December's Cocobella recipe obviously had t0 be a festive one, so I bring you all my choc chip cranberry scones! These are delicious as a snack on the go or served with jam and coconut yoghurt for a sit down treat. However you decide to enjoy them is up to you, I just hope you give them a go, and please tag me @mealsbymiri on instagram if you do.
2 tsp baking powder
0.5 tsp salt
120g vegan butter
2 flax eggs (tbsp flax meal + approximately 6tbsp water)
120g cocobella vanilla coconut yoghurt
100g plant based milk
60g dried cranberries
70g chocolate chunks
Combine flour, baking powder, sugar, salt, cinnamon and cardamom well in a large bowl. Add in chunks of cold vegan butter and use your fingers to pinch the lumps of butter until there are no chunks larger than the size of a pea, making sure not to melt them. Stir in the Cranberries and chocolate chunks. Make your flax egg by combining flax meal with 6tbsp water. When thickened, combine this with plant milk and cocobella coconut yoghurt. Pour the wet mix into the dry and stir until a shaggy dough comes together. Turn onto a floured working surface and carefully knead and pat into a circular «disc». Cut the doughit into 6-8 equal slices depending on how big you want your scones to be. Place on a tray lined with parchment paper and brush each scone with coconut yoghurt. Sprinkle some sugar on top and bake for 30-35 minutes at 200C. Leave to cool on a cooling rack before serving.