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