Lemon Cranberry Scones
Posted by Martina Grace | DESSERTS
These zesty Lemon Cranberry Scones are the perfect blend of tangy citrus and sweet-tart cranberries, creating a delightful treat for any occasion. Light, fluffy, and bursting with flavor, they’re the ideal dessert this holiday season.
🍽 Servings: 8 🕓 Prep Time: 15 mins 🕓 Cook Time: 22 mins
INGREDIENTS
◦ 2 cups gluten-free flour blend
◦ 1/2 cup cane sugar
◦ 1 tbsp ground flaxseeds
◦ 1 tbsp baking powder
◦ 1/2 tsp salt
◦ 8 tbsp vegan butter
◦ 1/2 cup soy milk
◦ 1 tsp vanilla extract
◦ 1 cup fresh cranberries, grossly chopped
◦ 1 tbsp lemon juice
◦ Zest of 1/2 lemon + more for topping
Icing
◦ 1 cup powdered sugar
◦ 1 tbsp soy milk
◦ 1 tbsp fresh cranberries, grated
◦ 1 tsp lemon juice
INSTRUCTIONS
1. Preheat oven to 400F. Line a baking tray with parchment paper. Set aside.
2. In a large bowl, add the flour, sugar, flaxseeds, baking powder and salt and whisk until combined.
3. Add in the butter and combine with your hands until the butter has spread evenly.
4. Add the soy milk, vanilla, lemon juice and lemon zest and mix with a spatula until you get a dough consistency. Fold in the cranberries.
5. On a parchment paper, flatten the dough into a circle, about 1 inch thick.
7. With a knife, cut in 8 pieces and place them on the baking tray.
8. Bake in the center of the oven for about 22 minutes, then let it cool for at least 10-15 minutes.
9. In a small bowl, add the ingredients for the icing and mix well until a smooth consistency. Add more icing for a thicker texture.
10. Once the scones have cooled, add the icing and top with extra lemon zest (optional).
🌱 Enjoy every bite,
Martina.
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