Orange, Cranberry and Dark Chocolate Scones (or Bannock, for you Outlander fans) – v, gf

orange, cranberry, and dark chocolate scones

Is this an Easter post or an Outlander post or a scone post, you might ask?

It’s actually all of the above.

Fact is, I’m reclaiming guilty pleasures.

I saw we unabashedly own the pleasures in life that we enjoy, without adding the “guilty” qualifier. Simple pleasures are simples pleasures, and what brings us joy in life should be embraced wholeheartedly. My guilty pleasures include romance novels, Sean Paul music, and sometimes having peanut butter and banana for supper.

Also, watching the latest episode of Outlander.

Also…..freshly. baked. scones.

orange, cranberry, and dark chocolate scones

I’ve tried banana espresso scones with oat maple topping before, as well as apple cider scones, and now it’s time for orange, cranberry, and dark chocolate scones. These little gems are made with brown rice flour, coconut oil, and coconut milk, which makes them a not so guilty guilty pleasure. Gluten-free, vegan, naturally-sweetened, and tasty. What’s not to love?

So why the scone obsession?

Well, first of all, they’re so easy to make gluten-free. One might even say they are better when they’re gluten-free. And secondly, there are so many possible flavour combinations.

And thirdly, it’s the Easter weekend, and nothing says “brunch” and “love” quite like a freshly baked batch of scrumptious scones. I’ll be bringing these gems to brunch later today, methinks.

And fourthly and finally, there ain’t nothing better to eat on a Sunday morning when I’m catching up on the latest episode of Outlander.

I admit it: I’m an Outlander addict. I’ve always loved the books (or at least, the first four), and the Starz adaptation is just spectacular. Rich, detailed, beautiful costumes, breath-taking scenery, tremendous acting and emotion. What more can one ask for a period drama?

orange, cranberry, and dark chocolate scones

So I’m making scones for Outlander and for Easter. Or I guess I should say bannock, as they’re called in Scotland (though granted they certainly didn’t look quite like this).

So, let guilty pleasure Sunday begin! A fresh-baked vegan and gluten-free scone, a tall glass of almond milk, my cats sleeping nearby, Easter brunch coming up in a few hours, and Outlander on my laptop.

Keep the joys coming.

Orange, Cranberry and Dark Chocolate Scones

  • Author: Backyard Owl
  • Recipe Notes: vegan, gluten-free, soy-free, naturally-sweetened

Ingredients:

  • 2 cups brown rice flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup cold coconut oil
  • 1/4 cup maple syrup
  • 1 cup coconut milk (light or full-fat) + 1 extra tablespoon (reserved)
  • 1 teaspoon vanilla
  • 1/2 cup dark chocolate chips
  • 1/2 cup dried cranberries
  • 1 tablespoon orange zest (use an organic orange, if possible)
  • 1 tablespoon organic cane sugar

Instructions:

  1. Measure out coconut oil, scoop out of measuring cup, and place in the fridge to firm up.
  2. Sift together brown rice flour, baking powder, and salt in a large mixing bowl.
  3. Stir together maple syrup, coconut milk, orange zest, and vanilla in a medium size bowl. Chill in fridge until ready to use.
  4. Using a pastry cutter or two knives, cut cold coconut oil into flour mixture until the mixture resembles sand and there are many small pieces of coconut oil all coated with flour.
  5. Gently stir dark chocolate chips and dried cranberries to flour mix.
  6. Add coconut milk mix to flour mix, and gently combine you’ve formed a kind of ‘shaggy’ dough.
  7. Turn out onto a well-floured counter top and form into a large flat circle of dough.
  8. Slice into wedges and place on baking sheet – chill in fridge for at least 10 minutes, or as long as it takes for your oven to preheat.
  9. Preheat oven to 425F.
  10. Brush tops of scones with 1 tablespoon coconut milk and sprinkle with cane sugar.
  11. Bake for about 14-18 minutes or until tops are lightly brown.

Enjoy with family and friends, or, the latest episode of Outlander.

© Backyard Owl

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