Vegan Peanut Butter Cranberry Scones
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
- 1 3/4 cup Whole Wheat Pastry Flour
- 1 cup Bob’s Red Mill Rolled Oats
- 1 tsp non-Aluminum Baking Powder
- 1 tsp baking Soda
- 1 tsp Simply Organic Ground Cinnamon
- 1/2 tsp Sea Salt
- 1/2 cup Dried Cranberries
- 1/3 cup Lite Silken Tofu
- 1/3 cup Prune Puress
- 1/3 cup Orange Juice
- 1/3 cup Peanut Butter
- 1/2 cup Wholesome! Organic Sucanat
- 1 tsp Orange Blossom Water
- 1/4 cup Wholesome! Raw Cane Sugar
Instructions
- 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.