Vegan Cranberry and Rosemary Scones

Ingredients:

• 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)

Directions:

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