Vegan Cranberry and Spice Scones

I didn’t realize Thanksgiving was so close. I knew I would be out of the country and wouldn’t have to plan a dish, dessert, or two. I didn’t pay attention to where the holiday fell on the calendar. I was vaguely aware of that the holiday was coming up. It’s hard not to be aware of it with every magazine cover screaming Thanksgiving or all the wonderful blog posts about delicious sounding dishes.

It took me by surprise then when a coworker told me Thanksgiving was next week {I wrote this on November 18}. Really? Next week? Wow.

Anyway, I made these scones and brought them in my last day of work before I left for vacation as a Thanksgiving/Holiday treat. The recipe comes from Isa Chandra Moskowitz’s Vegan Brunch and is an incarnation of autumn flavors and scents. While they baked (and cooled!!) they made my kitchen smell so good. It almost made me a bit sad to be missing Thanksgiving. Almost. Until I remembered I would be sailing the South Pacific today. :P

Happy Thanksgiving!

Cranberry and Spice Scones

Adapted from Vegan Brunch
  • 1 1/4 cups almond milk
  • 2 teaspoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • 2 tablespoons baking powder
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • Raw sugar for sprinkling
  1. Preheat oven to 375° F and line a baking sheet with parchment paper.
  2. In a small bowl, stir together almond milk and vinegar. Set aside to curdle.
  3. In large bowl, whisk  flours, baking powder, spices, sugar, and salt together until well-combined. Stir in dried cranberries. Make a well in center.
  4. Add oil and vanilla to almond milk mixture and pour into dry ingredients. Stir until just moistened and combined.
  5. Use a 1/4 measuring cup or large ice cream scoop to place mounds on baking sheet. Sprinkle tops of scones with raw sugar. Place in oven and bake for 18 to 22 minutes until the scones are lightly browned and firm to touch. Remove from oven and place scones on rack to cool for at least 20 minutes.

Makes 12 large scones.

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