Makes 6-8
It’s fresh cranberry season, and you bet we’re cooking and baking up a storm. Cranberries add a delicious sweet tang to any meal, savory or sweet!
To start the day off strong, we’re having our cranberries for breakfast! Check out this super easy Cranberry Orange Scone recipe you’ll be making all Fall!
*Check out our other recipes perfect for Fall - Sweet Potato Empanadas, Lauren Kretzer’s Sweet Potato Red Lentil Soup, and Spaghetti Squash Parm.
Ingredients
2 cups all-purpose flour
1 Tbsp baking powder
1/4 cup organic sugar
1/2 tsp sea salt
3/4 cup non-dairy milk
egg replacer for 1 egg
1/3 cup coconut oil
2 Tbsp orange zest
1/3 cup fresh cranberries (chopped)
Orange Glaze
1/2 cup organic powdered sugar
1 Tbsp orange juice
Prep
Preheat oven to 350°.
Line a baking sheet with parchment paper.
Method
In a large mixing bowl, combine all-purpose flour, baking powder, organic sugar, and sea salt.
In a small bowl, prepare the egg replacer according to the package directions.
Add non-dairy milk to the egg replacer mixture.
Add the room temperature coconut oil to the dry ingredient mixture and use a fork to combine.
Pour the wet mixture in and stir to combine.
Add the orange zest and chopped cranberries, gently stirring to incorporate.
Gently transfer to a clean, floured surface and form into a 1 inch thick flat round form.
Cut the circle into 6 even wedges.
Place the wedges onto the baking sheet.
Bake for 20-25 minutes or until lightly browned at the edges.
Let cool.
Orange Glaze
In a small bowl, combine organic powdered sugar and orange juice.
Whisk to fully combine and remove any lumps.
Notes + Serving Tips
Drizzle each scone with the orange glaze and serve fresh.
Extras (yeah right!) can be stored at room temperature in a sealed container for up to 3 days.
