Raise The Brunch Bar With A DIY Treat From One Of D.C.’s Best Bakeries

Savoring a yummy morning treat with our coffee is a weekend ritual, but we just can’t imagine scarfing down French toast or doughnuts anytime soon. Ever since we OD'd on Valentine’s Day chocolate (and candy hearts, and cookies, and cupcakes), our bodies have been craving something totally pure and healthy, instead of our normal indulgences. But since we don't think wholesome should have to equate to dry and cardboard-flavored, we consulted our friends at top-notch vegan bakery Sticky Fingers for a comforting seasonal breakfast option that would give us a natural high — not a sugar headache.
These Orange Cranberry Scones are filling, packed with tangy flavor, and easy to whip up even if you’re clueless in the kitchen. Since the recipe yields enough for a group, invite the gals over for a V-Day detox brunch. Or you could just cuddle up with your sweetie, a plate of scones, and a steaming mug of tea — up to you. All we know is this: We’re so inspired by the healthy aspect, we might even swap out our cup of joe for spa-worthy water with cucumber slices... maybe.

Orange Cranberry Scones

Yield: 8 scones

1/2 cup (4 ounces) non-hydrogenated vegan margarine (Recommended: Earth Balance)
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon orange oil (or more to taste)
2 teaspoons orange zest
1/3 cup soy milk
3/4 cup all-purpose flour
1 1/3 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dried cranberries

Preheat the oven to 350° F and line a baking sheet with parchment paper. In the bowl of a stand mixer, use the paddle attachment to cream the margarine, sugar, vanilla, orange oil, and zest until fluffy, about 2 to 3 minutes. With the mixer running on low, slowly add the soy milk. In a separate bowl, whisk together the flours, baking powder, salt, and cranberries. Add the dry ingredients to the wet and mix until just combined. Scoop the batter onto the parchment using an ice cream scoop or a large spoon. Sprinkle the tops of the scones with sugar (optional), and bake for 15 minutes.

Photo: Courtesy of Sticky Fingers/Melissa Nyman

Photo: Courtesy of Sticky Fingers/Melissa Nyman

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