Vegan Cranberry Lemon Scones
Perfect for any morning or afternoon, these delicious Vegan Cranberry Lemon Scones are packed with flavor and easy to make. They're also dairy-free, egg-free, soy-free and nut-free.
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 3/4 tsp fine sea salt
- 1 cup coconut milk (unsweetened, full fat) (shake the can well before opening and pour out 1 cup)
- 1/4 cup coconut oil
- 1/2 tsp cardamon
- zest of 1 lemon
- 1 Tbsp fresh lemon juice
- 1 cup fresh or frozen cranberries
- sugar sprinkles (optional)
Instructions
- Mix all the dry ingredients
- Then add the remaining ingredients (except the cranberries and sugar topping) and blend into a ball, but don't overwork the dough
- Fold in the cranberries and then form a ball
- Pat the ball into a disk and refrigerate for 20 minutes
- Preheat oven to 400 degrees F.
- Turn the dough onto a cookie sheet covered in parchment paper
- Cut the dough into 6 wedges (ideally, they'll be the same size; if you're like me, they'll be almost ... but not quite ... the same size)
- Separate the wedges a little so they don't touch
- Slowly sprinkle large sugar crystals on top
- Bake at 400 degrees F for 25 minutes; let cool ... and enjoy!
Notes
Click here to get more vegan recipes!
© Kitchen Gone Rogue. www.kitchengonerogue.com
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