One of my favorite breakfast treats growing up were scones. Maybe it’s my English roots, I’m not sure, but there has always been something that I loved about eating them. It also didn’t help that my mom loved them as well and every time we’d go to get some coffee, when I drank coffee, she’d get a scone and I’d always ask for a ‘bite’ and end up eating half of it.
Once I started to become a lot more health conscious I realized how bad scones can be for you and stopped eating them for the most part. Once I went vegan, it was definitely so long to my crumbly friends.
As I continue to explore what health and a healthy lifestyle means to me I have come to realize that I can still enjoy one of my all-time favorites but just a different version of it. And to be honest, I think this one tastes a whole lot better!
In walks my Grain-Free Cranberry-Orange Scone! Don’t get me wrong, I’m not going grain-free. I think grains are an extremely important part of our diet but I just got a huge bag of almond meal and wanted to give it a try for a lighter, more airy texture.
These guys are just that. Light and airy and delicious. I love the citrus with the hint of almond and of course the tartness from the cranberries.
As I continue to explore vegan baking I am constantly impressed with what you can actually make and I’ve come to prefer a vegan treat over a non-vegan one. Aside from tasting better, I know I am doing my body a special favor by a) eliminating all animal products and b) eating a tasty treat!
I’m excited to play around with other possibilities using the base of this recipe, almond meal. I’m thinking I see some kind of vegan chocolate chip scone in my future. Here is the recipe for these Cranberry-Orange Scones for your enjoyment!
- 3½ cup almond meal/flour
- ¼ cup 100% pure maple syrup
- Juice of one lemon plus 2 tbsps
- Juice of two small oranges or 1 cup
- 1 tbsp baking soda
- 2 flax eggs (2 tbsp ground flaxseed mixed with 4 tbsp water. Allow to sit in refrigerator for 15 minutes to thicken up)
- ½-3/4 cup dried unsweetened cranberries
- Preheat oven to 350 degrees.
- Mix all ingredients in a large bowl. If the mixture is a little on the wet side add a little more almond meal/flour until it’s a consistency that wont stick.
- Shape into a ball then put onto greased baking pan. (I grease using coconut oil)
- With the palm of your hand start to flatten the ball out slightly.
- Using a pizza cutter or knife, cut the scone mixture into 8 pie shaped pieces and separate so they each have room to grow bigger.
- Place in oven and bake for 12 minutes. I ended up baking for about 15 minutes but start with 12 and add time if necessary.
Enjoy your weekend! The weather is suppose to be in the upper 80′s here which is big for Oregon!