My family has a long tradition of enjoying large breakfasts and brunches from time to time. They are not always tremendous, but coming together on a Sunday morning, having coffee and tea, eating bread rolls with different sorts of jam and cheese and fruits, is a thing I really look forward to when I return home.
This time, it’s the Christmas break and the brunch is definitively going to be very Christmas-ish. Next to Christmas cookies and Christmas stolen, there will be Christmas Scones as well. Remember that I really love scones…?!
For these scones with oranges and pomegranate I did use my usual scones recipe, but I adapted it to make it vegan in order to avoid any dairy products (remember, I’m lactose-intolerant). So here’s the basic again.
For 10-12 scones you’ll need
60g vegetable spread
150ml soy milk (or rice milk, almond milk, spelt milk….. the possibilities are endless)
a dash of salt
1 tsp baking powder
For the Christmas version you need to add
pulp of 1 orange
seeds of ½ pomegranate
Mix all the ingredients in a large bowl. Blend well with the dough hooks of your hand mixer. Then use your hands and knead the dough until it gets really smooth.
Form little balls (between a ping-pong and a tennis ball in size) and place them on a baking tray that you have lined with baking paper. Put in the oven and bake at 180°C for 20 minutes.
Enjoy these yummy scones for your Christmas breakfast!