Vegan Holiday Cranberry Orange Scones

2 cups flour
1 T baking powder
1/4 t sea salt
1/2 c coconut oil (you can use another type of oil but coconut oil will give more of a shortbread-like taste and texture)
5 T sugar
1/3 cup coconut milk (full fat, not lite)
4 T fresh squeezed orange juice
2 t fennel seeds, crushed
2 T honey
3 T orange zest (inner rind of one large navel orange)
1/3 cup dried cranberries
2 t fresh grated ginger
4 oz semi-sweet chocolate pieces
powdered sugar

mince cranberries
mince ginger
peel the orange and grate the inner rind (zest)
squeeze 4 T orange juice from the orange
add all of above into a bowel and set aside

crush the fennel seeds with the back of a heavy wooden or steel spoon or grind in small food processor or pepper grinder
add crushed fennel to coconut milk and bring to a simmer in saucepan, turn heat off
add sugar and 2 T honey to coconut milk and let dissolve while you are preparing dry ingredients

mix flour, baking powder and salt together
add the oil and cut into dry ingredients (as if you were making pie crust or biscuits)

add milk.sugar.honey solution to flour.oil mixture and mix until moist

mix in fruit and juice

spoon out heaping tablespoons onto lightly greased cookie sheet

bake in preheated 425 oven for 10-12 minutes

while scones are baking, add 1/3 of a 12 oz package semisweet chocolate chips into a 1-2 cup Pyrex bowl or measuring cup and melt over hot water

remove scones from oven when done and allow to cool for just a few minutes

spread the bottom with melted chocolate

allow chocolate to set but while cookies are still slightly warm roll in powdered sugar and enjoy!!


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