Ingredients
- 2 cups whole wheat white flour*
- 1/4 cup coconut sugar (or dry sweetener of choice)
- zest of medium orange
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil, frozen & grated*
- 1 cup canned lite coconut milk* (full-fat also works)
- 1 tsp pure almond extract (or vanilla)
- 3/4 cup frozen cranberries, chopped
For the glaze
- 2/3 cup powdered sugar
- 1+ TBS fresh squeezed orange juice
Instructions
- Preheat oven to 350F and grease scone panlightly with coconut oil. Set aside.
- In a large bowl, add flour, sugar, orange zest, baking powder, and salt. Stir until well combined and set aside.
- Grate the ½ cup of frozen coconut oil into large bowl of dry ingredients. Or use food processor to pulse
- Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms.
- Pour in coconut milk, add in almond extract and gently combine, without overworking the dough. Then gently fold in chopped cranberries.
- Distribute dough evenly into mini scone pan (you should be able to fill each cavity evenly) and bake for 15-20 minutes. (See notes for baking in circle.) Check for doneness at 15 minutes by inserting toothpick in middle of scone, toothpick should come out with little to no batter. (My scones took 18 minutes.) Allow scones to cool in pan for 5 minutes.
- To make glaze, combine powdered sugar and start with 1 tablespoon of orange juice. Add more OJ, a very small amount at a time, until desired consistency is reached.
- Transfer scones to cooling rack with baking sheet underneath. Drizzle glaze on scones, as much or as little as desired. Scones are best when served fresh.
Recipes Notes:
*Half whole wheat, half unbleached all-purpose SHOULD work, but I have not tested this myself. I do NOT recommend using all whole wheat flour, as they will most likely turn out dense and dry.
*To freeze coconut oil, measure out in 1/2 cup, then transfer to large bowl and freeze for at least 1 hour. -Store scones in airtight container up to 3 days fresh, or 5 days in fridge. Un-glazed scones will keep in freezer wrapped tightly and stored in container up to 1 month fresh.
-Recipe adapted from Whole Wheat Coconut Scones. To make regular large scones, shape dough into large circle, about 8″ in diameter, on lined baking sheet. Using a large, sharp knife, make 8 triangle slices into dough and bake for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
Nutrition Information:
- Serving Size: 1 small scone
- Calories: 172
- Sugar: 9
- Sodium: 153
- Fat: 8
- Saturated Fat: 7
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Find it online: https://www.fitmittenkitchen.com/vegan-cranberry-orange-scones/