Description
These fall-inspired, vegan scones with orange zest, caramelised hazelnuts and dried cranberries are great for breakfast and taste particularly good with homemade vegan orange curd.
Ingredients
Scale
Scones
- 1/2 cup hazelnuts ((70 g))
- 1/4 cup dried cranberries ((30 g))
- 1 tbsp rice or maple syrup
- 2 cups spelt flour ((330 g))
- 1/4 cup cane sugar ((50 g))
- 1 tsp cinnamon
- 1/2 tbsp baking powder
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 3/4 cup vegan sour cream
- Zest of 1 orange
- 3–5 tbsp orange juice
Orange Curd
- 1 orange, juiced (1/2 cup)
- 3–4 tbsp rice or maple syrup
- 2 tbsp natural cashew butter
Instructions
- Preheat the oven to 350 °F (180°).
- Coarsely chop the hazelnuts and cranberries. Put the chopped hazelnuts in a hot pan and dry roast (approx. 1-2 minutes). Add 1 tbsp rice or maple syrup and stir. Remove from heat and let the nuts cool on some baking paper.
- Mix flour, sugar, cinnamon and packing powder in a large bowl. Add the vegan sour cream, vanilla extract and orange zest and work in with a fork. Then knead with your hands and add the 3-5 tablespoons of orange juice one by one until the dough comes together.
- Finally, add the caramelized hazelnuts and chopped cranberries and fold in using your hands.
- Place the dough on a baking tray lined with baking paper and form a circle of approx. 18-20 cm. Then cut into 6 equal pieces. Pull the individual pieces apart, brush with a bit of orange juice (optional) and bake for 20 minutes until golden brown. Best served warm with the orange cream.
For the Orange Curd
- In the meantime, place 1/2 cupl freshly squeezed orange juice with the remaining ingredients for the cream in a small pot, bring to the boil and allow to thicken at low temperature for 2-3 minutes while stirring constantly.
- Prep Time: 15 minutes
- Category: breakfast, snack