savoury cranberry scones


1 1/2 tsp flax meal

2 Tbsp water

2 1/2 cup unbleached flour

1/3 cup sugar

4 tsp. baking powder

1/2 tsp. salt

3/4 cup Earth Balance

1 cup cranberries

1/2 cup non-dairy milk

Raw Spice Bar Anise Bread Pack

Zest of 1 lemon

Extra almond milk and flour as needed

sugar for sprinkling on top



Preheat the oven to 425° F. Lightly oil a sheet pan, dust with flour. 

Mix the flax meal with water and set aside to thicken.

In a large bowl, combine the flours, sugar, baking powder, and salt. Add the butter to the flour mixture and cut into small pieces using a fork or your hands. You want a coarse, crumbly mixture with pea-sized chunks of butter.

Stir in cranberries, lemon zest, and spices. 

Add the flax egg and non-dairy milk to the bowl and mix lightly until just combined. Over mixing will make for tough scones.

Gather the dough into a ball and place on a lightly floured surface. Pat the dough into a 1/2 inch thick circle and let it rest in the fridge for about 30 mins. 

Cut into 8 or 10 pieces. Place them about 1/2 inch apart on the baking sheet, brush the tops with non-dairy milk and sprinkle with sugar.

Bake until lightly golden brown on top, about 12-14 minutes. Cool on a rack or serve warm.