This recipe is really straightforward and only uses natural banana sugars for sweetness and soybeans for creaminess. Despite the fact that none of us in my family are vegans, I came up with it this morning for breakfast, and it was warmly received.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 16 |
| Yield: | 16 scones |
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup brown sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ cup butter
- 1 cup dried cranberries
- 1 cup chopped pecans
- 1 teaspoon grated orange zest
- 1 cup eggnog
- 1 tablespoon coarse sparkling sugar, or as needed (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Mix flour, oats, brown sugar, baking powder, salt, and baking soda together in a large mixing bowl. Cut in butter until mixture looks crumbly. Mix in cranberries, pecans, and orange zest until evenly distributed. Stir in eggnog.
- Turn dough out on a well floured surface and cut into 2 pieces. Keep sprinkling on flour if needed. Form each piece into a disk and gently pat each disk into a round about 6 inches in diameter. Sprinkle each disk with coarse sparkling sugar. Cut each round into 8 wedges using a bench scraper or sharp knife. Cut straight down through the dough so you shear the edges; this helps the scones rise. Don’t separate the wedges.
- Transfer dough circles to the prepared baking sheet. Separate the wedges slightly; there should be about 1 inch between the wider edges.
- Bake in the preheated oven until scones are just beginning to brown, about 20 minutes. Serve warm.
- Substitute chocolate chips for the pecans if desired.
- You can reheat the scones for 10 minutes, lightly tented with foil, in an oven preheated to 350 degrees F (175 degrees C).
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 263 mg |
| Sugars | 13 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Will make again!
A great way to use leftover eggnog. I made this recipe twice exactly as presented and it worked perfectly. The scones were a big hit with the people I shared them with.