Orange Cranberry Coconut Vegan Scones

I love scones! Normally I make them with butter though, and cream/yogurt/kefir but one day I was out of butter, but scones HAD to be made. Seriously, they had to be haha. Anyways so these happened, and it's been a hit! Note to self, I have seriously got to take better pictures.

You'll need:
2 Cups flour (I use organic white unbleached)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 Cup Coconut Oil in solid form
zest of 1 good size orange, or 2 small ones.
The juice of those oranges, you will need 1/2 cup liquid, if I don't have enough orange juice add coconut rum to make it to 1/2 cup.
1/2 Cup cranberries (more or less to your preference, I never measure them just use a generous handful or so).

Preheat the oven to 400F degrees.

First mix all the dry ingredients, then zest the orange/s and mix it in.

Cut in the 1/2 cup of solid coconut oil, just like you would butter in a non-vegan recipe. 

Next stir in the cranberries, I like to separate mine out since they stick so badly, you can also just give them a rough chop. Then pour in the orange juice (with the coconut rum if you added it) and stir it together till well incorporated. Then I like to dump it onto a clean counter and lightly knead/fold/ push the dough together until it stays together, shape into a disc, no more than an inch thick. Slice that disc into 8 wedges. If you want small scones then separate the dough into 2 parts, shape into 2 discs and slice each one into 6 scones. I remembered the picture after I started transferring it to the cookie sheet, oops!

Bake for 20 minutes, check on them after 15 minutes if your oven is an overachiever. When they start to get nice golden brownish they are done! Wait for them to cool, a bit, or not, whatever works. And voila! Bon appetit :)

Pumpkin scones recipe!

Funny thing, I never used to like pumpkin until about a year or two ago. Now I'm pretty open to it, and it does make me feel like fall is here. Because living in California you'd never know it's fall, it's been in the high 80's most of the week. So we try to make it feel like fall, through the crazy heat and what not.
We've been all about the scones lately so I made up a recipe and have been tweaking it for abut a week, I've made a batch almost every day, and to be honest they have all been good!

Ingredients: (this makes 8 scones)
2 Cups flour (I use white unbleached organic, but I should try it with whole wheat, or at least half/half)
1/4 C. brown sugar
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon (add more if you like your cinnamon, I'm sure pumpkin pie spice would work fine too)
1/4 tsp. all spice
1/4 tsp. ground cloves
1/2 C. butter (1 stick)
1/2 C. pureed pumpkin
1/4 C. heavy cream
toasted pecans and dried cranberries to taste, I do about a 2 TBSP each, eye ball it.
Preheat the oven to 400 degree F.

Combine all the dry ingredients and mix them well. Take the stick of butter straight from the fridge cut it into 1/2 inch cubes and add it to the dry ingredients. Cut into the flour mixture with a pastry knife. It will look like course crumbs when you are done.

Measure out 1/2 cup of pumping puree, I do this in a glass measuring cup and add the cream on top of it then stir together.

Add the pumpkin and cream mixture to the flour & butter mixture, stir with a spoon or fork, I like to use 2 forks and toss it together. You want to handle this dough as little as possible, it's a pretty dry dough so that's not necessarily easy. Once you've got it somewhat incorporated (it will not come together at this point, it'll still resemble course crumbs, just larger ones) add the nuts and the cranberries. Toss a few more times to mix those in.

At this point I dump the dough on the counter to finish it. Try not to knead it, I sort of fold it and squash it together until it forms a mass. Then I shape it into a circle about 1" thick.

I forgot to take a picture of it cut. But cut all the way across the circle through the middle to split it into 2, then make a cross cut to split it into 4, then cut each quarter into halves and you end up with 8 wedges. Bake for approximately 20 minutes, if your oven is an over achiever perhaps check on them after 15 minutes. Mine is rather slow so it takes the full 20, they should start to brown on top. Naturally I forgot to take a picture of the finished product, and there is non left haha. I will make them again in a day or 2 I'm sure and will add a picture. Here they are going in though:

I've been debating whether or not I should make a glaze for them. I might test drive them with a glaze next time I make some. If someone tries them with a glaze I'd love to know what kind and how you like it. Bon Appetite!