These Cherry Juice Infused Cranberry vegan scones are a tasty treat that will please your family and guests.
They are delicious whether eaten warmed or at room temp., with a vegan spread or just as they are.
Cherry Juice Infused Cranberry Scones
2 1/4 cups of whole wheat flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup of Earth Balance
1/3 cup of soy milk
1 tsp. of apple cider vinegar
1 tsp. of clear vanilla extract
1 heaping tsp. of cinnamon
1/3 cup of turbinado sugar
1 tsp. of allspice
1/2 tsp. of ground clove
1/2 tsp. of nutmeg
1 cup of Craisins, Cherry Juice infused Cranberries
How we make it
Preheat oven to 375° F.
In a large mixing bowl combine the flour, salt, baking powder,
1/4 cup of turbinado sugar and the spices (cinnamon, nutmeg, allspice and clove).
Add in the Earth Balance and, using your hands, turn the mixture into a fine crumble.
Add the soy milk, vinegar and vanilla and mix together until a heavy dough is formed. It should be reasonably dense. Then mix in the Craisins untol evenly mixed throughout.
Form into small mounds and roll each mound in turbinado sugar, coating the entire scone. Place the scones on a lightly greased or sprayed baking sheet. Bake for about 20 minutes, watching the scones to prevent burning.
If they are still fairly moist on the surface after 20 minutes, allow them to bake an additional 5 minutes.
Makes 6 to 8 small to medium scones.
Calories 156, calories from fat 8, total fat 0.94g, saturated fat 0.2g, trans fat 0.0g, cholesterol 0mg, sodium 301mg, potassium 187mg, total carbs 33.06g, dietary fiber 5.6g, sugars 0.33g, protein 6.2g
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