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Vegan Cranberry Orange Scones

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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.

Vegan Cranberry Orange Scones

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

VEGAN Cranberry Orange Scones comin’ your way. #vegan #dairyfree #breakfast

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Vegan Cranberry Orange Scones

Vegan Cranberry Orange Scones

★★★★★

5 from 2 reviews

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 small scones 1x
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Description

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

Scale

Ingredients

  • 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 ( I like Woodstock, if using organic)
  • 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 your ½ cup of frozen coconut oil into large bowl of dry ingredients.
  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. 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 TBS or 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.

  • Category: breakfast
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 small scone
  • Calories: 165
  • Sugar: 7
  • Fat: 7
  • Carbohydrates: 19
  • Fiber: 2
  • Protein: 2

Keywords: vegan scones, holiday baking, cranberry orange desserts

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Vegan Cranberry Orange Scones on turquoise plate

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Comments

  1. They are even vegan!? Love it! That is awesome and they look so delicious. I love the cranberries and even more, I love love love the simplicity of this meal! It is duplicatable and did I mention how amazingly good it looks?! 🙂

    Reply

  12. Gah! Cranberry orange is like my favorite combo (at least when it comes to baked goods!). My mom used to make something that came from a box when we were little, so I think it’s a nostalgic thing! Looks great.

    Reply

  20. Girl, these photos are gorgeous!! Cranberry + orange is one of my favorite combos. These look incredible. I used to make a strawberry orange muffin that reminds me of this recipe. I’ve never attempted making scones but I think you’re convincing me!

    Reply

    • Thanks so much Rachel. Fruity baked goods make for pretty photos 😉 But you should totally try your hand at scones! Seriously it is so easy. Just follow my instructions from the Whole Wheat Coconut Scones! <3

      Reply

  23. 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

    • 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

    • 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

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