Make some homemade vegan cranberry scones with vegan margarine and egg replacer. These lower-fat cranberry lemon vegan scones are perfect for breakfast along with a hot cup of coffee. Flavored with lemon and cranberry, these vegan scones are perfect for a crisp fall morning.
Like cranberries? Check out more healthy holiday cranberry recipes.
Ingredients:
- 2 cups flour
- 1 tbsp baking powder
- 5 tbsp sugar
- 1/2 tsp salt
- 3 tbsp margarine
- Ener-G Egg Replacer for one egg
- 1/2 cup dried cranberries
- juice and zest from one large lemon
- approximately 3/4 cup soy milk
Preparation:
Combine the flour, baking powder, half the sugar and the salt. Cut in the margarine until crumbly.
Mix in the egg replacer, cranberries and lemon juice and lemon zest. Gradually add the soy milk until a thick dough forms. You may need a little bit more or less than 3/4 cup.
Place on a lightly floured surface and knead lightly a few times. Roll out to a 3/4 inch thickness and cut into triangles or use a cookie cutter to form circles. Brush the top of each with a bit of soy milk and sprinkle with a bit of the remaining sugar.
Bake at 450 degrees for 10-15 minutes until lightly golden brown.
