Vegan Orange Cranberry Scones
Vegan Orange Cranberry Scones are made with a sweet white scone dough with cranberries spread with orange butter and rolled up. Cut into slices as they bake all the swirls merge together. While they look pretty, they taste divine!
Equipment
- 1 Baking Tin 35 x 23cm/14x 9 in.
Ingredients
Scones
- 450g /1lb Plain White Flour
- 3 Rounded Teaspoons Baking Powder
- Pinch Salt
- 25g /1 oz Castor Sugar
- 85g /3oz Dairy Free Butter
- 300ml /10fl oz Dairy Free Milk
- 75g /3oz Dried Cranberries
Orange Butter
- 2 Oranges, finely grated zest
- 85g /3oz Dairy Free Butter
- 100g /3½oz Icing Sugar, sieved
Topping
- 50g /2oz Granulated Sugar
- 3 Tablespoons Dairy Free Milk
Instructions
- Preheat the oven to 250°C/475°F/Gas Mark 5
- Prepare the orange butter first. Cream the butter with the orange zest, add the sieved icing sugar and beat togeether until light and fluffy.
- Sieve the flour, baking powder, and salt into a large bowl. Add the castor sugar.
- Cut the chilled butter into cubes and rub into the dry ingredients.
- Add in the dried cranberries
- Add the milk and bring the ingredients together into a soft dough.
- Turn dough out onto floured work surface. Handling it as little as possible roll into a rectangle about 2cm/¾ in high and about 35 x 23cm/14x 9 in.
- Spread the orange butter gently over the top surface of the dough. Gently roll up the dough like a swiss roll.
- Cut the rolled scone dough into about 14 slices.
- Place the scones cut side down in the tin. Brush with the milk and sprinkle with the granulated sugar.
- Put the scones in the oven for 5 minutes then turn down the heat to 230°C/450°F/Gas Mark 8. Bake for a further 10 minutes.