When the air gets cool and the cranberries are fresh – we bake Cranberry Rosemary Scones! They’re simply the perfect mix of sweet, tart and herbal flavors.
- 2 flax eggs (made using 2 tablespoons of ground flax seeds mixed with 6 tablespoons of water)
- 1 3/4 cup unbleached all-purpose flour or 1:1 gluten-free baking flour + more for dusting (see notes)
- 1/2 cup organic cane sugar
- 2 tablespoons fresh rosemary, roughly chopped
- 1 tablespoon baking powder
- 1 teaspoon orange zest (optional)
- A pinch of salt
- 1 stick (4oz / 113 grams) cold dairy-free butter, chopped
- 1–2 tablespoons almond milk (or plant milk of choice)
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- Preheat the oven to 400F/205C and line a baking tray with a silicon baking mat or parchment paper.
- Prepare flax eggs by mixing together 2 tablespoons of ground flax seeds with 6 tablespoons of water. Allow to thicken for five minutes.
- Place flour, sugar, fresh rosemary, baking powder, orange zest and salt into a large bowl, stir to combine.
- Add cold dairy-free butter and work into the flour mixture using your fingers until the mixture resembles bread crumbs. Add flax eggs, almond milk and vanilla extract, stir to combine.
- Fold in fresh cranberries then turn dough out onto a flour dusted surface. Bring dough together into a circle shape, about 1 inch / 2.5cms thick (if the dough is sticky, dust with a little flour). Using a round cookie cutter (see notes), cut 6 rounds out of the dough and transfer to the prepared baking tray. Bring together remaining dough pieces and form another scone (this may turn out to be an odd size or shape scone that the baker gets to eat!!), transfer this scone to the baking tray also.
- Bake the Cranberry Rosemary Scones for 15 to 20 minutes or until a skewer inserted into the scones comes out clean.
Enjoy your scones warm straight from the oven (allow to cool for 10 minutes before eating!), or with a little dairy-free butter or jam.
- Please note: If using a 1-for-1 gluten-free flour such as Bob’s Red Mill 1:1 gluten-free flour, the texture of the scones will be a little more dense then when all-purpose wheat flour is used.
- If don’t have a round cookie cutter, use the rim of a drinking glass to cut your scone dough! Simply turn the glass upside down and use the tumbler to cut the scone dough to shape (that’s what we do!).
- Prep Time: 25 minutes (includes 10 minutes chilling in the fridge)
- Cook Time: 15 to 20 minutes
Keywords: cranberry scones, rosemary scones, scone recipe