While growing up, Christmas was usually the same every year. Our whole family was together and we’d spend the morning opening stockings and gifts, playing with our new toys, relaxing and eating good food. Then in the afternoons, our good family friends would come over to have Christmas dinner with us and to do puzzles, eat dessert and exchange white elephant gifts.
Since college and especially since getting married, Christmas seems to look different every year. Our first Christmas after marriage was spent with just the two of us in Florida and I remember we went on a sweaty trail run. The year after that was spent in Destin, Florida, because that just so happened to be a good meeting place for all of Brett’s family. For the past two years, Christmas has been celebrated in China and it’s often hard to get into the Christmas spirit when barely anyone else around you celebrates Christmas or even knows the reason we celebrate.
This year will be different as well. Brett and I will celebrate with Brett’s parents in Nashville, Tennessee and the day will be pretty chill. We’ll eat cinnamon rolls in the morning, exchange a few gifts and who knows what else. But it’s honestly exactly what I need in this season of life as we await our baby girls arrival, so I’m thankful for that!
I feel like next year will be the start of Brett and I starting our own holiday traditions. We’ll have an almost 1 year old and will be stationary in China. I’m so excited to start some holiday traditions that our family can do every year and to instill in our girl from an early age the reason we celebrate Christmas: it’s the day God became man!
I have so much to be thankful for this Christmas. I feel incredibly grateful for the experiences Brett and I have been able to have together while living in China. I’m so thankful for family and friends and that we get to spend quality time with them during the 6 months we’re in America. I’m thankful for the life inside of me and am waiting with anticipation to meet her. I’m thankful for health and rest. I could go on and on and on. God has been good to me!
But today I want to share with you the recipe for these Vegan Fresh Cranberry Scones with Almond glaze. Food is such a central focus of the holidays, so if you don’t already have plans for Christmas morning, these Vegan Fresh Cranberry Scones would be the perfect sweet treat to kick off the day. The fresh cranberries add the perfect touch of tartness which balances out the sweet, almond glaze.
Let me know if you guys give these scones a try! I’d love to know your thoughts in the comments below. Also, take a picture and tag #theconscientiouseater on Instagram so I can see your creation!
- 1 cup fresh cranberries
- ¼ cup sugar
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- ¾ cup cup non-dairy milk
- 1 teaspoon vinegar
- 3 cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons vegan butter
- 1 teaspoon vanilla
- ALMOND GLAZE:
- 1 cup powdered sugar
- ½ teaspoon almond extract (optional)
- 1 tablespoon + 1-3 teaspoons non-dairy milk
- Preheat your oven to 400 degrees and line a baking tray with parchment paper or a silicone baking mat. Set aside.
- Wash the cranberries, picking over and removing any shriveled berries. Coarsely chop the cranberries and place them in a bowl with ¼ cup of sugar. Stir the two together so that the cranberries are all coated in sugar. Set aside.
- Prepare your flax egg by whisking together 1 tablespoon ground flaxseed and 3 tablespoons water. Set aside to thicken.
- Next create "buttermilk" by placing 1 teaspoon of vinegar into a ¾ cup measurer and then filling the measuring cup the rest of the way with the non-dairy milk. Set this mixture aside to allow the milk to turn into buttermilk.
- In a large bowl, combine the flour, 3 tablespoons sugar, baking powder and salt.
- Next add in the vegan butter and use a fork to "cut" the butter into the flour mixture. Mash the butter with the back of the fork until the butter is evenly distributed in the flour and only pea-sized clumps or smaller remain.
- Mix together the “buttermilk”, flax egg and vanilla. Add the milk mixture and sugar coated cranberries, along with any juice in the cranberry bowl, to the dough. Stir everything together until a dough forms, adding in a teaspoon of non-dairy milk if the dough is too dry.
- Lightly knead the dough a few times until all the dough can gather into a ball. Lightly dust your prepared baking sheet with flour and place the dough on the baking tray. Pat it down into one 10-inch circle, about 1 inch thick.
- Cut the circle into 8 wedges and separate the wedges slightly on the baking tray.
- Bake the scones for 15-22 minutes or until cooked through and slightly golden on top.
- When scones are done, remove them from the oven and allow them to cool.
- While cooling, prepare the almond sugar glaze.
- To make the glaze, place 1 cup of powdered sugar into a bowl and add in ½ teaspoon almond extract and 1 tablespoon of non-dairy milk. Add more non-dairy milk 1 teaspoon at a time until a thick, but spreadable glaze forms. Be careful not to add too much milk or the glaze will be too runny.
- Once the scones have cooled, pour the glaze over the top of each scone and garnish with slivered almonds if desired.