Everybody seems to be baking with all their extra time on their hands these days. I’ve seen lots of photos of dough rising and freshly baked sourdough. Inspired by all the amateur home bakers out there, I got the urge to bake something sweet and special too.

This scone recipe is basically the same as my orange chocolate scone recipe, but this time I used some dried cranberries and fresh lemon juice + zest for a new flavor combination. Honestly, you could switch  them out for any flavors you are craving, like cinnamon walnut, chocolate chip, lemon blueberry, cinnamon raisin, orange cranberry, or whatever your heart desires!

I really recommend trying the tart + sweet combo of lemon and cranberry. The texture of the scones is fluffy, a perfect amount of crumbly, and not too sweet, perfect for spreading with lots of vegan butter and jam. Enjoy!

Ingredients
2 heaping cups flour
1/3 cup sugar, plus more for sprinkling
1/2 tsp salt
1 Tbsp baking powder
1/4 cup cold vegan butter, cubed
1/3 cup unsweetened almond milk, plus more
2 Tbsp freshly squeezed lemon juice (about 1 lemon)
zest of one lemon
1/2 cup re-hydrated dried cranberries (soaked in warm water for 10 minutes)

Instructions
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. In a large mixing bowl, whisk or sift together flour, sugar, salt, and baking powder. Add butter and use your hands to incorporate until the mixture is crumbly. Add almond milk, lemon juice and zest and mix with a wooden spoon and then your hands to form a dough. Add a splash more almond milk as necessary. Do not over mix. Fold in cranberries and form the dough into a circular mound, about seven inches in diameter. Dust the top and the bottom of the mound with flour. Then, using a sharp knife, slice the mound into pie shaped slices, like a pizza (it should make either 6 or 8 slices). Place the slices onto the prepared baking sheet, and then brush each one with almond milk and a generous sprinkling of sugar. Bake for 15 minutes or until lightly golden brown. Let cool completely and garnish with more lemon zest if desired. Serve with vegan butter and your choice of jam!

Makes 6-8 scones