Simple Vegan Cranberry Orange Scones
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Simple vegan scones that are studded with chewy dried cranberries and scented with orange zest. These cranberry orange scones are lower fat and sweetened using only fresh orange juice (no added sugar!). They're a great beginner recipe if you've ever felt intimidated about baking your own scones at home.
Recipe type: Breakfast, Brunch
Cuisine: Vegan, Gluten-Free Option
Serves: 8 scones
for the scones:
  • ½ cup plain unsweetened almond milk
  • zest of 1 organic orange + 2 ½ tablespoons orange juice
  • 2 cups unbleached all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ cup vegan buttery spread, cut into pea-sized pieces
  • 1 teaspoon pure vanilla extract
  • ¾ cup whole dried cranberries
for the glaze (optional):
  • ½ cup organic powdered sugar, sifted
  • 1 tablespoon fresh orange juice
  • organic orange zest for decorating
  1. Pre-heat the oven to 375° F. Line a baking sheet with parchment paper, lightly dust with flour, and set it aside.
  2. In a small bowl, whisk together the almond milk and orange juice. Allow to sit for 5 minutes.
  3. In the bowl of a stand mixer, use the paddle attachment to mix together the flour, baking powder, baking soda, and salt. Add the buttery spread pieces and mix on low-medium speed until well-incorporated (about 30 seconds).
  4. Make a well in the center and add in the almond milk mixture, orange zest, and vanilla. Mix until a slightly sticky, very thick dough forms. Fold in the cranberries. Be careful not to overwork the dough.
  5. Transfer the dough to your prepared baking sheet. Lightly dust it with flour, then form it into an 8-inch round and cut into 8 parts, leaving space between each so all sides can brown. Bake for 25-30 minutes, or until golden and no longer doughy. Allow the scones to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
  6. While the scones cool, make the glaze: In a small mixing bowl, stir together the powdered sugar and orange juice until no lumps remain. Drizzle the scones with the glaze, sprinkle with orange zest, and serve.
To make this recipe gluten-free, replace the all-purpose flour with an equal amount of gluten-free baking blend. I really like this one from Bob's Red Mill.

I find that using a stand mixer is easier and faster in terms of working the buttery spread into the flour mixture. It's a very dry dough and mixing by hand takes some elbow grease. I use and recommend a KitchenAid Stand Mixer.

Solid coconut oil can be used instead of buttery spread, if you'd prefer. You'll want to cut it into pea-sized pieces to make sure it gets evenly incorporated when you mix it (I usually end up pinching it into the flour mixture).

Recipe adapted from my Vegan Blueberry Scones.
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