Breakfast: Cranberry-Walnut Scones with Lemon Zest
Gluten Free, Vegan
This recipe features goodies that will nourish and strengthen your body inside and out! Cranberries are a superfood with vitamin C, fiber, and antioxidants that help flush the body of toxins. Lemons are known to boost the immune system, boost iron absorption, and prevent asthma. They also help maintain a healthy complexion. Walnuts benefit heart and brain health and are full of healthy fats and antioxidants. These scones can be made Gluten free or with wheat flour. Enjoy!
Cranberries, dried sweetened 1 cup
Lemon peel 1 tbsp
Lemon juice, fresh 1 tbsp
Gluten free all purpose flour 3 cups
Xantham gum 1 1/2 tbsp
Baking powder 1 tbsp
Salt 1 tsp
Walnuts 1/2 cup
Vegan buttery spread 3/4 cup
Almond Milk 1/2 - 3/4 cup
Honey 1/2 cup
Yield: Makes 12
Total Time: 30 minutes
Prep: preheat oven to 375 F. Line baking sheet with parchment paper.
Whisk flour, baking powder, lemon peel, and salt in large bowl.
Add chilled buttery spread. I like Earth Balance with olive oil.
Using fingers, mix together until coarse meal forms.
Mix in cranberries and chopped walnuts (cut in coarse pieces)
Add 1/2 cup almond milk, honey and 1 tablespoon lemon juice.
Toss with fork until dough comes together. Add in more almond milk as needed.
Gather dough into ball; divide in half. Don't worry if it feels sticky from the honey, that's normal.
Press out each half on floured surface to 6 inch diameter (1 inch high) round. Place parchment paper on bottom and top of dough so it's easier to roll out and doesn't get stuck to surface/hands. Cut each round into 6 wedges.
If you don't want to make the full batch at once save the second 1/2 of dough in the fridge for later. :)
Place each wedge on baking sheet. bake until golden, about 17 minutes. Enjoy warm or at room temperature.