Fresh Cranberry Scones - Vegan

1. 1

   preheat oven 350u00b0F and line baking sheet with parchment paper.

2. 2

   in food processor, pulse the cranberries with the brown sugar and orange zest. go for chunky. put in large mixing bowl, set aside.

3. 3

   in food processor, pulse the AP flower, baking powder and salt. add in the coconut oil and pulse until pea-sized crumbles appear.

4. 4

   mix the flour mixture with the cranberries in the mixing bowl. add the milk and stir until it just comes together.

5. 5

   dust counter with a bit of flour, dump dough onto it. form a disk/thick circle. cut into quarters, and within those quarters cut 3 wedges.

6. 6

   carefully transfer wedges on prepared baking sheet and bake for 40-45 minutes, rotating the baking sheet half way through.

7. 7

   the edges and bottom will darken a smidge, but the interior will be tender and crumbly.

8. 8

   serve warm, as is, or drizzled with icing (you can make a quick icing slurry of 2 tsp the milk used + enough powdered sugar to get a thickened but drizzly consistency, anywhere from 10-15 TBL)

* Per serving · 4 servings · Values may vary.