Tag Archives: Scones

Cranberry-Orange Scones

I’m following this recipe for scones with the usual substitutions, and I forget to put in the eggs. Well, the scones turned out better than with the eggs added. I hope you enjoy this as much as I do.

cranberry orange scones

cranberry-orange scones

Cranberry-Orange Scones

2 cups unbleached white flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons margarine, cold (Earth Balance)
1/2 cup vanilla almond milk (Pacific)
1/4 cup orange juice
3/4 cup dried cranberries
zest of one orange

Preheat oven to 350°F. In a medium bowl, stir the flour, sugar, baking powder, and salt together. Mix the vanilla almond milk and orange juice together; set aside. Cut in the cold margarine into the flour mixture until crumbly. Toss the dried cranberries and the orange zest into the flour; add liquid mixture and stir until moistened. Turn dough onto a lightly floured surface and form into a rough circle. Slice into eight triangles; place on parchment-lined baking sheet. Bake 20 – 25 minutes. Cool slightly; glaze.

Glaze: mix powdered sugar and enough orange juice for spreading consistency

For a non-vegan scone: before baking, brush tops of scones with the yolk of one egg mixed with 2 tablespoons cold water.

Cherry Scones

These scones are soft and sweet. I love them as a complement to a cherry-walnut salad or as an afternoon snack with a cup of tea.

cherry vanilla scones

cherry-vanilla scones with tea

Cherry-Vanilla Scones

2 cups unbleached white flour
1 tablespoon Rumford baking powder
¼ teaspoon salt
1/3 cup sugar
1/3 cup Earth Balance margarine
1 ½ cups vanilla rice milk, divided
1 (3-ounce) package dried cherries
2 tablespoons sugar

Preheat oven to 375º.

Combine first 4 ingredients; cut in margarine with a fork or pastry blender until crumbly. Add 1 ¼ cups rice milk and cherries, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat or roll dough to ½-inch thickness; cut with a 5-inch heart-shaped or 2-inch round cutter, and place on a lightly greased baking sheet.

Optional: Brush dough with remaining ¼ cup rice milk; sprinkle evenly with 2 tablespoons sugar.

Bake at 375º. for 12 to 15 minutes or until scones are golden.

Chocolate Chip Scones

Moist chocolate chip scones

Moist chocolate chip scones

Did you know that most chocolate chips have some milkfat in them? Well, I didn’t. I assumed that milk chocolate meant, well, milk chocolate, and semi-sweet chocolate was milk-free. I mean it doesn’t say, “semi-sweet milk chocolate” now, does it? No, it doesn’t. My label-reading lapse has provided me with too many bags of chocolate chips that are unacceptable. What could be worse than that? Finding out that Nestle’s mini-morsels has vanillin! Yuk! That said, I had already used them in my scones so the pictures have Nestle’s chips in them, but next time I am using Sunspire or Enjoy Life chocolate chips.

Chocolate Chip Scones

2 cups unbleached white flour
1/4 cup sugar
2 teaspoons Rumford baking powder
1 teaspoon salt
3 tablespoons cold Earth Balance margarine
1 large egg
3/4 cup unsweetened vanilla rice milk
1/2 cup chocolate chips
1 egg yolk
2 tablespoons cold water
2 tablespoons turbinado sugar

Preheat oven to 350°F.
Stir together the dry ingredients.
Cut margarine into the flour mixture until crumbly.
Beat the egg and rice milk together.
Pour into dry ingredients, stir until moistened.
Add the chocolate chips and stir.
Scoop a heaping tablespoon onto parchment-lined baking sheet.
In a small bowl, beat egg yolk with 2 tablespoons cold water. Using a pastry brush, glaze each scone with egg yolk mixture. Sprinkle with turbinado sugar.
Bake 23 to 27 minutes.

Makes 10 – 12