My biggest weakness is a scone from Starbucks or Barnes & Noble. I think this
was the last animal-based product I gave up. At times, I have been known to fall
off the wagon and find one in my hand.
2½ cups whole wheat pastry flour, plus more as needed
¼ cup Sucanat
1 tablespoon baking powder
½ teaspoon of sea salt
1¼ cups coconut milk, cold
¼ cup unsweetened applesauce
1 cup cranberries (fresh or dried)
2 teaspoons orange zest
2 tablespoons natural granulated sugar, for garnish (optional)
1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, combine the flour, Sucanat, baking powder, and salt.
Pour in the coconut milk and applesauce.
3. Gently mix until everything is combined, being careful not to overmix.
Overmixing can make your scones tough.
4. Gently fold in the cranberries and orange zest. You may need a bit more flour
if your dough is very wet. However, too much flour will make your scones dry.
5. Transfer the dough to a floured surface and shape into a disk about 10 inches
in diameter and about 1 inch thick. I use my hands to shape it.
6. Using a sharp knife, cut into 8 wedges like you would with a pizza.
7. Using a spatula, place the wedges onto the prepared baking sheet. Sprinkle the
scones with a small amount of the natural sugar.
8. Bake for 15–20 minutes, or until golden. Serve immediately for best results.