Vegan Orange Cranberry Scones are a delightful pastry that perfectly combines zesty oranges with tart cranberries. Made with high-quality flour and cold coconut cream, these scones have a tender yet substantial structure and coveted flaky layers, keeping the recipe entirely plant-based.
10 minutesmins
20 minutesmins
30 minutesmins
8pieces
Calories: 398kcal
Ingredients
3cupsall-purpose flour
1/2cupgranulated sugarplus extra for topping
1tablespoonbaking powder
1teaspoon pumpkin pie spice
1/4teaspoonsalt
1/2cupcold vegan buttergrated or cut into small pieces
3/4cupcoconut creamor any plant-based milk
1teaspoonvanilla extract
1cupfresh 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.