Tuesday, November 15, 2016

Vegan Cranberry Orange Scones



I had a similar cream scone when we had our monthly Book Club Meeting at McGinnis Specialty Store in Monroeville PA.  I was pleasantly surprised when Karen Novak, the event organizer and baker of this delicious dessert, said she did not use any butter or eggs.  She just used cream. (See some photos of the book club meeting at the bottom of the blog post).



I looked for a source in the web and found this recipe using full fat coconut milk from a can. I decided to try the recipe and used dried cranberries as add ins and added orange marmalde to intensify the taste of orange in the scones.

The scone as promised by the author of the recipe was light and airy. It is so easy to prepare since you do not need to worry about butter to soften or eggs to add, not to mention mixing them into the batter. The scones got two thumbs up from my picky taster, my husband.

Vegan Cranberry Orange Scones

(Adapted from this recipe)

Scones
  • 2 cups all purpose flour 
  • 1 tbsp baking powder 
  • 1/2 tsp salt
  • 2 tbsp sugar. 
  • 1 cup dried cranberries
  • 1 1/2 cups full fat coconut milk from a can, stirred
  • 1 tbsp orange marmalade (optional)

Preheat oven to 425 degrees Fahrenheit

Combine the all purpose flour, baking powder, salt, sugar and dried cranberries in a medium bowl till the ingredients are well blended.

Make a well in the middle and add the coconut milk and orange marmalade in this well and mix the coconut milk and marmalade with a fork.  Then mix the two with the dry ingredients with a fork till just mix.  Do not over mix.

Transfer the dough into a floured surface and turn over about 4 to 5 times until it is uniform in texture.  Do not over mix.

Make an 8-inch square and cut this into eight triangles. with a sharp knife or pizza cutter. Make sure each is about 1 inch thick.

Separate the eight wedges and transfer into a parchment (or wax paper) lined pan.  Have an inch or two space in between the wedges.

You can sprinkle some sugar on top of each wedge if you like.

Bake for 17 minutes.  Cool for 2 to 3 minutes and brush with the orange glace, recipe below.

Orange Glace
  • 1/4 cup powdered sugar
  • 2 tsp orange juice
Mix the two in a small bowl with a fork.

PS.

Here are some photos from the Book Club Meeting below.  We had author and illustrator, Melissa Haas, as our guest speaker.  She has written children's books featuring her cat Catula.













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