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Vegan Cranberry Chutney Scones

Course Vegan Breakfast
Cuisine Vegan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 2 cups all purpose organic flour
  • 3 tablespoons organic cane sugar divided
  • 1 tablespoon baking powder
  • 1 tsp sea salt
  • 1 1/2 sticks cold Earth Balance Buttery Sticks 3/8 pound
  • 7 tablespoons aquafaba divided (leave 1 tbsp for brushing)
  • 1/2 cup Westsoy Plain Soymilk
  • 1/2 leftover cranberry chutney See Sound Bites

Instructions

  1. Preheat oven to 400F.
  2. Prepare baking sheet by covering with parchment paper.
  3. Add flour, 2 tbsp of the sugar, baking powder and salt to bowl of mixer.
  4. Mix for 30 seconds on low until combined.
  5. Dice Earth Balance and add to mixer.
  6. Mix on low until butter is pea-sized.
  7. While mixer is running, slowly add soy milk until dough is formed.
  8. Remove bowl from mixer.
  9. Add cranberry chutney.
  10. Mix gently with spatula until incorporated.
  11. Remove dough to floured surface and knead 5-6 times, adding flour as necessary if dough is too sticky.
  12. Flour a 2' cookie cutter (I used a juice glass) and cut out scones.
  13. Space evenly on baking sheet ( I made 10).
  14. With pastry brush, lightly brush tops with remaining tablespoon of aquafaba.
  15. Sprinkle tops with remaining tablespoon of sugar.
  16. Bake for about 22-24 minutes until golden.
  17. Cool on baking rack and enjoy.
  18. When fully cooled, these can be stored in airtight container and frozen for up to 3 months.

Recipe Notes

Cranberry chutney is crazy-easy to make. As posted, I used the recipe in The Silver Palate New Basics cookbook. In a nutshell, a bag of cranberries, one cup of cranberry juice, one cup of maple syrup and the zest of one orange are heated in a heavy saucepan to boiling, then simmered on medium heat for about 10 minutes (till cranberries start popping open. Stir in a cup of walnut halves, let cool and you have some amazing chutney!