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Maddy's Scones

Best breakfast ever!
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Cooling 10 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 8

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.