Vegan Cranberry Chutney Scones
Scones! Mmmmmm, that word… Can’t you just picture yourself sitting in a big cozy armchair, fire crackling, gray skies looming outside, wearing comfy leggings and thick socks, wrapped in a tartan blanket and eating one of these warm flaky cranberry chutney scones? I mean, come on! Knowing that they are vegan and maybe even a little bit good for you…that’s just the icing on the cake (or scone, as it were).
The recipe for these scones has two main inspirations. The basic scone recipe was adapted from Ina Garten’s Raisin Scones .The cranberry chutney was made for Thanksgiving from my first ever cookbook The New Basics Cookbook by Rosso and Lukins. I always seem to have a little leftover cranberry chutney and, craving scones, I thought, why not put the two together? A match made in heaven, I tells ya!
Pretty much all of the scone work was done in the good old reliable stand mixer. I threw the flour, sugar, baking powder, and salt in first. Vegan butter was then added and I ran mixer on low until butter was relatively pea-sized as shown.
I love you Kitchenaid mixer!
Next, while mixer still running on low, I added soy milk in a slow stream until a lovely dough is formed. I literally dumped the leftover chutney on the dough and
cool chutney drop action shot
folded it carefully with a rubber spatula.
a little gently nudging spreads out the cranberry love
Now the fun part. After liberally sprinkling the counter with flour (you can use a cutting board if you prefer), I dumped the dough on the counter and gently kneaded it 5 or 6 times. You want to try to preserve the integrity of the cranberries while incorporating them throughout.
sprinkle flour on surface as well as on top of dough if it’s too sticky
Sprinkle with additional flour if you find the dough is sticky, then roll with a rolling pin to about 3/4 inch thickness. I used a small juice glass to cut out the scones, and placed them all on a baking sheet, evenly spaced. A quick brush with aquafaba and a sprinkle of sugar and these babies are ready for the oven. This picture below shows the process, starting clockwise from 11 o’clock:
visual instruction wreath 😉
Bake for 20 minutes or so and these golden vegan cranberry chutney scones are ready to be devoured!
- 2 cups all purpose organic flour
- 3 tablespoons organic cane sugar divided
- 1 tablespoon baking powder
- 1 tsp sea salt
- 1 1/2 sticks cold Earth Balance Buttery Sticks 3/8 pound
- 7 tablespoons aquafaba divided (leave 1 tbsp for brushing)
- 1/2 cup Westsoy Plain Soymilk
- 1/2 leftover cranberry chutney See Sound Bites
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Preheat oven to 400F.
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Prepare baking sheet by covering with parchment paper.
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Add flour, 2 tbsp of the sugar, baking powder and salt to bowl of mixer.
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Mix for 30 seconds on low until combined.
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Dice Earth Balance and add to mixer.
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Mix on low until butter is pea-sized.
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While mixer is running, slowly add soy milk until dough is formed.
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Remove bowl from mixer.
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Add cranberry chutney.
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Mix gently with spatula until incorporated.
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Remove dough to floured surface and knead 5-6 times, adding flour as necessary if dough is too sticky.
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Flour a 2' cookie cutter (I used a juice glass) and cut out scones.
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Space evenly on baking sheet ( I made 10).
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With pastry brush, lightly brush tops with remaining tablespoon of aquafaba.
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Sprinkle tops with remaining tablespoon of sugar.
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Bake for about 22-24 minutes until golden.
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Cool on baking rack and enjoy.
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When fully cooled, these can be stored in airtight container and frozen for up to 3 months.
Cranberry chutney is crazy-easy to make. As posted, I used the recipe in The Silver Palate New Basics cookbook. In a nutshell, a bag of cranberries, one cup of cranberry juice, one cup of maple syrup and the zest of one orange are heated in a heavy saucepan to boiling, then simmered on medium heat for about 10 minutes (till cranberries start popping open. Stir in a cup of walnut halves, let cool and you have some amazing chutney!
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