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.
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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.
So are you ready to make these Vegan Cranberry Orange Scones or WHAT?! (Seriously though, please make them!)
Vegan Cranberry Orange Scones
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
- 1 + TBS fresh squeezed orange juice
Instructions
- 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 the ½ cup of frozen coconut oil into large bowl of dry ingredients. Or use food processor to pulse
- 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. (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.
- 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.
- 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.
Recipe Notes:
Nutrition Information
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