Scones may conjure up images of fancy pastries and afternoon tea parties, but they are actually just glorified biscuits. These simple, vegan cranberry orange scones are one of our weekend morning favorites.
To create an allergy friendly treat for our kiddo, I adapted this scone recipe from King Arthur Flour by making them egg and milk free. If you are unable to use dairy free margarine, I would suggest trying either coconut oil or a shortening such as Spectrum instead.
Cranberry Orange Scones
(Printable version here.)
1 3/4 Cups l purpose flour
3 Tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tablespoons non-dairy margarine
1/2 Cup dried cranberries
zest of one orange (optional)
1/2 Cup orange juice
1 Tablespoon orange juice
1-3 teaspoons sugar, preferably demerara or other raw sugar
Preheat oven to 425°F. Line a baking sheet with parchment paper. (That's a 10" by 15" sheet in the photos, but use what you have.) Measure dry ingredients into a medium bowl and whisk together. I cheat and use my pastry cutter to stir for fewer dishes. Slice margarine into small cubes and work into flour mixture with a pastry cutter or a large fork until the texture resembles corn meal.
Add cranberries and zest and toss them in the flour mixture until evenly distributed. Pour orange juice into mixture and stir. Initially the liquid may not appear sufficient, but persevere until the ingredients are combined into a firm ball, kneading together if necessary.
Lightly dust hands and work surface with flour, move dough onto it, and gently pat the dough flat. Another cheat: I work the dough right on the baking sheet. Fold dough in half, pat flat, and repeat five or six times, dusting hands and surface with flour again as needed. Round dough into a ball again and move onto the baking sheet if not already there.