2 Cups of Self-Rising Flour
1 tbsp of Baking Powder
¼ tsp of Salt
1/8 cup of Sweetener, I always use Monkfruit
3 tbsp of 53% Veggie Oil Butter, still using Blue Bonnett, cut into small squares. Leave in the fridge until you’re ready to dice it up and add to your flour.
1 tbsp of fresh squeezed OJ, plus 1 1/2tsp for drizzle
¼ cup of milk, I use Almond, so you can use something comparable
1/4 cup of Unsweet Applesauce
Zest from ½ of orange
1 tsp of Vanilla Extract
1 Cup of Fresh Cranberries
Powdered Sugar, adds a sweet component to this tart scone.
I Can’t Believe It’s Not Butter Spray
Preheat oven to 400 degrees, line cookie sheet with parchment paper.
In a medium bowl, whisk egg, 1 tbsp of OJ, applesauce, vanilla extract, orange zest, milk.
In a different bowl, whisk together your flour, sweetener, baking soda & salt. Get your butter out of the fridge, dice it, add it to your flour, stir to coat.
Pour your egg milk mixture into the middle of the flour and using a wooden spoon mix until just combined, fold in your cranberries. On a floured surface, pat out dough into a circle, mine looked perfect at 10”, flour a sharp knife and make 8 equal slices. Place on cookie sheet and spray each with 2 sprays of I can’t believe it’s not butter.
Bake 20-25 minutes. Let cool
Mix 1 ½ tsp of OJ with 3 tbsp of Powdered Sugar and drizzle over scones.
Makes 8 scones.