Mother of vegans: valencia orange almond scones

0728181007.jpg
0728181007a.jpg
 
 

Like most of my recipes this evolved out of a need to make a vegan version of my OAC scones. It’s taken a while to get this right- Fresh, juicy, organic oranges are the key. Try to use organic ingredients if you can- I think it makes a big difference.

Preheat oven to 425 degrees

In a stand mixer with paddle blade or by hand combine the following:

  • 3 cups all purpose flour

  • 1 cup almond flour

  • ¼ cup sugar

  • 1 T + 1 t baking powder

  • ½ t salt

  • Zest of two ripe Valencia oranges

  • 3 T Vegan butter

  • 4 T shortening

  • ¼ cup slivered almonds (toasted)

  • 1 cup dried cranberries

Mix until fully combined and then combine in a measuring cup:

  • 2/3 cup organic unsweetened almond milk

  • 1 T vegetable oil

  • Squeeze of ½ a Valencia orange

Mix all the wet ingredients and dump into the dry mix. Mix until combined but don’t over mix.

Mixture should be stiff but you should be able to form into 2 large balls. Place the balls onto your work surface and flatten to ¾” thick disc- cut into pie shapes and place on a lined baking sheet. Repeat with other disc of dough.

Brush scones with a mixture of almond milk and a splash of OJ. After brushing, sprinkle tops with sliced or slivered almonds and sprinkle with turbanado/raw sugar.

Bake about 25-30 minutes or until golden brown. Let cool slightly on a rack and then glaze with a slurry of:

  • Juice of 1 Valencia orange

  • 1 to 1½ cups powdered sugar- or more to make a thick glaze (not runny)

Serve immediately, or cool and store in airtight container.