← All recipes

🍽️ Juicy Cranberry Scones with Almond Glaze

289 kcal · 30 min · 4 servings

Ingredients

• 0.5 vanilla pod
• 50 g butter (cold)
• 4 tbsp honey
• 1 organic lemon (zest)
• 1 pinch salt
• 1 pinch cinnamon
• 240 g spelt flour Type 1050
• 1 packet baking powder
• 70 ml soy drink (soy milk) (or oat drink or another plant-based drink + 1 tbsp plant-based drink for brushing)
• 40 g cranberries (sweetened with juice)
• 30 g chopped almond kernels (2 tbsp)
• 15 g sliced almond kernels (1 tbsp)

Instructions

1. 1. Cut the vanilla pod in half lengthwise.
2. 2. Scrape out the tiny seeds from the pod and add them to a large bowl.
3. 3. Add the butter, honey, lemon zest, salt, and cinnamon to the bowl.
4. 4. Add 225 grams of flour and the baking powder.
5. 5. Roughly mix all ingredients together with your hands or a spoon.
6. 6. Gradually pour in the plant-based drink.
7. 7. Knead the mixture into a soft, pliable dough.
8. 8. Gently fold in the cranberries and the chopped almonds.
9. 9. Lightly dust a work surface with flour.
10. 10. Roll out the dough on the surface to a thickness of about 2.5 centimeters.
11. 11. Cut out circles using a round cookie cutter or glass (about 7 centimeters in diameter).
12. 12. Place the dough circles on a baking sheet lined with baking paper.
13. 13. Brush the scones lightly with a little plant-based drink.
14. 14. Sprinkle sliced almonds evenly over the top.
15. 15. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius; gas: setting 3).
16. 16. Bake the scones for 15 minutes until golden brown.

Nutrition per serving

• kcal: 289
• Protein: 7 g · Fett/Fat: 12 g · Carbs: 39 g