#cranberryscones

These vegan cranberry scones are flaky, soft, and taste great with tart cranberries. Great for breakfast or a cozy snack in the afternoon!

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup vegan butter, chilled and cubed. 1/2 cup dried cranberries. 3/4 cup almond milk. 1 teaspoon vanilla extract. 1 tablespoon lemon juice. 1 tablespoon maple syrup optional, for brushing.

Instructions: Preheat the oven to 400F 200C. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add chilled vegan butter cubes to the dry ingredients and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in dried cranberries. In a separate small bowl, mix almond milk, vanilla extract, and lemon juice. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix. Transfer the dough onto a floured surface and pat it into a circle about 1 inch thick. Use a knife to cut the dough into 8 wedges. Place the scones on a baking sheet lined with parchment paper. Optional: Brush the tops of the scones with maple syrup for a shiny finish. Bake for 15-18 minutes or until golden brown. Remove from the oven and let cool slightly before serving. Enjoy your delicious vegan cranberry scones!

Prep Time: 15 minutes

Cook Time: 15 minutes

These fresh cranberry scones are a tasty treat that goes well with tea or breakfast. You can enjoy them with your favorite drink because they are full of the tart flavor of fresh cranberries.

Ingredients: 2 cups all-purpose flour. 1/3 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1 cup fresh cranberries. 1/2 cup milk. 1 large egg. 1 teaspoon vanilla extract. Zest of 1 orange optional.

Instructions: Warm your oven up to 400F 200C and put parchment paper on a baking sheet. Put the flour, sugar, baking powder, and salt in a large bowl and mix them together. Add the cold, cubed butter to the dry ingredients. Cut the butter into the flour mixture with a pastry cutter or your fingers until it looks like big crumbs. Add the orange zest and fresh cranberries and mix them in. Mix the milk, egg, and vanilla extract in a different bowl using a whisk. Add the dry ingredients to the wet mixture and stir just until everything is mixed together. Don't mix the dough too much; it should still be a little sticky. Place the dough on a floured surface and knead it a few times to bring it all together. Make a circle out of the dough that is 1 inch thick. Then, cut it into 8 wedges with a sharp knife. Leave some space between each scone when you put them on the baking sheet that has been prepared. After the oven is hot, bake the scones for 15 to 18 minutes, or until they are golden brown and fully cooked. Let the scones cool down a bit before you serve them. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Cranberry Yogurt Scones are a delightful treat for breakfast, snack, or dessert. They're flaky, slightly sweet, and bursting with tangy cranberry flavor, thanks to the addition of yogurt.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1 cup dried cranberries. 1/2 cup plain yogurt. 1/4 cup milk. 1 teaspoon vanilla extract. 1 egg, beaten for egg wash. 2 tablespoons coarse sugar for topping.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, mix together the plain yogurt, milk, and vanilla extract. Add the yogurt mixture to the dry ingredients and stir until just combined. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick. Cut the circle into 8 equal wedges and place them on the prepared baking sheet, leaving some space between each scone. Brush the tops of the scones with the beaten egg and sprinkle with coarse sugar for a nice crust. Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through. Remove from the oven and let cool slightly on a wire rack. Serve your Cranberry Yogurt Scones warm or at room temperature. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

The writer, Alan Ian Atkinson, muses about the prospect of writing as an Olympic sport and ponders the perception of writers using A.I. He then describes a visit to Good Ground bakery, enjoying a cranberry scone and discussing the unique experiences...

They say that being a writer is easy. I guess, “they”, whoever they are; are right. I propose that writing becomes a sport. Who knows, we, those who actually (“actually” is an interesting word) write; may want to campaign for it to be added to the next Olympics chapter. I look back at the recently just concluded Paris Olympics. I believe that breakdance “athlete” (you know who I’m talking about);…

Yummy Delicious Cranberry Scones at Rainbow Gourmet

Yummy Delicious Cranberry Scones at Rainbow Gourmet