Maddy’s Scones
Best breakfast ever!
Ingredients
- 2 cups all-purpose flour plus more for flouring surfaces
- ½ cup granulated sugar
- 1 TBS baking powder
- ½ tsp salt
- ½ cup butter 1 stick
- zest of one large orange
- ¾ cup vegan creamer plus more for brushing
- 3 TBS chickpea or almond flour
- 1 tsp vanilla extract
- 1 cup dried cranberries or blueberries
Glaze
- 1 cup powdered sugar
- 2-3 TBS fresh orange juice or lemon juice if using blueberries
Instructions
- Preheat the oven to 425 °F. Line a baking sheet with parchment paper and set aside.
- Combine flour, sugar, baking powder, salt, and orange zest. Cut butter into small pieces and add it to the dry ingredients. Mix in until a fine crumb has formed.
- Combine creamer and chickpea/almond flour, stirring until flour has completely dissolved. Stir in vanilla extract.
- Combine wet and dry ingredients and stir. Fold in the cranberries.
- Shape dough into ~8" round shape. Cut into 8 equal pieces. Place scones on prepared baking sheet. Brush with a light layer of creamer and bake for 20-25 mins until tops are golden brown.
- Combine ingredients for glaze, adding juice slowly to the powdered sugar.
- Remove scones from oven, let cool for 10 minutes, then brush tops with glaze before letting cool completely. Serve or store in an airtight container for up to 5 days.
