Cosmopolitan Scones

If you read my recipe for Rum and Plum Scones, you know that I love scones  Especially drop scones.

But I also have a soft spot in my heart for Cosmos.

Let's be serious: in college, when we went out, we drank 50 cent drinks at the bar.  We used to go to THE MATRIX (a dance club that had themed rooms - our favorite was the 80's Room) and drink cranberry vodkas like it was our job.  Because it was.  My friend Anne coined the phrase "Cran and Courage" to describe our drink of choice.  For obvious reasons.

Ah, to be young.

When we were feeling fancy (and had money), we would go to the more posh side of town and order martinis, specifically Cosmopolitans.  We didn't know a lot about drinks, but they drank those on Sex In The City, right?  So we did too.  To add a nice spin on the drink, we would spruce it up by ordering it with orange-flavored vodka.

scoop of scone.jpg

This scone is inspired by our escapades, and by Cran and Courage.

Ingredients:
1 3/4 c. organic whole wheat pastry flour, like Bob's Red Mill
3 T. coconut sugar
2 1/2 T. baking powder, aluminum-free
1/2 tsp. sea salt
1/2 tsp. allspice
1/2 tsp. cardamom
5 T. organic non-hydrogenated shortening, like Spectrum
1/2 c. dried cranberries, soaked in orange-infused vodka (learn more about infusing your own vodka!)
zest from one orange
juice from one orange
1/3 c. almond milk, or other non-dairy milk
1 T. flaxseed, ground
4 T. orange-infused vodka

Vegan sanding sugar and dried orange peel, for topping

Directions:
Preheat the oven to 425°. Line a cookie sheet with a Silpat or parchment paper.  

Mix the flaxseed and tablespoons of vodka in a small cup. Let it rest for 10 minutes so it becomes thicker.

In a food processor, combine the flour, sugar, baking powder, sea salt, allspice, cardamom, nutmeg, and shortening.  Process the ingredients until the dough resembles a meal.  Add the liquid ingredients and the zest and pulse a few times.  Add the flax mixture and pulse thoroughly. The dough should look like a thick batter.  Stir in the cranberries (drain first).

processed scone.jpg

Using a cookie scoop, take a heaping scoop of batter and dip it in the sugar/peel mix.  Release the scoop on the prepared cookie sheet and repeat until all the dough is used.  

scone scoops.jpg

Bake them for 15 minutes.  Insert a toothpick to be sure that it comes out clean.

Enjoy this walk down memory lane; trade in those nights when you needed Cran and Courage for mornings when you want a Cosmo Scone ;-)

Cheers!
-Aileen