baking, savoury, snacks

SAGE AND ONION THUMBPRINT SCONES WITH CRANBERRY SAUCE (vegan)

img_4565

Ingredients

For the scones:
300g plain flour
1 teaspoon baking powder
Pinch of salt
1.5 tablespoons dried sage
1.5 tablespoons onion powder
150g vegan butter (melted)
3 tablespoons aquafaba*

For the cranberry sauce:
150g frozen cranberries
60g sugar
2 tablespoons water

*Aquafaba is the liquid from a can of chickpeas.

img_4559

Makes: 20 mini scones

Method

1. Stir together the flour, baking powder, salt, sage and onion in a large bowl. Add in the melted butter and aquafaba and mix to combine until it forms a dough. Wrap the dough in clingfilm and leave in the fridge while you make the cranberry sauce.

2. To make the cranberry sauce, add the cranberries, sugar and water to a small saucepan. Mix to combine and leave to simmer over a low-medium heat for around 15 minutes.

3. Form the dough into small balls and place on lined baking trays. Press a thumbprint into the centre of each one and place a teaspoon of cranberry sauce into the thumbprint.

4. Bake for 15-20 minutes on 175 degrees celcius.

5 Comments on “SAGE AND ONION THUMBPRINT SCONES WITH CRANBERRY SAUCE (vegan)

Comments are closed.