Thursday, April 11, 2013

Cranberry Orange Scones

This recipe was inspired by a bag of California oranges we bought from a roadside pick-up truck.  It is popular in these parts for people in the Latino community to come from California and bring truck loads of produce to sell out of the backs of their trucks to Oregon patrons.  The oranges are some of the best and are much fresher than what we can buy in the store.

About a week ago we were in Salem doing some shopping and purchased an 8 lb bag of navel oranges for $5.  Looking at the bowl on the table made me crave some cranberry orange scones.

Instead of looking up a recipe on the internet I opted to modify one of my existing scone recipes since I'd never made cranberry orange scones before.  What follows is the result.  I was quite pleased.



2 cups Flour (I used all purpose)
3 tsp Baking Powder
1/4 tsp Salt
2 Tbsp Turbinado or Raw Sugar
1/2 cup Dried Cranberries
1/4 cup Earth Balance Vegan Margarine
3/4 cup Unsweetened Soy Milk
1/4 cup Orange Juice
1 Tbsp Orange Zest


1.  Preheat oven to 450˚F (232˚C).  Spray a cookie sheet with non stick cooking spray.

2.  In large mixing bowl combine flour, baking powder, salt, and raw sugar.  

3.  Cut in margarine with a pastry blender until in resembles fine crumbs.

4.  Stir in cranberries and orange zest.  Make a well in the center of the flour mixture by pushing the mixture towards the sides of the bowl.

5.  Add the soy milk and orange juice and stir to combine.  Turn out onto floured surface and knead a few times to combine if necessary.

6.  Pat and shape into a flat round approximately 3/4 to 1 inch thick.

7.  Cut into 6-8 wedges depending on desired size.  Place on cookie sheet.

8.  Bake at 450˚F for 10-12 minutes until golden brown on top.  Remove from oven and cool on a wire rack.

9.  If you would like to drizzle a glaze on them.  Combine powdered sugar with just enough orange juice to make desired consistency.

**  If you cover these overnight, the moisture from the glaze will make the tops of the scones a little sticky (or tacky) to the touch.  They are best served the same day but taste fine leftover the next day as well.

- Bon Appetit

" Joy and Temperance and Repose, slam the door on the doctor's nose." - Henry Wadsworth Longfellow


  1. I may short out my computer drooling! Those look amazingly delicious! Hubby and I are sticking with the plant strong diet. So far so good. Haven't really craved meat/dairy at all. I'm doing more meal planning now, so I'll add this my menu for next week.

    1. They were pretty good. I like to make a treat for breakfast on the weekends.

      Keep on going with the plat based eating. Glad you haven't been craving. Dairy was the hardest for me but there are good substitutes out there for just about anything.

      Meal planning is a big key to sticking with it and enjoying the food. We make a menu once a week and it helps grocery shopping and we find there isn't food waste that way with stuff sitting around and not knowing what to make of it.

      I like that we have tried so many different foods and recipes since going vegan that we might not have tried and enjoyed before.