Beneath their crunchy exteriors, these cranberry scones are soft and buttery, complemented by a tart, sweet lemon drizzle.
Is anyone else in total spring mode right now? I know it’s more than a little preemptive, but lately all I want to do is drink green smoothies and wear t-shirts and go for long bike rides and runs (outside! in the sun!). The bright lemon and cranberry flavors in these scones make me feel like spring couldn’t possibly be that far away. I can practically hear the birds chirping! Oh, wait … that’s just the sound of my charming upstairs neighbors engaging in their weekly turn-up-the-Evanescence-and-scream-until-you-puke-and-then-fall-down-a-flight-of-stairs-and-puke-some-more tournament. My bad! (But you get the idea.)
Anyway, there’s nothing to these. I particularly love that these aren’t just glorified biscuits: a good scone should be rolled out and cut into triangles, and should have a crust and a little heft. Slicing this dough into triangles is no more work than scooping dough out of a bowl with a spoon, and it makes for a more appetizing product, too! These are best eaten the day they’re baked — with plenty of fair trade coffee, of course. (I think it’s going to take a lot of scones and coffee to get me through the next two-to-three months.)
5.0 from 1 reviews
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Author:?Claryn
Recipe type:?Breakfast
Cuisine:?American
Prep time:? 20 mins
Cook time:? 15 mins
Total time:? 35 mins
Serves:?6-8
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Ingredients
FOR THE SCONES:
? c plus 2 Tbsp unsweetened vegan milk
? tsp white or apple cider vinegar
1? c flour
1 Tbsp sugar
2.5 tsp baking powder
? tsp salt
? c cold vegan butter
⅔ c dried cranberries
FOR THE GLAZE:
? c plus 2 Tbsp powdered sugar
2.5 tsp freshly squeezed lemon juice
zest from 1 lemon
splash of vanilla
Instructions
Preheat oven to 450F.
Line a large cookie sheet with parchment paper or a silicone baking mat.
In a small bowl, stir together vegan milk and vinegar. Set aside to curdle.
In a large bowl, sift together flour, sugar, baking powder, and salt.
Using 2 knives or a pastry cutter, cut vegan butter into flour mixture.
Add milk mixture and cranberries to flour mixture and stir just until dough comes together. The dough should be relatively dry and not sticky, but if you can’t get it to roughly form a ball, just stir in another tablespoon of milk.
Form dough into a sphere and flatten slightly.
Roll out dough to about 2″ in thickness.
Using a sharp knife, slice dough (like a pizza) into 6 or 8 even triangles.
Arrange slices on cookie sheet and bake for 12-14 minutes, or until the tops are just beginning to turn golden.
Transfer scones to a cooling rack and let cool for a few minutes while you prepare the glaze.
In a small bowl, beat together powdered sugar, lemon juice and zest, and vanilla. Mixture should be easy to drizzle — not so thick as to require spreading, and not so thin as to be watery. Add a little powdered sugar to thicken it up, or another squeeze of lemon juice to thin it out as needed.
Drizzle scones with glaze while still slightly warm.
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