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Home Recipes Vegan Cranberry Orange Scones
DF Dairy Free V Vegan

Vegan Cranberry Orange Scones

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Posted:12/6/18
Updated:12/11/19

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.

Post originally published January 2016.

this recipe

Let’s start off this week with some scrumptious vegan scones shall we?

vegan cranberry orange scones on cooling rack and backing sheet

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.

Vegan Cranberry Orange Scones in mixing bowl

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.

Baked Vegan Cranberry Orange Scones

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.

Vegan Cranberry Orange Scones with glaze on baking sheet

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.

Vegan Cranberry Orange Scones on turquoise plate

So are you ready to make these Vegan Cranberry Orange Scones or WHAT?! (Seriously though, please make them!)

Close up of Vegan Cranberry Orange Scones

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Vegan Cranberry Orange Scones

Vegan Cranberry Orange Scones
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★★★★★

5 from 3 reviews

These Vegan Cranberry Orange Scones are lightened up but packed with flavor! Wholesome ingredients make for a healthier, dairy-free breakfast treat. 

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 small scones 1x
  • Category: breakfast
  • Method: oven
  • Cuisine: American

Ingredients

Scale
  • 2 cups whole wheat white flour*
  • 1/4 cup coconut sugar (or dry sweetener of choice)
  • zest of medium orange
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil, frozen & grated*
  • 1 cup canned lite coconut milk* (full-fat also works)
  • 1 tsp pure almond extract (or vanilla)
  • 3/4 cup frozen cranberries, chopped

For the glaze

  • 2/3 cup powdered sugar 
  • 1+ TBS fresh squeezed orange juice

Instructions

  1. Preheat oven to 350F and grease scone panlightly with coconut oil. Set aside.
  2. In a large bowl, add flour, sugar, orange zest, baking powder, and salt. Stir until well combined and set aside.
  3. Grate the ½ cup of frozen coconut oil into large bowl of dry ingredients. Or use food processor to pulse
  4. Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms.
  5. Pour in coconut milk, add in almond extract and gently combine, without overworking the dough. Then gently fold in chopped cranberries.
  6. Distribute dough evenly into mini scone pan (you should be able to fill each cavity evenly) and bake for 15-20 minutes. (See notes for baking in circle.) 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.
  7. To make glaze, combine powdered sugar and start with 1 tablespoon of orange juice. Add more OJ, a very small amount at a time, until desired consistency is reached.
  8. 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.

Notes

*Half whole wheat, half unbleached all-purpose SHOULD work, but I have not tested this myself. I do NOT recommend using all whole wheat flour, as they will most likely turn out dense and dry.

*To freeze coconut oil, measure out in 1/2 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.

Nutrition

  • Serving Size: 1 small scone
  • Calories: 172
  • Sugar: 9
  • Sodium: 153
  • Fat: 8
  • Saturated Fat: 7
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 22
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 0

Keywords: vegan scones, holiday baking, cranberry orange desserts

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NOTE: This post contains Amazon affiliate links. Purchasing products listed through the links comes at no extra charge to you, but I will receive a small commission. Thank you for supporting Fit Mitten Kitchen!

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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  1. GiselleR @ Diary of an ExSloth says

    1/22/2016 at 1:13 am

    That scone pan is way too cute and I need one in my life. Like now <3

    Reply
    • Ashley says

      1/24/2016 at 7:58 pm

      It is pretty cute! I kind of want to put cookie dough in it… Naturally, ha 😉

      Reply
  2. Annmarie says

    1/22/2016 at 8:53 am

    Goodness gracious, these look delicious…and that scone pan- I NEED!

    Reply
    • Ashley says

      1/24/2016 at 7:57 pm

      It’s definitely a nice pan to have. Necessary? Maybe not. Fun? Absolutely. 😉 Thanks Annmarie!

      Reply
  3. Nicki Forte says

    6/18/2017 at 11:58 am

    Quick question. I don’t have a scone pan so I didn’t the circle and cut method and I have been baking them for almost 40 minutes and they are still not fully cooked in the middle. Our oven is not broken and I actually upped the temp to 400 degrees. I know scones are supposed to be soft, but the middles are still really wet in the center. Any suggestions or has anyone else experienced this? Thanks.

    Reply
    • Ashley says

      6/18/2017 at 12:40 pm

      Hi Nicki – I’m sorry you’re having trouble with the recipe! I don’t believe anyone has had this problem that I am aware. Did you use frozen oil and frozen cranberries?

      Reply
  4. Lynn says

    12/18/2017 at 2:20 pm

    Will fresh cranberries work?

    Reply
    • Ashley says

      12/18/2017 at 2:46 pm

      Hi Lynn! Fresh cranberries will work – the frozen ones just help keep the dough cold and are a little bit easier to blend in with the dough. But you can use fresh if that is what you have on hand!

      Reply
  5. Hilary says

    12/20/2022 at 8:56 pm

    So fluffy! I used dried cranberries instead of frozen and these came out amazing!

    ★★★★★

    Reply
    • Ashley says

      12/21/2022 at 5:10 pm

      So happy you liked it! Thanks for sharing here.

      Reply
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