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. 😛

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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{twd} sugar-topped spice cookies (+ cinnamon ice cream)

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Sugar-Topped  Molasses Spice Cookies: A perfectly spiced cookie that was a big hit with everyone.

I baked them for a Junk-Food Halloween hike to the top of Mt. Baldy. Other people brought Halloween candy, I brought homemade cookies.

For home use, I made them into ice cream sandwiches with the Cinnamon Ice Cream from David Lebovitz’s The Perfect Scoop.

Thank you to Pamela of Cookies with Boys for hosting this week’s Tuesdays with Dorie selection. For the recipe, visit her blog or buy the book.

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{sms}Pear Cranberry Muffins with Spice Cookie Crumble Topping

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(I heart my new iPhone for lots of different reasons. One reason is the WordPress App that lets me write posts from anywhere. I started this post while in the mountains surrounding Idyllwild waiting for the rest of my hike group to show up.)

I’ve never seen muffins disappear as quickly as these mini Pear Cranberry Muffins with Spice Cookie Crumble. I don’t know if it was the muffin itself or the crumble or people really like muffins with crumble toppings. Either way, these muffins were a big hit at both work and a meeting/party I attended.

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I made the full recipe which made 24 minis and 9 full size. I didn’t have a lemon, so I used lime zest. I also chopped the fresh cranberries instead of keeping them whole. I also subbed white whole wheat flour for some of the all-purpose flour. For the crumble topping, instead of gingersnaps I used Dorie Greenspan’s Sugar-Topped Spice Cookies. The cookies are the November 17th pick for Tuesdays with Dorie. I like it when baking groups become symbiotic. 😛

Thank you to Jennifer of Maple N’ Cornbread for selecting Pear Cranberry Muffins with Gingersnap Crumble for this week’s Sweet Melissa Sundays. If you would like the recipe, visit her blog or buy the book.

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