This recipe was inspired by the orange cranberry scones they offer at Starbucks. They were one of my mom's favorite desserts there, until she found the recipe and was able to make them at home. She passed the recipe along to me and I was able to make it plant-based to enjoy. These scones are a great sweet treat because the whole batch only contains 7 teaspoons of sugar. That's almost less than ½ a teaspoon per scone, and that's a whole lot less than your average dessert. The glaze adds a little bit more sugar, but it is always optional.
2tbspjelly (orange is best, but you can use any flavor)
Instructions
1
Combine the ground flaxseed and water. Set aside until you're ready to mix the dry and wet ingredients together.
2
In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda.
3
Cut in butter until the mixture resembles coarse crumbs. Set aside.
4
In a small bowl combine the cranberries, orange juice, cream, and flaxseed/water mixture. Add to flour mixture and stir until a soft dough forms.
5
On a floured surface, gently knead 6-8 times. Pat dough into an 8 inch circle. Cut into 10-12 wedges.
6
Separate wedges and place on a baking sheet lined with parchment paper (optional). Bake at 400 degrees for 12 minutes.
7
At 12 minutes brush the scones with the glaze, then put back in the oven for about 3 more minutes or until lightly browned.
8
Remove to a wire rack to cool. Serve butter with the warm scones. Enjoy!
Nutrition Facts
12 servings
Serving size
1 scone (without glaze or fruit butter)
Amount per serving
Calories146
% Daily Value *
Total Fat5.6g8%
Saturated Fat 2.3g12%
Trans Fat 0g
Cholesterol0mg
Sodium174mg8%
Total Carbohydrate20.6g8%
Dietary Fiber 1.1g4%
Total Sugars 3.5g
Protein2.3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2cupsall-purpose flour
7tspsugar
1tbsporange peel, grated
2tspbaking powder
½tspsalt
¼tspbaking soda
⅓cupvegan butter, cold
1cupcranberries, dried
¼cuporange juice
¼cupsoy creamer
1tbspground flaxseed
3tbspwater
GLAZE (optional)
½cuppowdered sugar
1tbsporange juice
FRUIT BUTTER (optional)
⅓cupvegan butter
2tbspjelly (orange is best, but you can use any flavor)
Directions
1
Combine the ground flaxseed and water. Set aside until you're ready to mix the dry and wet ingredients together.
2
In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda.
3
Cut in butter until the mixture resembles coarse crumbs. Set aside.
4
In a small bowl combine the cranberries, orange juice, cream, and flaxseed/water mixture. Add to flour mixture and stir until a soft dough forms.
5
On a floured surface, gently knead 6-8 times. Pat dough into an 8 inch circle. Cut into 10-12 wedges.
6
Separate wedges and place on a baking sheet lined with parchment paper (optional). Bake at 400 degrees for 12 minutes.
7
At 12 minutes brush the scones with the glaze, then put back in the oven for about 3 more minutes or until lightly browned.
8
Remove to a wire rack to cool. Serve butter with the warm scones. Enjoy!
AuthorKylee Melo, RD
