Vegan Cranberry Scones Recipe
Quick and easy to bake, this vegan scone recipe can be adapted to suit your taste by substituting cranberries with your choice of berries.
Ingredients
- 2-¼ cups All Purpose Flour
- ⅓ cup White sugar
- 1 tablespoon Orange peel, grated
- 2-¼ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Coconut Oil (solidified)
- 1 cup Fresh or Frozen Cranberries, chopped
- ½ cup Milk or Yogurt (I used Almond Milk)
- 1 teaspoon Vanilla extract
Substitutions:
Instructions
- Preheat oven at 350F/180C for 15 minutes. Lightly grease a large cookie sheet with non-stick cooking spray.
- In a large bowl, combine together the flour, sugar, orange peel, baking powder, baking soda and salt.
- Cut in the coconut oil and mix it using a pastry blender or 2 knives, until mixture resembles coarse crumbs.
- Stir in cranberries. Add the milk and vanilla extract.
- Divide the dough into half. On a lightly floured surface pat one half of the dough into 6 inch circle which is ½ inch thick. Cut into 6 wedges. Repeat it for the other half of the dough too.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes until lightly browned. Mine was ready around 17 minutes. Serve warm.
Notes
- I have not baked scones using whole wheat flour or whole wheat pastry flour. So I don't know how it will turn out texture-wise and taste-wise and hence I'm not recommending it as a substitute for all purpose flour.
- For chopping frozen cranberries, rinse it under running tap for a couple of minutes, drain and chop it immediately.
- The original recipe required the scones to be baked at 400F/200C for 15 minutes, but I reduced it to 350F because I was using coconut oil, the smoking point of which is 360F.
Taste & Texture
- These scones were light and flaky, mildly sweet, which was absolutely perfect for us. Enjoy it warm with a dab of butter and your choice of fruit spread.
