These vegan scones don’t rely on eggs, butter, or milk to achieve the perfect texture. They have fresh cranberries, a subtle orange flavor from the zest and a gorgeous golden crust from the sugar. These vegan cranberry orange scones will soon become one of your favorite vegan treats.
About this recipe
American scones are a delightful variation of the traditional British scone, known for their larger size, moist and tender texture, and richer flavor. They are typically sweeter, often incorporating a variety of mix-ins like dried fruits, nuts, chocolate chips, or flavored morsels.
Unlike their British counterparts, American scones are commonly topped with glazes or frosting, adding an extra layer of sweetness. The recipe for these scones often includes more butter and eggs, contributing to a softer, cake-like crumb. Enjoyed as a standalone treat, often paired with coffee or tea, American scones are a popular choice for breakfast, brunch, or as a snack, showcasing a diverse range of flavors from classic fruit-filled to decadent chocolate or seasonal varieties.
This is my vegan recipe for orange cranberry scones, which is fantastic with all the colors and warm flavors of fall.
Ingredients
- All-purpose Flour
- Granulated sugar (plus extra for topping)
- Baking powder, salt ( I always use Kosher salt)
- Vegan Butter, make sure it is cold
- Coconut cream, full fat from a can.
- Vanilla extract and fresh orange zest
- Fresh cranberries: if you want more cranberry flavor or need to substitute, use dried cranberries.
- Pumpkin Spice Mix or ground cinnamon or any other warm spice of your choice
How to make vegan cranberry scones
- Preheat and Prepare: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter: Grate the cold butter into the dry ingredients using a box grater. Using a pastry cutter, knives, or your fingers, work the butter into the mixture until it resembles coarse crumbs the size of peas.
- Add Cranberries: Gently fold in the cranberries and the orange zest.
- Add the coconut cream and vanilla extract. Knead it gently, put the dough on a piece of parchment paper, then shape it into a round disc about 1 inch thick. Cut into 8 wedges, and place the wedges on the prepared baking sheet, slightly apart
- Brush the top with coconut cream and sprinkle with turbinado sugar. Bake for 20-25 minutes, or until golden brown.
Tips and Variations
- Glaze: For an extra touch of sweetness, drizzle a simple glaze made from powdered sugar and almond milk over the cooled scones.
- Fruit Variations: Feel free to substitute cranberries with blueberries, raspberries, or even chopped apples.
- Flour Options: For a healthier version, use half all-purpose flour and half whole wheat flour.
Tips for the best vegan scones
- Cold Vegan Butter: Use cold butter, and don’t mix it too much into the flour. This creates little pockets of fat that melt as they bake, leading to a tender, airy center.
- Don’t Overwork the Dough: Handle the dough as little as possible. Overworking it can develop the gluten too much, making the scones hard and heavy instead of light and fluffy.
- High Oven Temperature: Bake the scones at a high temperature. This helps the outside brown quickly, creating a crispy crust, while the inside cooks evenly without drying out.
- Brush with Milk or Cream: Before baking, brush the tops of the scones with some milk or cream. This will give them a nice golden sheen and help create a crispy crust.
- Proper Thickness: Make sure the scones are the right thickness before baking. If they’re too thin, they might dry out and won’t have a tender center.
- Precise Baking Time: Don’t overbake them. Watch the scones in the oven and remove them as soon as they’re golden.
- Cooling on a Rack: After baking, transfer the cookies to a cooling rack. This prevents the bottoms from getting soggy and keeps them crispy.
Frequently asked questions
What is the secret to making good scones? The secret to making good scones lies in the delicate balance of technique and ingredients. Key to this process is using cold butter, and potentially cold cream or milk, which when cut into the flour, create small pockets of fat.
These pockets turn into steam during baking, producing the scones’ signature flaky layers. Equally important is minimal handling of the dough. Overworking it can lead to tough scones, so it’s crucial to mix the ingredients until just combined and handle the dough gently.
A light touch is essential when shaping the dough to maintain its tender texture. Additionally, ensuring your baking powder is fresh aids in proper leavening, contributing to the scones’ light and airy quality. These careful steps, when followed, result in deliciously perfect scones.
Why are my scones not fluffy? Overworking the Dough: One of the most common reasons for dense scones is overworking the dough. Old Baking Powder: Baking powder is a key leavening agent in scones. Incorrect Oven Temperature: If your oven isn’t hot enough, the scones won’t rise as they should.
Other scones recipes
Vegan Orange Cranberry Scones
Equipment
- Bowl
Ingredients
- 3 cups all-purpose flour
- 1/2 cup granulated sugar plus extra for topping
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup cold vegan butter grated or cut into small pieces
- 3/4 cup coconut cream or any plant-based milk
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
Instructions
- Preheat and Prepare: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter: Using a box grater grate your cold butter to the dry ingredients. Using a pastry cutter, knives, or your fingers, work the butter into the mixture until it resembles coarse crumbs the size of peas.
- Add Cranberries: Gently fold in the cranberries and the orange zest.
- Add the coconut cream and vanilla extract. Knead it gently, put the dough on a piece of parchment paper, then shape it into a round disc about 1 inch thick. Cut into 8 wedges, and place the wedges on the prepared baking sheet, slightly apart
- Brush the top with coconut cream and sprinkle turbinado sugar on top. Bake for 20-25 minutes or until golden brown.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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