I hesitate to share this recipe because… it’s amazing. I know that’s sort of selfish but this is my back pocket recipe. The one I pull out when I want to impress people. It doesn’t let me down. It freezes well, it’s easy, and it re-heats well. Best of all, this is one of the few recipes I have that translated well from conventional to vegan. This recipe, my friends, is a gem.
As we’re entering [what I hope to be] the last days of winter, I’ve decided that instead of disparaging the season with my disdain I would embrace the culinary creations winter affords us. Because, after all, there are a few things about winter that I’ll miss when the season passes.
One of my favorite winter flavor combinations is orange cranberry so I adapted our favorite scone recipe to suit it.
Orange Cranberry Scones [vegan adaptations]
adapted from King Arthur Flour’s Basic Scones
3 cups all purpose flour, sifted
1/3 cup sugar
1/4 cup non-fat dry milk [soy milk powder]
3/4 teaspoon salt
1 tablespoon baking powder
4 tablespoons cold butter, diced [Earth’s Balance Buttery Sticks]
4 tablespoons shortening
2 large eggs [Ener-g Egg Replacer]
2 teaspoons vanilla
1/2 cup orange juice
zest from 2 oranges [you can use less if you don’t love orange zest]
1/4 cup cranberries
1 tablespoon coconut oil
1 tablespoon milk [almond or soy milk]
Raw sugar, to sprinkle
Preheat oven to 450F.
In a large bowl, whisk together flour, sugar, dry milk, salt, baking powder, and orange zest. Cut the butter and shortening into the dry ingredients with a fork, until you have small pea-sized crumbles.
Add the eggs, vanilla, and orange juice [if you juice two oranges and don’t have quite enough you could fill the rest of the way with milk, or replace the orange juice with milk altogether].
You will have a dry batter but if you fold it together and knead it with your hands it will come together to form a ball. Turn it out on a floured surface and knead until cohesive. Divide into two balls. Press out on parchment into two circles, and then cut into 8 wedges. Separate the wedges to give them at least an inch on all sides. [p.s. you’re looking for a kind of dry biscuit dough, if you’ve ever made those. If it seems way too dry you might have to add a little milk, like a tablespoon at a time. ]
Put the coconut oil and milk together in a microwave safe dish and heat until the oil is just melted. Brush onto the scones and then sprinkle the sugar on top [if you don’t keep coconut oil handy you could use one beaten egg with one tablespoon of water for an egg wash to give your scones that beautiful golden color].
Bake the scones for 7 minutes on your pre-heated stone. Turn the oven off and leave the scones inside. Leave them in for 10 more minutes.
Best enjoyed warm and with a friend so that you’ll have to exhibit some modicum of restraint.