Whole wheat cranberry scones (Still Baking #8)

Still here! Still pregnant! Today is a small milestone in that I'm now officially a week away from my due date, whether you use the 14th or the 15th. It could be either-- my OB has been using the 14th, I've been giving people the 15th. Whichever you use, I'm a week or less out from it! Which means that in 3 weeks or less, I'll be out the other side.

Yesterday while we were up in Los Gatos, I got a vegan cranberry scone from a coffee shop to eat on the way home because I was starving. The Emperor asked for a bite and proceeded to eat all but 3 small bites of it, which he gave to me over the course of his dining session while telling me "look mommy, I'm sharing. I'm doing a good job of sharing." Yeah, you're doing a great job of sharing... my snack! Oh well. I enjoyed the couple of bites I had of it, and it ended up inspiring today's baked goodies: a batch of cranberry scones for breakfast for the next couple of days!



I wanted to try de-glutenizing these but I chickened out. There's a LOT of flour relative to the other ingredients and I just wasn't up to the challenge at 6:30 a.m., which is when the Emperor woke me up and we started baking these. Maybe next time! They were so yummy that I'd love to be able to make them for anyone on short notice...

This is the basic scone recipe from Vegan Brunch (formerly published in Vegan with a Vengeance, I think) with 1 1/2c dried cranberries mixed in. And whole wheat flour subbed in for the AP. And earth balance for the vegetable shortening because I'm out of shortening. And some lemon extract thrown in because I love lemon extract.

Tasty, not too sweet, and satisfying to everyone in this house. I think the Emperor ate FOUR of them over the course of the day. (I got 18 out of the recipe, though, so these are smaller than some.)

He was in kind of a nutty mood today. I saw this face a LOT: