Vegan Peanut Butter Cranberry Scones

Vegan Peanut Butter Cranberry Scones

Servings
Prep time

20

minutes
Cooking time

30

minutes
Calorieskcal
Total time

52

minutes

Enjoy a delicious and guilt-free treat with Wholesome!‘s Vegan Peanut Butter Cranberry Scones. These fluffy and flavorful scones are made with plant-based ingredients and are packed with the tangy sweetness of cranberries and the rich nuttiness of peanut butter. Perfect for a vegan-friendly breakfast or snack.

Ingredients

  • Whole Wheat Pastry Flour

  • Bob’s Red Mill Rolled Oats

  • non-Aluminum Baking Powder

  • baking Soda

  • Simply Organic Ground Cinnamon

  • Sea Salt

  • Dried Cranberries

  • Lite Silken Tofu

  • Prune Puress

  • Orange Juice

  • Peanut Butter

  • Wholesome! Organic Sucanat

  • Orange Blossom Water

  • Wholesome! Raw Cane Sugar

Directions

  • Preheat the oven to 375°F. Spray baking 8 or 9 inch round pan with olive oil cooking spray.
  • In a large mixing bowl, combine the flour, oats, baking soda, cinnamon and salt. Stir in dried cranberries and set aside.
  • Spoon tofu into glass measuring cup and mash with a fork to 1/3 cup.
  • To make the prune puree, place 2 cups of pitted prunes, 3/4 cup water and 4 tsp of vanilla extract in a food processor or blender. Blend until smooth.
  • Place mashed tofu, prune puree, orange juice, peanut butter, Sucanat and Orange Blossom Water. Blend until smooth.
  • Make a well in the dry ingredients and pour the liquid ingredients into the bowl. Mix thoroughly and turn the dough onto a floured board, sprinkle with a small amount of additional flour and knead the dough for a few minutes, until formed into a smooth ball.
  • Pat the dough into the pan to about an inch and a half thick and top with Fair Trade raw cane sugar. Press the sugar into the dough and score with a sharp knife about 1/8 inch deep delineating 16 scones.
  • Bake 25 to 30 minutes. Serve warm.

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