I like to have something ready to bake on Christmas morning. Something easy and delicious like these sweet little scones. I couldn’t decide which photo to post first. I know that scones really aren’t that glamorous and therein lies the beauty of a humble scone: Simplicity.
Cranberry smudges are also not a problem.
I made these twice in two days. I had found a hidden bag of cranberries in the fridge. I made something else with the first portion. Then there were these last cranberries that seemed just destined to go into these darling little scones. Don’t you agree?:)
Fill your house with sweet smell of scones on Christmas morning. Who has time on Christmas morning to make scones? Make the batter the night before and leave in the fridge until the next morning. Bake the chilled scones and make everyone happy on Christmas day. Then you can bake them again the next day. They are really that good.
Merry Christmas to all my friends that celebrate. xo
Clementine Cranberry Scones
slightly adapted from VegNews
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
2 teaspoon orange zest (I used clementine)
1/2 teaspoon salt
1/2 cup vegan margarine, chilled (I used Earth Balance)
1 cup chopped cranberries (I used fresh)
1/2 teaspoon vanilla
6 tablespoons almond milk, divided (or whatever milk you prefer)
1 tablespoon turbinado sugar
Preheat oven to 400 degrees. Line a baking sheet with parchment paper (or a Silpat mat), and set aside. In a large bowl, combine flour, sugar, baking powder, ginger, orange zest, and salt, and mix well. Cut margarine into flour mix with a pastry cutter or fork.
When mixture has a coarse consistency, add in cranberries and mix together.
In a small bowl, combine vanilla with 5 tablespoons almond milk before adding both to flour mixture. Mix thoroughly, slowly adding the rest of the milk a few tablespoons at a time, until mixture forms a dough and no dry ingredients remain.
Transfer dough to prepared baking sheet and form into a rough circle. Cut it into 6 equal triangles with a sharp knife, and space evenly across sheet. Brush the scones with a tablespoon of the almond milk and sprinkle lightly with turbinado sugar.
Bake for 14-16 minutes until golden brown.(I ended up baking mine for about 20-24 minutes) Let scones cool completely on a wire rack.