Zutaten für Cranberry Studs Vegan Scones
- All Purpose Flour
- 1 tablespoon raw sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup vegan margarine
- Dried Cranberries
- Zest of 1 orange
- Soymilk
- Extra Firm Silken Tofu
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Zubereitung von Cranberry Studs Vegan Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- Cut in 1 cup vegan margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1 cup fresh or frozen cranberries and the zest of 1 orange.
- In a separate bowl, whisk together ½ cup soy milk and ¼ cup firm silken tofu until smooth.
- Add the wet ingredients to the dry ingredients and gently stir with a fork until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat into a 6-inch square, about 1 ¼ inches thick.
- Cut the square into four squares, then cut each square diagonally to make eight triangles.
- Transfer the scones to the prepared baking sheet.
- Brush the tops with soy milk and sprinkle with 1 tablespoon raw sugar.
- Bake for 20-22 minutes, or until golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
27g
Fat
7g
Carbs
10g
