1 1/2 tsp. ENER-G Egg Replacer
2 Tbsp. water
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 tsp. baking powder
1/2 tsp. salt
1 1/2 Tbsp. orange zest (reserve 1/2 Tbsp. for glaze)
3/4 cup Earth Balance butter
1 cup dried cranberries - roughly chopped
1/4 cup fresh orange juice (plus 2 Tbsp.for glaze)
1/4 cup almond milk
2 to 3 Tbsp. almond milk for brushing the tops
Raw sugar to sprinkle on the tops
Preheat the oven to 425°. Lightly oil a cookie sheet or line with parchment paper.
In a small bowl stir the egg replacer and water together until the mixture is thick and creamy. Set aside.
In a large bowl whisk together the flour, sugar, baking powder, salt, and 1 tablespoon of the orange zest until well combined. Add the butter to the dry ingredients. Using two knives or a pastry blender cut the butter into the mixture until the mixture is coarse and crumbly. For a more flaky scone, leave some of the butter pieces as large as peas. Stir in the cranberries.
Add the orange juice, milk, and egg replacer. Using a wooden spoon, mix just until the dry ingredients are moistened, or almost moistened.
Form the dough into a ball and roll onto a lightly floured surface. Sprinkle a small amount of flour on the top of the dough and on your rolling pin to keep the dough from sticking. Press the dough down with your hands and then roll the dough out, using your hands to form the dough into a square or rectangle. The dough should be about 1/2”-3/4” thick.
Cut the dough into 8 -12 triangles and place on the cookie sheet. Lightly brush the tops with milk and sprinkle with raw sugar. Bake for 10 to 12 minutes, or until the scones are golden brown.
1/4 cup confectioners sugar
1/2 Tbsp. orange zest
2 Tbsp. freshly squeezed orange juice
1/2 tsp. vanilla
In a medium sized bowl combine sugar, zest, juice, and vanilla. Mix until smooth. Drizzle glaze over scones and serve warm. Cover any leftovers and enjoy within three days, or refrigerate, and enjoy for up to five days.