Vegan Orange-Cranberry Scones
Ingredients
- 2 tbsp Flaxseed meal
- 4 tbsp Water
- 1 cup Juice from oranges (approx. 4 oranges) + its rind
- 2 tsp Almond extract
- 2 1/2 cups Brown rice flour
- 1/2 cup Tapioca flour
- 1 cup Cranberries
- 1 tbsp Baking powder
- ½ cup Coconut sugar
- ½ tsp 1/2 tsp sea salt
- 1 tsp fresh rosemary finely chopped
- â…“ cup Vegan butter (not margarine)
Optional Toppings
- ¼ cup Cane sugar (for sprinkling on top) or
- 2 cups Icing sugar Sifted
- 1 tbsp Almond milk
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a small bowl prepare your flax eggs by adding your water and flax meal and mixing till well combined. Wait for 5 minutes.
- Once your flax egg has congealed, in a medium-sized mixing bowl, add the juice from the oranges and its rind, almond extract, and flax egg. Mix until uniform. Let sit 15 minutes to activate the flax.
- In a separate mixing bowl, add rice flour, tapioca, baking powder, sugar, salt, and rosemary. Mix until uniform.
- Combine wet ingredients with dry ones, then add margarine and use two knives to cut it into the mixture until only small bits of the margarine remain.
- Transfer to a floured surface and shape a disc with your hands about 1 inch in height. Use a large knife to cut the circle into 6 even wedges. Then the knife to transfer the scones to the prepared baking sheet. Sprinkle the tops with cane sugar.
- Bake for 16 min in a convection oven or 19 in a standard one. Let sit for 15 minutes before eating.
- If using icing, in a mdium bowl combine your sifted icing sugar to your almond milk and whisk until you have a smooth texture.