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    Vegan Cranberry and Rosemary Scones


    • 2 cups (350g) All-Purpose Flour
    • 1 tsp Baking Powder
    • 1/4 tsp Salt
    • 3 tbsp White Fine Sugar, plus extra for dusting.
    • 1/3 cup (95g) coconut oil, at room temperature
    • 2/3 cup (150ml) Plant-based Milk of Choice, cold
    • 1/2 cup (75g) Dried Cranberries
    • 1/2 tsp Rosemary Rubbed, (or 2 sprigs of fresh rosemary)


    1. Preheat oven to 425°F.
    2. In a bowl, mix the flour, baking powder, salt and sugar together.
    3. Add in coconut oil and mix until the mixture resembles wet sand (a stand mixer with a paddle or whisk attachment or food processor is recommended).
    4. Add the cold plant milk to the mixture and knead until you get a dough that holds together and is easy to work with. Add flour or plant milk as needed.
    5. Incorporate the cranberries and rosemary.
    6. Form into a log and cut into 12 wedges.
    7. Place on a baking tray and sprinkle extra sugar on top.
    8. Bake for 15 minutes or until golden.
    9. Serve warm with vegan cream and jam.

    • Prep Time: 15-20 Minutes
    • Bake Time: 15 Minutes
    • Total Time: 30-35 Minutes
    • Yield: 12 Scones


    Thanks to @veganmontreal