Recipe Category
Delicious recipe, perfect for fall! Veganized version of a Vegetarian Times recipe.
Preparation time
30Minutes
Cooking Time
30Minutes
Number of Servings
8
Difficulty
Medium
Ingredients
1 cup fresh cranberries, coarsely chopped
1/3 cup plus 2 Tbsp sugar, divided
1 1/2 cup flour
2 1/2 tsp baking powder
3/4 tsp salt
1/8 tsp nutmeg
1/8 tsp cinnamon
2 Tbsp cold butter, cut into pieces
3/4 cup non-dairy creamer
1 tsp vanilla extract
Nondairy milk and sugar (optional, for glaze)
Candied ginger, chopped (optional)
Recipe Steps
In a small bowl mix cranberries and 2 Tbsp sugar, set aside.
Preheat oven to 400 degrees.
Butter a large baking sheet.
In a large bowl, mix remaining sugar, flour, baking powder, salt, and spices.
Mix in candied ginger, if using.
Cut in butter until mixture resembles coarse crumbs.
Add cranberries and toss well.
Mix creamer and vanilla extract.
Add to dry ingredients.
Knead dough 3-4 times in bowl.
On a floured cutting board, pat dough into a 7-inch circle.
Slice into 8 wedges.
Brush scones with milk and sprinkle with sugar.
Bake 20-25 minutes.
Cool on sheet 1 minute, then cool thoroughly on cooling rack.