These delicious vegan scones combine classic fall flavors for a breakfast time staple worthy of several cups of cappuccinos
In a small bowl whisk together the almond milk, ground flaxseed, vinegar and vanilla, let rest for 10 minutes allowing the flaxseed to thicken
In a work bowl of a food processor fitted with the metal blade add the flour, sugar, salt, cinnamon and baking powder. Pulse a few times until "sifted"
Add the cold vegan butter and mix well
Add the wet ingredients and pulse mix just until blended, don't overwork the dough
Dump the dough out onto a lightly floured surface and by hand mix in the apples, cranberries and walnuts and knead slightly to incorporate all the ingredients together. If dough is too wet, sprinkle a bit of flour on top so you can work the dough better.
Line a baking sheet with parchment paper. Divide the dough in half and shape into 2 balls, put both on top of the sheet pan side by side and flatten into 6 inch circles. Place in the refrigerator and let rest for 30 minutes.
Preheat oven to 425 degrees
Cut each circle of dough into 6 wedges and separate the wedges a bit so they don't touch. The dough will be moist so a great trick for cutting them easier is using a bit of flour on both sides of the blade of a straight edge knife to cut them.
For the topping mix together the turbinado sugar and cinnamon. Brush the top of each wedge with almond milk and sprinkle the sugar on top of each one
Place scones in the oven and bake for 25-30 minutes until golden brown. I took them out at 20 minutes, separated them with a dinner knife since some of them baked together a bit and put back in oven for 5 minutes more.
Makes 12 scones