These Vegan Cranberry Orange Scones are lightened up but packed with flavor! Wholesome ingredients make for a healthier, dairy-free breakfast treat.
*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.
Keywords: vegan scones, holiday baking, cranberry orange desserts
Find it online: https://www.fitmittenkitchen.com/vegan-cranberry-orange-scones/