These are so easy to make, but they'll taste like they took hours to prepare! Perfect for the fall and winter holidays or anytime of year, these are also incredibly versatile; some things I like to add are candied ginger, orange zest and dairy-free chocolate chips.
Like biscuits, it is important to keep your ingredients very cold. I recommend wearing gloves or plastic baggies when forming the scones in step 3; the dough will be sticky until you've dusted it with flour, but this will also lessen the amount of body heat that can warm your ingredients as you work.
Makes 8 to 10 scones
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 2 1/4 cups all-purpose flour
- 1/3 cup plus T. packed dark brown sugar
- 1 t. baking powder
- 1/4 t. baking soda
- 1/2 t. cinnamon
- 1/2 t. ginger
- 3/4 cup dried cranberries, divided
- 1/2 cup (1 stick) dairy-free soy margarine, very cold
- 1/2 cup dairy-free soy yogurt
- 1 large egg
- 1/4 cup finely chopped walnuts or pecans
1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper.
2. In a food processor, process the flour, sugar, baking powder, baking soda, cinnamon, ginger and 1/2 cup of the cranberries, until just mixed. Chop the dairy-free soy margarine into small pieces and add to the mixture, processing until the mixture resembles fine crumbs. Add the dairy-free soy yogurt and the egg and process until combined. Fold in the chopped nuts and remaining cranberries.
3. Turn the dough out onto a well-floured surface, and using gloved hands (or hands covered by sandwich bags), press the dough into a rectangle about 1" thick, dusting with flour until the dough no longer sticks to your hands. Using a floured bench scraper or sharp knife, cut the dough into 8-10 squares or triangles. Place on the prepared sheet and bake until golden brown, 15-17 minutes. Serve warm or at room temperature.