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    Afternoon Tea

    Dried Cranberry Scones

    dairy-free
    middle
    oil-free
    treat
    vegan
    vegetarian
    ​

    8 servings

    servings

    10 minutes

    active time

    25 minutes

    total time
    Start Cooking

    Ingredients

    360 g Self-raising flour

    1 Teaspoon Baking powder

    90 g Cold vegan butter (use the blocky type, not margarine-style)

    50 g Caster sugar

    150 ml Unsweetened soy milk, plus extra for brushing (½ cup + 2 tablespoons)

    80 g Dried cranberries

    Strawberry jam and vegan whipped cream or butter

    Directions

    Preheat your oven to 220°C/430°F (or 200°C/400°F for fan ovens). Line a large tray with baking paper.

    Add the flour and baking powder to a large bowl and mix briefly.

    Rub in the butter until you have a mixture that resembles breadcrumbs, then stir in the caster sugar.

    Add the soy milk and mix until it starts to stick together. Use your hands to press it into a rough ball of dough. Don't knead it or press too much or your scones will end up tough.

    Add the cranberries to the bowl and gently press them into the dough with your hands.

    Roll the dough out on a floured surface until it's 2cm thick. Use a 3-inch fluted cookie cutter to cut out your scones, re-rolling leftover pieces until it's all used up. You should end up with 8 scones.

    Place the scones close together onto your lined baking tray, so the edges are just touching. Use a pastry brush to lightly brush the tops with soy milk.

    Bake for 12-15 minutes until golden brown. Leave to cool completely and serve with fillings of choice.

    Nutrition

    Serving Size

    1 scone

    Calories

    -

    Total Fat

    10 g

    Saturated Fat

    -

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    -

    Sodium

    132 mg

    Total Carbohydrate

    46 g

    Dietary Fiber

    2 g

    Total Sugars

    14 g

    Protein

    5 g

    8 servings

    servings

    10 minutes

    active time

    25 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    360 g Self-raising flour

    1 Teaspoon Baking powder

    90 g Cold vegan butter (use the blocky type, not margarine-style)

    50 g Caster sugar

    150 ml Unsweetened soy milk, plus extra for brushing (½ cup + 2 tablespoons)

    80 g Dried cranberries

    Strawberry jam and vegan whipped cream or butter

    Directions

    1

    Preheat your oven to 220°C/430°F (or 200°C/400°F for fan ovens). Line a large tray with baking paper.

    2

    Add the flour and baking powder to a large bowl and mix briefly.

    3

    Rub in the butter until you have a mixture that resembles breadcrumbs, then stir in the caster sugar.

    4

    Add the soy milk and mix until it starts to stick together. Use your hands to press it into a rough ball of dough. Don't knead it or press too much or your scones will end up tough.

    5

    Add the cranberries to the bowl and gently press them into the dough with your hands.

    6

    Roll the dough out on a floured surface until it's 2cm thick. Use a 3-inch fluted cookie cutter to cut out your scones, re-rolling leftover pieces until it's all used up. You should end up with 8 scones.

    7

    Place the scones close together onto your lined baking tray, so the edges are just touching. Use a pastry brush to lightly brush the tops with soy milk.

    8

    Bake for 12-15 minutes until golden brown. Leave to cool completely and serve with fillings of choice.