Regarding scone and muffin making, I only ever consult one source. America's Test Kitchen. Those folks know their stuff and scones are not to be trifled with. My recipe is veganized and adapted from their blueberry scone recipe.
Cranberry and Mint Cream Scones [Vegan]
- 9 Tbsp. vegan butter (1 stick + 1 Tbsp. ), frozen
- ½ cup coconut or soy milk
- ½ cup vegan sour cream
- 2 cups all-purpose flour, plus additional for working (10 oz.)
- ½ cup vegan sugar, plus additional for sprinkling (3 ½ oz.)
- 2 tsp. baking powder
- 1 tsp. grated lemon zest
- ½ tsp. table salt
- ¼ tsp. baking soda
- scant ¼ cup scant ¼ cup fresh mint, minced
- 1 ½ cup 1 ½ cup fresh cranberries (7 ½ oz.)
- Grate one stick of butter into a bowl and place in the freezer until ready to use.
- Whisk together the milk and sour cream in a small bowl and place in fridge until ready to use.
- In a large bowl whisk together the flour through and including the mint.
- Add the frozen, grated butter to the flour mixture and toss with fingers. Slowly add the wet mixture to the dry mixture while stirring until just combined.
- Flour a work surface and hands. Knead the dough about eight times, until it forms a ragged ball. You’ll need to keep adding flour to prevent sticking, as the dough is quite sticky.
- Roll the dough into a 12 inch square. Fold it like a business letter by bringing the bottom 1/3 up and folding the top 1/3 down over the bottom. Next, grab the left side and fold inwards, folding the right side over the left to form a perfect 4 inch square. Place on a plate and put in the freezer for five minutes.
- Meanwhile, preheat the oven to 425°F.
- Melt the one tablespoon of butter in a small bowl in the microwave for about 10-20 seconds. Layer a baking sheet with a piece of parchment paper. Remove the dough from the freezer and roll into a 12 inch square again, keeping your work surface dusted in flour. Evenly scatter the berries among the square, pressing them into the dough gently.
- Now, tightly roll the dough away from you into a 12 inch long log. Gently flatten the top with the rolling pin, so it’s 4 inches high. Cut into four rectangles. Cut those in half diagonally. You should have eight scone triangles.
- Transfer the dough triangles to the parchment paper lined baking sheet ensuring enough space between them for expansion. If they happen to be a bit wonky, reshape them as necessary. Coat with melted butter, then sprinkle well with sugar.
- Bake at 425°F for about 20 minutes until the tops are just barely golden. Cool on a wire cooling rack for 10 minutes once done. Store in an airtight container.
Feel free to use almost any berry in place of the cranberries. Larger berries will need to be cut and if they’re frozen instead of fresh be sure not to thaw them. Try to work with the dough as little as possible and keep all ingredients chilled thoroughly the process. America’s Test Kitchen consulted.