Scones are underrated. Let's face it they're one of the tastiest treats you can have during the holidays if you just make them right. Not to mention they're super quick to make as there's no need to wait for the dough to rise! These cranberry and rosemary scones are sweet, tangy and full of warming spices. A 10/10 holiday snacc if I may say so myself.
150g vegan butter
3 flax eggs (3tbsp flax meal + approximately 9 tbsp water)
2 tsp baking powder
50g sugar 2 tsp cinnamon
½ tsp salt
150g almond mylk
10cm twig of fresh rosemary
First, mix your water and flax meal and leave to thicken. Grate about 1 tbsp orange zest and squeeze out 50g orange juice into a bowl. Add your dried cranberries to soak in the orange juice.
Add your cinnamon, salt, sugar, and baking powder to a bowl and add your butter in small chunks. Use a couple of knives or your fingers to crumble the butter into the mixture, making sure it stays cold and is not fully incorporated. Once the butter is evenly dispersed and looks like small pea-sized lumps you can start adding the rest of your ingredients. Remove the needles/leaves from your Rosemary twig and give them a rough chop. Add into the mixture along with your orange zest. Then, add your orange juice + cranberries, flax egg and almond milk and mix lightly. Tip the dough onto a floured surface and knead very lightly until it forms one big lump. It's not supposed to be smooth or uniform, just make sure it all sticks together and doesn't have any large pockets of dry flour. pat into a circular disc shape about 6-7 cm thick and use a knife or pastry cutter to cut it into 8 sections (like you would slice a pizza). Place each scone on a tray lined with parchment paper and bake in the oven at 200 degrees C for about 25 minutes or until they start to look golden brown.