Cranberry Orange Scones

A couple of months ago I heard about an awesome opportunity to submit a recipe to Christy Morgan’s upcoming Southeast Asian Vegan Cookbook. Well, one thing led to another, and Christy invited me to be one of her recipe testers for the book. I’ve been working my way through the recipes every week and they are, in a word,  phenomenal. Unfortunately, because they are yet to be published, I can’t share these recipes with all of you. So, between teaching in the evenings, and recipe testing on the weekends, I have been struggling to find ample time to develop recipes for my blog. The one time that remains available for experimentation is morning, so expect to see a lot more breakfast on the blog in the coming weeks!

These scones are a bit more traditional than the jam-filled scones I’ve talked about before. They also have less butter and sugar, and so are a less indulgent way to start your day.

Cranberry Orange Scones

1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/3 cup butter
1 tablespoon ground flaxseed
3 tablespoons water
Zest of 1 orange
1/2 cup dried cranberries
4 -6 tablespoons freshly squeezed orange juice
1 tablespoon butter, melted
Sanding sugar for sprinkling

Heat oven to 400ºF. In the bowl of a food processor, combine the flour, baking powder, sugar, and salt. Add the butter and process until the dough forms pea sized crumbs. In a blender, combine the flaxseed and water, and blend until thick and creamy. Add the flaxseed mixture to the dough. Add the orange zest, cranberries, and blend until just combined. Add just enough orange juice so that the dough pulls away from the sides of the bowl.

Turn the dough out onto a floured surface, and knead 10 times. Pat the dough into a 1/2” thick circle. Brush the dough with melted butter, and sprinkle with sugar. Cut the dough into wedges, and place on a cookie sheet. Bake for 10-12 minutes, or until golden on top. Serve immediately with fresh squeezed juice, and green tea!