Egg-Free Cranberry Orange Scones
In today’s recipe, I’m going to combine aspects of two classic favorites: Lemon Raspberry Scones and Orange-Raisin Irish Soda Bread. Since cranberry orange everything is a must in the winter, I took the idea of orange-raisin (or in this case cranberry) from the soda bread and replaced lemon zest with orange zest and raspberries with cranberries in the scones. The results were delightful! These whole wheat, Egg-Free Cranberry Orange Scones are definitely a new winter favorite!
How to Make Egg-Free Cranberry Orange Scones
Start by preheating the oven to 350°F and lining a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, salt, and zest. Cut in the cold butter with a knife or use a cheese grater to shred it. Mix it in by hand or by using a pastry blender. Break up the butter until it is evenly distributed in pea-sized pieces throughout the flour mixture.
Then add Organic Valley buttermilk and orange extract. Use a wooden spoon to stir the ingredients until a sticky dough forms.
Turn out he dough onto a lightly floured surface and form it into a circle, roughly an inch high. Using a floured butter knife, cut the circle into eight even portions (more or less depending on big you like them).
Transfer each scone on the baking sheet and bake for about 15 minutes. The tops should be slightly golden and a toothpick inserted in the center should come out clean.
I hope you enjoy these Egg-Free Cranberry Orange Scones! Let me know what you think in the comments below and tag @roots_and_rosemary in your Instagram photos!