These Vegan Cranberry Orange Scones are lightened up but packed with flavor! Whole wheat white flour, coconut sugar and coconut oil make for a healthier, dairy-free breakfast treat.
Let’s start off this week with some scrumptious vegan scones shall we?
That’s right, these are VEGAN. Which means no butter or eggs in these gorgeous little treats. And they don’t even have an “egg replacer” (i.e. flax egg) so they’re super simple and the dough comes together in just minutes!
I actually started with my original dairy-free scone recipe and made some adjustments from there. I had a feeling I could make these scones vegan by just replacing the egg with a little more coconut milk, and I was RIGHT. The texture is ever-so-slightly different in comparison to the original recipe, but you’d never actually guess these were vegan scones.
I am seriously loving using cranberries in baked goods lately. Ever since my Cranberry Orange Bundt Cake I’d been dreaming up these scones. And then my Pal bought me this cute little scone pan* for my birthday, so OBVIOUSLY I had to test it out.
If you don’t have a scone pan, DON’T FRET. You can still follow the instructions in my original recipe with step-by-step photos here. The process for mixing the ingredients is the same, you’ll just shape your dough into a circle at the end, slice and bake. Easy change, promise.
Of course we can’t forget about the topping for these. Cranberry orange scones NEED a sweet orange glaze. It’s basically an unwritten rule.
- 2 cups whole wheat white flour*
- ¼ cup coconut sugar (or dry sweetener of choice)
- zest of medium orange
- 2½ tsp baking powder
- ½ tsp salt
- ½ cup coconut oil, frozen & grated*
- 1 cup canned lite coconut milk* (full-fat also works)
- 1 tsp pure almond extract (or vanilla)
- ¾ cup frozen cranberries, chopped
- For the glaze:
- ⅔ cup powdered sugar ( I like Woodstock, if using organic)
- 1+ TBS fresh squeezed orange juice
- Preheat oven to 350F and grease scone panlightly with coconut oil. Set aside.
- In a large bowl, add flour, sugar, orange zest, baking powder, and salt. Stir until well combined and set aside.
- Grate your ½ cup of frozen coconut oil into large bowl of dry ingredients.
- Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms.
- Pour in coconut milk, add in almond extract and gently combine, without overworking the dough. Then gently fold in chopped cranberries.
- Distribute dough evenly into mini scone pan (you should be able to fill each cavity evenly) and bake for 15-20 minutes. Check for doneness at 15 minutes by inserting toothpick in middle of scone, toothpick should come out with little to no batter. (My scones took 18 minutes.) Allow scones to cool in pan for 5 minutes.
- To make glaze, combine powdered sugar and start with 1 TBS or orange juice. Add more OJ a very small amount at a time, until desired consistency is reached.
- Transfer scones to cooling rack with baking sheet underneath. Drizzle glaze on scones, as much or as little as desired. Scones are best when served fresh.
*To freeze coconut oil, measure out in ½ cup, then transfer to large bowl and freeze for at least 1 hour.
-Store scones in airtight container up to 3 days fresh, or 5 days in fridge. Un-glazed scones will keep in freezer wrapped tightly and stored in container up to 1 month fresh.
-Recipe adapted from Whole Wheat Coconut Scones. To make regular large scones, shape dough into large circle, about 8" in diameter, on lined baking sheet. Using a large, sharp knife, make 8 triangle slices into dough and bake for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
So are you ready to make these Vegan Cranberry Orange Scones or WHAT?! (Seriously though, please make them…?)
QUESTION FOR YOU:
- What type of scone flavor do you want to see on FMK next?
Have a lovely day everyone!
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