Name: Scones Made With Coffee and Cranberries (Vegan)
Total time: 40 min
Ingredients: 1 capsule of Gourmesso's Sophia Vaniglia; 1 banana; 1/4 tsp of lime juice; 2 cups of whole wheat flour; 5 tsp of pure sugar; 1/2 tsp of flax seed meal; pinch of salt; 1/4 stick of chilled vegan butter; 1 tsp of baking soda; 1 tsp of apple cider vinegar; 2 Tbsp of soy almond milk; 1/2 cup of the pomegranate infused cranberries; 1 tsp of melted vegan butter ((optional, to baste the top of the scone dough)); 1/2 tsp of sugar cane (optional (, to sprinkle on the scones); 1/2 cup of confectioner's sugar ((powdered sugar)); 2 tsp of the brewed coffee; 5 tsp of soy almond milk

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Scones Made With Coffee and Cranberries

The main reason I love having this blog is because I get to make recipes that I would never have thought of making. These scones are a perfect example because I would never make them for myself or my family. We always opt for the store bought variety which is filled with sugary ingredients and never vegan.

“Why not make it myself?”, I thought one day after seeing the list of ingredients in the back of the store bought one. Is Thiamine Mononitrate vegan?

Coffee and scones go hand-in-hand. I always like to dip my scones in coffee because it just makes it taste delightful. So, it is only natural that I add it to my scones recipe. I didn’t just stop at that. The glaze also contains coffee and it is very easy to make. Coffee lovers everywhere are rejoicing right now!

To add a natural sweetness, I went with pomegranate-infused cranberries. They were so delicious in my navy bean salad because they didn’t add an overpowering sweetness. These cranberries are not my favorite way to sweeten any recipe.

Drinking coffee in my home is always a gourmet experience because we are all about experiencing the flavors rather than wanting to drink it for “waking up in the morning” purposes. We drink coffee on rare occasions and it is mostly to sample a unique flavor.

So, when Gourmesso said that they would send me sample capsules from their ambrosial line of gourmet coffee, I had a very eager bunch of family members patiently waiting by door to greet the mailman. When we opened the box, an aroma of Arabica and dark roast filled my home. We were instantly transported to the mountains of Peru, hills of Ethiopia and the jungles of Columbia.

The aroma was so heady and magnificent, we felt the need sample them immediately. We ended having an impromptu coffee tasting party with uninvited neighbors which turned into a delightful afternoon spent with good people and great coffee.

My first taste was the Sofia Vaniglia, an alternative nespresso pod flavor of Gourmesso and it turned out to be my favorite. It is a light flavored coffee and with just the right amount of vanilla essence which is what I want from my coffee. I paired it with some hazelnut coffee creamer and loooooved it.

For these scones, I thought it would be better to use it with whole wheat flour because it is denser than self rising. Also, it crumbles easily when consumed. To add a natural sweetness, I went with pomegranate infused dried cranberries. Coffee and cranberries worked so well with the scones. I am going to call them the perfect scones ever made!

These Gourmesso capsules are compatible with most Nespresso machines. Click here to see the list of all machines that these capsules will work with. If you already have a compatible machine, go get your coffee fix!

Vegan Scones with Coffee and Cranberries

1) Preheat the oven to 450 degrees and brew one capsule of the Sophia Vaniglia and set it aside to cool

2) Puree 1 banana and add 1/4 tsp of lime juice to the pureed banana

2) In a bowl, add 2 cups of whole wheat flour

3) Add the pureed banana to the flour

4) Add 5 tsp of pure sugar

5) Add 1/2 tsp of flax seed meal

6) Add a pinch of salt

7) Shred 1/4 stick of chilled vegan butter

8) Add 1 tsp of baking soda

8) Add 1 tsp of apple cider vinegar on top of the baking soda. You should see the apple cider bubble a little and that is good thing

9) Add 2 Tbsp of soy almond milk

10) Add 1/2 cup of the pomegranate

10) Add 1/4 cup of the brewed coffee. The pastry should be sticky but manageable

11) On a baking tray, roll the dough into a round shape. Keep it thick because you want that dome shape when done

12) Using a pastry brush, brush 1 tsp of melted vegan butter on top of the pastry.

13) Sprinkle 1/2 tsp of sugar cane on top of the pastry dough

14) Cut the dough into 8-12 pizza slice shaped pieces

15) Place in the oven and bake for 15 minutes or until the top starts to brown. I placed the tray in bottom rack of the oven

16) While the scones are baking in the oven, prepare the glaze

18) In a small bowl, sift 1/2 cup of confectioner’s sugar (powdered sugar)

17) Add 2 tsp of the brewed coffee to the sifted sugar

19) Add 5 tsp of soy almond milk and mix it well using a spoon

20) Remove the scones from the oven when done and set aside to cool

21) Drizzle with the glaze and separate the scones into individual pieces

Serve the scones with coffee. The scones will stay fresh for about 5 days