Fresh Cranberry Scones - Vegan

• 1 package fresh cranberries, 6 - 12oz
• 1/3 cup brown sugar, not packed
• 2 1/4 cups AP flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• zest 2 organic oranges
• 1/4 cup chopped candied ginger
• 10 tablespoons chilled coconut oil, cut into pieces
• 1/3 cup nut based milk

1. preheat oven 350u0b0F and line baking sheet with parchment paper.
2. in food processor, pulse the cranberries with the brown sugar and orange zest. go for chunky. put in large mixing bowl, set aside.
3. in food processor, pulse the AP flower, baking powder and salt. add in the coconut oil and pulse until pea-sized crumbles appear.
4. mix the flour mixture with the cranberries in the mixing bowl. add the milk and stir until it just comes together.
5. dust counter with a bit of flour, dump dough onto it. form a disk/thick circle. cut into quarters, and within those quarters cut 3 wedges.
6. carefully transfer wedges on prepared baking sheet and bake for 40-45 minutes, rotating the baking sheet half way through.
7. the edges and bottom will darken a smidge, but the interior will be tender and crumbly.
8. serve warm, as is, or drizzled with icing (you can make a quick icing slurry of 2 tsp the milk used + enough powdered sugar to get a thickened but drizzly consistency, anywhere from 10-15 TBL)

fresh cranberries, brown sugar, flour, baking powder, salt, oranges, candied ginger, coconut oil, milk

Taken from food52.com/recipes/40236-fresh-cranberry-scones-vegan (may not work)