Vegan cranberry scones
Or just looking for healthy scones to eat with your morning cup of Japanese sencha?
These treats are wonderful for your fall and winter season.
Cranberry scone recipe for vegans:
Makes 8 large or 16 small scones
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a separate bowl, sweeten 1/2 cup fresh or frozen cranberries with 2 tablespoons honey. If you are using a sugar substitute, sweeten to taste. Set aside.
1 and 1/2 cups all purpose flour
1/2 whole wheat pastry flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon salt
with 1/2 cup brown sugar or honey. If you choose low calorie or alternative sweetener like stevia, please check their conversion recommendations.
Add 6 tablespoons of chilled unsalted soy margarine chopped into small pieces. Gently work the flour-butter mixture with a pastry blender until the dough looks like coarse meal.
Tip: Overworking the dough makes scones tough or heavy.
In a separate bowl, mix together
3/4 cup soy milk, or 1/2 soy milk and 1/2 tofu cream.
1 teaspoon vanilla
1/4 cup sesame seeds
For variations, you may add an additional 1/2 cup chopped pecans or walnuts
Add to flour mixture and stir just until blended.
On a floured board, pat the dough into a circle and cut into 8 wedges.
If you are making small scones using this cranberry scone recipe, divide the dough in half and pat into two rounds, then cut into wedges.
Place on the baking sheet, bake for 15 minutes until lightly golden. Cool on wire racks.
Cranberry scone recipe spread:
You may want to use a spread for these scones.
Combine 1/2 cup tofu cream with 1 tablespoon cranberry jelly or sauce, and sweetener to taste.
Low calorie cranberries not only have that beautiful holiday color, but also a richly stimulating tart flavor, perfect for the changing seasons.
Research has shown that cranberries may improve the health of the urinary tract and bladder.
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