Vegan Cranberry Orange Scones Food

VEGAN ORANGE CRANBERRY SCONES

Steps:

• In a large mixing bowl, combine flour, baking powder, sugar, salt and cinnamon. Add orange zest and mix.
• Stir in coconut oil to the dry ingredients, and mix by hand until a crumbly dough.
• Stir in coconut milk, using a wooden or rubber spatula.
• Toss with the cranberries and mix until just combined. Do not overmix.
• Turn the bowl onto a baking tray lined with parchment paper, and pat the dough into an approx. 7-inch (18 cm) round and 2-inch (4 cm) thick. Refrigerate for 20 minutes.
• Preheat the oven to 400°F (200°C).
• Cut the chilled dough into 6 wedges, detaching each of them from the center and leaving space in between so they don't stick together while baking.
• Sprinkle with sugar and bake for about 25 minutes. Let cool completely.
• In the meantime, prepare the glaze: in a small bowl, combine all the ingredients until you get a thick and smooth batter. Transfer into a pipping bag and set aside.
• When the scones are chilled, drizzle the glaze all over. Let chill for 5 minutes, and serve.

VEGAN CRANBERRY ORANGE SCONES

Steps:

• Preheat the oven to 425. Line a baking sheet with parchment paper or silicone baking mat and set aside.
• In a small bowl combine flour, sugar, baking powder, salt, and orange zest.
• Cut butter into small pieces and add it to the dry ingredients. Mix in with a pastry cutter or your fingers until a fine crumb has formed.
• In a small bowl or liquid measuring cup combine the coconut milk and chickpea flour, stirring vigorously until chickpea flour has completely dissolved. Stir in vanilla extract. Add wet ingredients to the dry ingredients, stirring to combine.
• With a wooden spoon or your hands, fold in the cranberries.
• Flour the bottom of an 8" cake pan and press dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on the prepared baking sheet. Brush with a light layer of creamer and bake for 20-25 minutes until tops are golden brown.
• While scones are baking combine ingredients for the glaze, adding juice slowly to the powdered sugar until desired consistency is reached. It should be slightly thick but thin enough to easily dip scones into the glaze.
• Remove scones from the oven, let cool for 10 minutes, then dip tops in the glaze before letting cool completely. Serve or store in an airtight container for up to 5 days.

CRANBERRY ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
• Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
• Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

VEGAN ORANGE CRANBERRY SCONES

Steps:

• Heat oven to 375 degrees.
• In a large bowl, mix the oil, syrup, and orange juice.
• In a separate bowl, mix the flour, baking powder, spices, and salt.
• Add the dry ingredients to the large bowl and mix only until there are no visible flour clumps.
• Mix in cranberries and walnuts.
• Gather the dough up in your hands and place on a lightly floured surface. Knead the dough a few times to make it a cohesive mass and then pat it into three 4-5 inch rounds that are about 3/4-1 inch high. (Or if you want larger but fewer scones you can pat the dough into 2 rounds 5-7 inches wide.)
• Sprinkle generously with turbinado raw cane sugar for extra crunch.
• Cut each round with a sharp knife into 8 triangles (like a pie), and place them on a cookie sheet with parchment paper.
• Cook for 15-20 minutes or until firm and lightly browned. (Note: the scones tend to firm up slightly after they are removed from the oven and cool down so it is better to undercook them than to overcook them.) Best served warm but stay good for several days.

CRANBERRY, CINNAMON AND ORANGE SCONES

Steps:

• Put the oven on 180c. Rub the butter into the flour, baking powder and cinnamon until you have breadcrumb consistency.
• Add the sugar, cranberries and orange zest and mix.
• Add the milk, a little at a time, until you have a soft dough.
• Roll out on a floured work surface to approximately 1" thick. Use a cookie cutter to cut out 12 scones. Glaze with a little milk and bake in the hot oven for 10 - 12 minutes.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
• Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
• Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

CRANBERRY AND ORANGE SCONES

Steps:

• Heat oven 200C/fan 180C/gas 6. Grease a large baking sheet.
• Mix the sugar with the flour, then rub in the butter till mix resembles fine breadcrumbs.
• Toss the cranberries and zest together with a small amount of flour and stir into the mix.
• Make a well in the centre and tip in the yoghurt. Mix to form a soft dough then knead on floured surface briefly.
• Press or roll out the dough to a thickness of 2cm then cut into scones using a cutter. Dip the cutter briefly into flour to stop the dough sticking, then place on the baking sheet.
• Mix one beaten egg with a splash of water to make an egg wash or just use milk alone, then brush the tops of the scones. Be careful not to let run over sides as this affects the scones rising. Sprinkly over the demerara sugar.
• Bake in the centre of the over for about 15mins until golden brown and well risen. Leave to cool then serve spread with butter.
• TIP - you can change the flavour to any you prefer, if you want plain for serving with jam and cream, leave out fruit and add 1 tsp vanilla extract. Lemon zest and raisins are also very good.

ORANGE-CRANBERRY SCONES

Steps:

• Preheat the oven to 425ºF.
• Sift together both the flours, the baking powder, and the salt in a large bowl.
• Add the cranberries and walnuts. Combine and set aside.
• In another bowl, combine the oil, maple syrup, and orange juice and zest.
• Add to the dry ingredients and mix to form a dough.
• Scoop by the tablespoonful onto a cookie sheet.
• Bake for about 12 minutes, or until golden.
• Let cool before serving.