Scones! Mmmmmm, that word… Can’t you just picture yourself sitting in a big cozy armchair, fire crackling, gray skies looming outside, wearing comfy leggings and thick socks, wrapped in a tartan blanket and eating one of these warm flaky cranberry chutney scones? I mean, come on! Knowing that they are vegan and maybe even a little bit good for you…that’s just the icing on the cake (or scone, as it were).
The recipe for these scones has two main inspirations. The basic scone recipe was adapted from Ina Garten’s Raisin Scones .The cranberry chutney was made for Thanksgiving from my first ever cookbook The New Basics Cookbook by Rosso and Lukins. I always seem to have a little leftover cranberry chutney and, craving scones, I thought, why not put the two together? A match made in heaven, I tells ya!
Pretty much all of the scone work was done in the good old reliable stand mixer. I threw the flour, sugar, baking powder, and salt in first. Vegan butter was then added and I ran mixer on low until butter was relatively pea-sized as shown.
Next, while mixer still running on low, I added soy milk in a slow stream until a lovely dough is formed. I literally dumped the leftover chutney on the dough and
folded it carefully with a rubber spatula.
Now the fun part. After liberally sprinkling the counter with flour (you can use a cutting board if you prefer), I dumped the dough on the counter and gently kneaded it 5 or 6 times. You want to try to preserve the integrity of the cranberries while incorporating them throughout.
Sprinkle with additional flour if you find the dough is sticky, then roll with a rolling pin to about 3/4 inch thickness. I used a small juice glass to cut out the scones, and placed them all on a baking sheet, evenly spaced. A quick brush with aquafaba and a sprinkle of sugar and these babies are ready for the oven. This picture below shows the process, starting clockwise from 11 o’clock:
Bake for 20 minutes or so and these golden vegan cranberry chutney scones are ready to be devoured!