Cranberry Choc Chip Scones
Want a sweet snack? This month @mealsbymiri created some scrumptious cranberry choc chip scones to satisfy your cravings. She's a self-proclaimed scone-lover so you know this recipe will be delicious and easy to make.
By Miriam Haug |
Featured in Desserts
Ingredients
- 400g flour 2 tsp baking powder
- 50g sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp cardamom
- 120g vegan butter
- 2 flax eggs (2tbsp flax meal + approximately 6 tbsp water)
- 120g Cocobella vanilla coconut yoghurt
- 100g plant-based milk
- 60g dried cranberries
- 70g chocolate chunks
Method
- Combine flour, baking powder, sugar, salt, cinnamon, and cardamom well in a large bowl
- Add in chunks of cold vegan butter and use your fingers to pinch the lumps of butter until there are no chunks larger than the size of a pea, making sure not to melt them
- Stir in the cranberries and chocolate chunks
- Make your flax egg by combining flax meal with 6tbsp water. When thickened, combine this with plant milk and Cocobella vanilla coconut yoghurt
- Pour the wet mix into the dry and stir until a shaggy dough comes together
- Turn the dough onto a floured working surface and pat into a circular disc. Then cut the dough into 6-8 equal slices depending on how big you want your scones to be
- Place on a tray lined with parchment paper and brush each scone with coconut yoghurt. Sprinkle some sugar on top and bake for 30-35 minutes at 200C
- Leave to cool on a cooling rack before serving. and sliced almonds
