Cranberry Scones

Ingredients

• 0.5 Vanilla bean
• 50 g cold butter
• 4 tbsp Honey
• 1 organic lemon (zest)
• a pinch salt
• a pinch cinnamon
• 240 g spelt flour type 1050
• 1 packet baking powder
• 70 ml soy drink (soy milk) or oat drink or another plant-based drink + 1 tbsp plant drink for brushing
• 40 g cranberries (sweetened with juice)
• 30 g chopped almonds (2 tbsp)
• 15 g flaked almonds (1 tbsp)

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds with a knife. Mix butter with honey, vanilla seeds, lemon zest, salt, cinnamon, 225 g flour and baking powder. Gradually add plant drink and work into a smooth dough. Fold in cranberries and chopped almonds.

2. 2.

   Roll the dough on a floured surface to about 2.5 cm thickness. Cut out circles with a cookie cutter or a glass of about 7 cm diameter. Place dough rounds on a parchment-lined baking sheet, brush with a little plant drink and sprinkle with almond flakes. Bake the scones in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15 minutes until golden brown.