. Mix in with a pastry cutter or your fingers until a fine crumb has formed.
In a small bowl or liquid measuring cup combine creamer and chickpea flour, stirring vigorously until chickpea flour has completely dissolved. Stir in vanilla extract. Add wet ingredients to the dry ingredients, stirring to combine.
With a wooden spoon or your hands, fold in the cranberries.
Flour the bottom of an 8" baking pan and press dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on prepared baking sheet. Brush with a light layer of creamer and bake for 20-25 minutes until tops are golden brown.
While scones are baking combine ingredients for glaze, adding juice slowly to the powdered sugar until desired consistency is reached. It should be slightly thick but thin enough to easily dip scones into the glaze.
Remove scones from oven, let cool for 10 minutes, then dip tops in glaze before letting cool completely. Serve or store in an airtight container for up to 5 days.
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