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
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.