Eggless Cornmeal Cranberries Scones

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 2 cups - All-purpose flour
  • 1 cup - Cornmeal
  • 3 tbsp - Vegetable shortening
  • 1 cup - Sugar
  • 3 tsp egg replacer powder + 4tbsp warm water
  • 1/4 cup - Cranberries
  • 1 tsp - Baking powder
  • 1/2 tsp - Baking soda
  • 2 tbsp - Canola Oil
  • 2 tsp - Milk

How to Make Eggless Cornmeal Cranberries Scones

  • Beat the vegetable shortening, canola oil and sugar together until soft and fluffy.
  • Make a paste with the egg replacer powder and warm water.
  • Mix together the all-purpose flour, cornmeal, baking soda and baking powder.
  • Add the flour to the sugar mixture and also the egg replacer powder paste and the cranberries too.
  • Knead them into a soft dough.
  • Sprinkle water if needed to knead the dough.
  • Pre-heat the oven at 350 degree F.
  • Take a baking tray and place a baking sheet.
  • Sprinkle all-purpose flour.
  • Now, place the dough and roll with a rolling pin.
  • Brush the dough with milk and cut the dough into triangles.
  • Bake them for 20-25 minutes until they turn brown.
  • Recipe courtesy: Priya Easy N Tasty Recipes