Cranberry Pumpkin Scones

Prep Time: 15 minutes / Cook Time: 20-25 Minutes / Total Time: about 1 hour

This is probably the best scone recipe I’ve ever come across – It’s from King Arthur Flour and here’s the original link:

https://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe

I went ahead and veganized it and instead of the crystallized ginger, I used 1 ½ dried cranberries.

Here are the veganized adjustments:

Swap the ½ cup butter with Earth Balance Sticks or similar plant-based brand.

Replace the 2 eggs with Flax eggs. For the flax eggs: Mix 2 Tbsp of ground flax seed with 6 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe as instructed.

Lastly, I topped my scones with Demerara Cane Sugar Crystals – it’s sturdy, won’t melt as easily as brown sugar, but still has those nice molasses hints in its flavor. I eliminated the milk wash altogether; the dough was tacky enough for the sugar to adhere without it.

Enjoy!

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