Servings : 8
Time: 45 minutes
1/2 cup milkadamia, unsweetened
2 1/2 Tbsp orange juice
Zest of 1 orange
2 cups all purpose flour
½ cup vegan cane sugar
1/4 cup chilled, milkadamia buttery spread (1/4 of the container)
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp vanilla
1/2 cup cranberries, chopped
Icing (if you so desire):
1 c. powdered sugar
1-2 Tbsp orange juice
Preheat oven to 400 F.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together. Add buttery spread to bowl. Cut in using a pastry cutter or two knive until the dough begins to form fine crumbs.
Stir in the cranberries and orange zest.
Add milk and vanilla; mix until it becomes a soft and no longer sticks to the sides of the bowl
Turn onto a parchment-lined cooking sheet sprinkled with flour and shape into a 8″ circle or use a springform pan.
Cut into 8 triangles and gently separate scones, ensure they enough room to spread out as they bake.
Bake for 20 -25 minutes until golden and edges begin to brown.
Remove from oven and cool on a wire rack.
If desired, make icing by combining powdered sugar and orange juice and drizzle over.
Our thanks to Milkadamia for this recipe