Having fallen in love with the cranberry and orange combo in my oatie cookies I wanted to make the most of the last remaining fresh ones as they will soon disappear from our shop shelves only to return next Christmas. I was tempted to make muffins but I took a leap of faith and decided to whip up an experimental batch of scones.
My first scones that I have deviated from the “norm” which either means plain or raisin and by god they were good. Orange zest not only gave them an amazing flavour but combined with the cranberries perfumed them beautifully both before, during and after baking.
When I tucked in to the first one every time I brought it to my lips I got an amazing waft of fruitiness which was followed by an equally amazing mouthful. These scones are far from bland, their not too big, their light and fresh from the oven they are definitely not stale. Having eaten two of them I decided to freeze the rest of the batch. Another baked good to add to my freezer collection! It will soon empty out when I return to work next week and have less time for baking yet plenty of time for eating.
A little bit of soy spread on top and a big mug of tea (I also ate the large orange from which I’d acquired the zest for the scones alongside the scone…I could hardly let it go to waste!)
I now have a zillion different scone varieties I want to try out…well maybe not quite a zillion but there are a fair few floating around in my head and entering my dreams. I’m also thinking its about time for me to make myself another cranberry and orange filled breakfast…pancakes perhaps?!!
Vegan Cranberry and Orange Scones
Servings – 6 small scones
Preparation Time – 5 minutes
Cooking Time – 15 minutes
- 120g (1 cup) wholegrain spelt flour
- 120g (1 cup) plain all purpose gluten free flour
- 1 tbsp baking powder
- 2 tbsp soy spread
- 3 tbsp apple sauce
- 125ml (1/2 cup) soy milk
- Zest of 1 large orange
- 3 tbsp fresh cranberries
- Preheat oven to 200C (400F).
- Mix together flour and baking powder.
- Rub in soy spread until no large lumps of the spread remain.
- In a separate bowl mix together apple sauce, orange zest and soy milk.
- Add wet to dry and fold in cranberries. Place the dough on a flour surface, kneading a few times with your hands.
- Roll out dough until its about 2 inches thick. Cut your first four scones using a medium size circle scone cutter.
- Bring dough back together, roll out again and cut last two in remaining dough. Place scones on a non stick baking tray and bake fro 15 minutes.
- Allow to cool on a wire rack or just dig in straight away!