My first cranberry recipe this season is for these cranberry maple walnut scones, oh yeah and there’s some dates in there too!
This base recipe for scones has been with me for close to 20 years and it has always been egg free, sugar free and so easy to make!
You can basically add anything you like to it so if you are not keen on any of those flavors I just named well you probably would not have clicked on this recipe in the first place!
But just in case you are wanting to switch it up to something else, just know that you can easily change the add-in’s to this recipe with ease.
The vegan butter and plant milk make this recipe 100% vegan and trust me they will rival any traditional scone you compare it to!
I love these light flaky biscuits so much with a nice drizzle of maple glaze and a few more chopped cranberries on top!
Keep in mind scones are not meant to be too sweet or very moist.
Traditional English scones are much more dry than my recipe here, and can be a bit shocking to us Americans if you have never tried a scone before! LOL
So I think these are just perfect for any of you who may be new to the scone scene!
Slather on some vegan butter (or not) and enjoy!
I Know many people cannot get cream of tartar, so you can use 3 teaspoons of baking powder in place of BOTH the baking soda & cream of tartar
- All Purpose Flour 2 cups (250g)
- Cream of Tartar 1 teaspoon
- Baking Soda 1 teaspoon
- Salt ½ teaspoon
- Cold Vegan Butter 5 Tablespoons (70g)
- Plant milk *preferably a thicker milk like soy or oat ¾ cup (177ml)
- Dates ½ cup (80g)
- Walnuts very lightly toasted ½ cup (60g)
- Fresh Cranberries ½ cup (50g)
- For the Maple Glaze
- Confectioner Sugar ¾ cup (90g)
- Maple Extract 1 teaspoon (5ml) OR 2 Tablespoons Maple Syrup
- Plant Milk 1 Tablespoon
- *Aquafaba for brushing the scones before baking OR additional plant milk is also fine
- Preheat the oven to 350°F
- Combine the dates, walnuts and cranberries in a food processor and process to fine bits. Reserve
- In a large mixing bowl combine the flour, baking soda, cream of tartar and salt and mix well.
- Add the grated vegan butter (or small diced if you do not have a grater) and then mix by hand incorporating the butter throughout the flour until it resembles course meal.
- Add the finely chopped date-nut-cranberry mixture and distribute evenly throughout
- Add the plant milk and mix gently by hand just until it is all absorbed and forms a sticky dough
- Turn out onto a lightly floured surface and knead just about 5-6 times folding the dough over into itself
- Press it out to a disc approximately 8" in diameter and cut it into 6 equal pieces (or 12 smaller 3" diameter cookie cutter sized).
- Place on a parchment paper lined sheet pan and brush with aquafaba or plant milk
- Bake immediately in a preheated 350°F oven for approximately 35 minutes or until golden brown and baked through.
- Cool while you prepare the maple glaze by combining the sifted confectioners sugar with the maple extract (Or maple syrup) and add plant milk to desired consistency, whisk smooth.
- Drizzle over the scones and then top with additional chopped cranberries *optional