Vegan Peanut Butter Cranberry Scones
Servings
Prep time
20
minutesCooking time
30
minutesCalorieskcal
Total time
52
minutesEnjoy 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.
