Sometimes I wish we lived in Florida. I wish I had a couple of orange, grapefruit and lemon trees in my back yard.
If I have to top the fruits we most eat around here I think it’s a tie between citrus and berries. On a regular week we eat around 10-15 lbs of oranges and grapefruit.
I love oranges, the blood ones are my favorite!
Tiffany and hubby on the other hand love grapefruit. I get goose-skin watching my 2 year eating grapefruit like it’s the finest chocolate. Juices are going down her chin and hands and while she’s taking a short break to chew she’s telling me: Mommy, Nom! Nom!
This month bloghop theme is citrus. Knowing how much we love this fruits I could not let the opportunity to pass hosting this monthly event organized by the wonderful Junia.
Please join in on the #citruslove by linking up any citrus recipe from the month of January 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #citruslove event! The twitter hastag is #citruslove :).
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These scones are sort of healthy, as my friend Terra would call them. Instead of all-purpose white flour I used whole wheat pastry flour, they are egg and dairy free or vegan in one word.
They are light, the aroma of the orange zest makes me dream of sunny beaches and refreshing cocktails with every bite and the tartness of fresh cranberries is balancing well with the sweetness of this British treat.
- all-purpose flour can be used instead of whole wheat flour if you don’t have any on hand
- if you have just whole wheat flour you can add the same amount to the food processor and pulse it a few times. the texture is going to be similar with the pastry whole wheat flour
- if you’d prefer a soy-free scone add dairy butter instead of vegan soy-based butter
- sugar in the raw can be substituted with white granulated sugar
- instead of cultured coconut milk you can use the same amount of buttermilk or milk plus 1 tbsp vinegar or lemon juice
- fresh cranberries can be substituted with frozen or dried ones
Orange Cranberry Scones
- 2 cups (240 grams) whole wheat pastry flour
- 1 tbsp baking powder
- pinch of salt
- 1/2 cup sugar in the saw
- 5 tbsp Earth Balance vegan butter
- grated zest from 1-2 oranges
- 1/3 cup chopped cranberries
- 1/2 cup + 2 tbsp cultured coconut milk
- Preheat the oven to 425F.
- Place the flour, baking powder, salt, sugar and butter in a food processor. Pulse a couple of times until the mixture resembles fine breadcrumbs. Alternatively you can rub the butter and the dry ingredients with your fingers until it resembles fine breadcrumbs.
- Add the orange zest and cranberries and mix well with a spatula. Slowly add the cultured coconut milk and mix until just incorporated.
- With floured hands take the dough out, shape it into a disc and press it onto the scone pan or place it on a baking sheet and cut it into 8 wedges.
- Bake in preheated oven until golden-brown and soft to the touch, about 12-15 minutes.
*adapted from Cupcakes and Muffins
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