Vegan scones
This sophisticated Vegan Scones, paired with vegan coffee custard, is easy to make. Dried cranberries add a hint of festive flavor.
Ingredients
Scones
- 4 cups flour
- 1 tbsp baking powder
- 2/3 cup cranberries
- 1 vegan egg
- 3 tbsp vegan butter
- 1/2 cup cane sugar
- 2/3 cup plant milk
Coffee custard
- 2 cups plant milk
- 1 tbsp instant coffee
- 1/2 cup cane sugar
- 1 1/2 tbsp cornstarch
Instructions
Scones
- Soak cranberries in a bowl of hot water for 10 minutes. Drain. Set aside. In a mixing bowl, add the flour, cane sugar, baking powder and vegan butter. Mix.Add vegan egg and plant milk. Stir cranberries into the dough. Roll out the dough between two pieces of parchment paper. Chill in the refrigerator for 1 hour. Carefully peel the top parchment. Cut the dough into triangles. Brush with vegan egg wash. Bake 15-20 minutes.
Coffee Custard
- In a saucepan, bring the plant milk (put 1/4 cup of milk aside and mix with cornstarch) to a bare simmer with coffee and salt.Add cane sugar and cornstarch-milk mixture. Cook over low heat whisking until the custard thickens.
Nutrition
Calories: 423kcalCarbohydrates: 78gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 251mgPotassium: 98mgFiber: 2gSugar: 25gVitamin A: 205IUVitamin C: 1mgCalcium: 99mgIron: 3mg
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