I used to have kind of an aversion to vegan cranberry scones (I know, I know!) because the ones I had sampled previously were hard, flavorless and probably a few too many days old for my high-standard for baking tastes. After moving to Milwaukee and sampling the various bakeries around town (hello, there’s one 3 blocks away from my house!), I’ve found that not only are scones pretty dang amazing, they are fairly easy to make too! I’ve previously only sampled cinnamon chip and chocolate chip scones, but adding in a dose of tart cranberries and tossing them with a bit of candied ginger gives everything the perfect amount of kick. When done right, vegan scones have a little give, a half and half ratio of whole wheat to all purpose flour, and just the right amount of sturdiness to them that allows a healthy dunk into your morning coffee.
A fair warning for making these, I am a person that tries to stuff ALL the toppings or fillings into baked goods, so with these, don’t try to cram too many cranberries into the dough, or you will overwork it and make things messy and chewy. If you have a few leftover cranberries, just shake them up into a cocktail or roll them in sparkling sugar and call it a day. No one ever complained about having to eat a few extra sugared cranberries, right? (If so, I’ll gladly help you eat them) By the way, I can’t take credit for this totally solid and always reliable recipe, The Faux Martha’s recipe guided me to the best scone recipe I’ve found so far, so I’m holding on tight to this one.
Candied Ginger and Cranberry Scones
- 1 cup fresh cranberries halved
- 1/2 teaspoon granulated sugar
- 1/2 cup almond milk
- 1 tablespoon ground flax seed + 3 tablespoons water
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine grain sea salt
- 2 tablespoons candied ginger chopped
- For the wash:
- 2 tablespoons almond milk
- 1 teaspoon agave nectar
Preheat the oven to 425 degress F. Line a rimmed baking sheet with parchment paper or a Silpat and set aside.
In a small bowl, combine the ground flax seed and 3 tbs. of water and set aside for at least 5 mins.
Make sure your cranberries are halved. In a small bowl, toss them with the 1/2 teaspoon of granulated sugar and set aside.
In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder, sugar and salt. Whisk in the almond milk and flax egg (flax seed and water mixture) until a dough begins to form. Gently fold in (I used my hands for this part) the candied ginger. Once they are folded in, form the dough into 7 inch square. Scatter the 1/2 cranberries over the square of dough and roll up to form a large roll. Flatten the dough into a rectangle that is 12 inches by 5 inches and scatter the remaining cranberries over the top, pressing them into the dough. Cut into 4 equal rectangles, then cut the rectangles diagonally into 2 scones for each rectangle. (8 total) Lay the scones out on the prepared baking sheet, spacing an inch or two apart.
Whisk together the almond milk and agave nectar, then brush on top each scone before baking. Bake for 15 mintues, until tops are golden brown.
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