Description
Making the perfect scones with flaky insides and a slight crunch on the outside is easier than you might think! Cranberry Orange Scones are the perfect way to warm your kitchen and delight everyone who tries them.
Ingredients
Scale
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup dried cranberries
- Zest of 1 orange
- 1/2 cup canned light coconut milk ( not beverage / do not sub for plant milk)
- 1/4 cup maple syrup
- 2 tbsp orange juice
- 1/2 cup refined coconut oil, chilled
- Coarse sugar to sprinkle on top (optional)
Instructions
- Line a large baking sheet with parchment paper
- Combine the flour, sugar, baking powder, baking soda, salt, cranberries and orange zest in a large bowl. Toss well, so the cranberries are well coated
- In medium bowl, whisk together the coconut milk, maple syrup and orange juice. Set aside
- Combine the flour mixture and coconut oil in a food processor bowl (make sure to spoon off pieces of coconut oil so it's well distributed). Pulse a few times until combined, and the mixture resembles coarse corn meal
- Pour the coconut mixture and keep pulsing until it forms a dough (do not over mix)
- Turn the dough onto a well floured surface, and shape it into an approximately 1/2 inch thick, 6.5x6.5 square. Cut it into 4 equal size squares, then cut each square into 4 triangle (see picture above). You will end up with 16 triangles. Arrange them on the lined baking sheet, sprinkle each one with coarse sugar (if using) and chill for 15 minutes
- In the meantime, preheat the oven to 400F. Once the scones are chilled, bake them for 23 minutes, until golden brown
- Prep Time: 35 minutes (inclused chill time)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 scone
- Calories: 164
- Sugar: 10.1
- Sodium: 19.4
- Fat: 7.5
- Saturated Fat: 6.1
- Unsaturated Fat: 0.7
- Trans Fat: 0
- Carbohydrates: 22.8
- Fiber: 0.7
- Protein: 1.6
- Cholesterol: 0