The thing is, my eating habits are free and undefined. Sometimes they involve weird diets with strict guidelines, and sometimes they revolve around random combinations designed to satisfy my cravings. But for the most part, I'm willing to try all kinds of recipes--vegan, vegetarian, pescetarian, carnivore, paleo, gluten free, etc. I'm not averse to new dished unless they involve peculiar (read: not very mainstream) ingredients. Sometimes, my favorite recipes are vegan or vegetarian, but other times, you'll find me trying to incorporate beef jerky into my diet (as odd as it may seem, beef jerky is one of my all-time favorite snacks).
Speaking of, this morning I came across a vegan cooking book I bought in college. I've made several recipes from it, and they always turn out delicious. So I decided to try a breakfast recipe. Given that I've been incessantly craving scones, this recipe hit the spot. Enjoy!
Orange Cranberry Scones (adapted from Skinny Bitch: Ultimate Everyday Cookbook)
Makes 6–8 scones (depending on size preference!)
Active time: 15 minutes; total time: 45 minutes.
- 2 cups whole wheat flour (or all purpose flour)
- 1/2 cup + 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup + 1 tablespoon orange juice (with pulp!)
- 1 teaspoon orange extract
- 1 tablespoon grated orange zest
- 1/2 cup Earth Balance (or unsalted butter), at room temperature
- 1/2 cup dried cranberries
- Preheat oven to 350F; spray a baking sheet with baking spray and set aside.
- In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, salt, and nutmeg. In a separate bowl, whisk together 1/2 cup orange juice, orange extract, and orange zest until well combined. Add liquid ingredients to the dry ingredients and mix until well combined.
- Add the Earth Balance (butter) and knead, using your hands, until mixed through.
- Lightly flour a flat surface; transfer the dough to the prepared surface and flatten. Add the cranberries and knead the dough for about 30 seconds, or until cranberries are incorporated. Separate the dough into 6-8; form each piece into a ball and lightly flatten onto the prepared baking sheet.
- Using a pastry brush, glaze the scones with the remaining orange juice and sprinkle with the remaining sugar.
- Bake for about 20 minutes, or until sides begin to turn golden; remove from oven and let cool for 5-10 minutes before serving.
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