With Spring finally in full swing (the cherry trees in London are in beautiful white and pink bloom!) and Easter just a few short weeks away I feel inspired to add more fruit to my daily baking sessions.
If the change of seasons brings out similar urges in you, I suggest you check out this cardamom and bay infused black rice pudding with maple glazed pears or give this grapefruit drizzle cake a go, as well!
Today, 3 years since moving to London, I’m finally sharing a traditional English recipe: Scones! Vegan cranberry scones to be specific.
I’ve topped mine with coconut cream and raspberry jam and let me tell you, they made an excellent afternoon cream tee in our back garden in the sun.
These scones happen to make the perfect addition to a picnic and a champagne breakfast, too! Both tested and very much recommended by yours truly.
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- 100 g dried cranberries, soaked
- 350 g plain white flour
- 2 tsp baking powder
- pinch of salt
- 85 g margarine
- 45 g sugar
- 175 ml soy milk
- 1 tsp lemon juice
- 1 tsp vanilla extract
- For the ‘egg wash’:
- 2 Tbsp soy milk
- 1 Tbsp agave syrup (or maple syrup)
- Soak the cranberries in water for 30 minutes before starting the rest of the recipe.
- Pre-heat the oven to 200˚C (fan).
- In a mixing bowl whisk together the flour, baking powder and salt. Add the margarine bit by bit and combine everything with a fork. The mixture should start to form small crumbles.
- In a second mixing bowl or jug whisk together the soy milk, lemon juice and vanilla extract. Once the milk has curdled and thickened, pop it in the microwave to warm it up. You don’t want it to be hot, just slightly warmer than room temperature.
- Make a well in the dry mix and slowly pour in the liquid while mixing everything with a fork.
- When the mixture is well combined drain the cranberries and dust your working surface with flour. Carefully fold the dough over a few times while folding in the cranberries.
- The dough is supposed to be quite soft and sticky. It helps to make sure the cranberries are drained properly, not too wet and your fingers are dusted with flour.
- Pat the dough flat until it’s about 4 cm deep then cut out scones using a scones or round cookie cutter or with an upside-down glass. Dip the edges of the cutter in flour before cutting the dough and place the scones on a baking tray lined with baking paper.
- For the ‘egg wash’ whisk together the soy milk and agave syrup and brush the tops of the scones.
- Pop it in the oven and bake it for 12 minutes or until the top starts to turn golden brown. Eat the same day, hot or cold. I topped mine with coconut cream and raspberry jam. Enjoy!