Vegan Cranberry Scone Recipe

4.0 from 1 reviews

It has been a while since I baked anything.  I’m trying to cut back on baked and sweet stuff for health reasons.  I baked these cranberry scones because I had a big pack of cranberries from Costco and was looking for ways to finish it off.  I found this scone recipe on the pack itself but you can refer to the original here.  I incorporated some changes and veganized it.  So here it is, an easy vegan scone recipe. Don’t forget to check a similar cranberry scone recipe I have posted already using dried cranberries and white chocolate chips.

Vegan Cranberry Scones Recipe
4.0 from 1 reviews
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Prep time: 20 Mins
Cook time: 17 Mins
Yields: 12 Scones
Vegan Cranberry Scone RecipeQuick and easy to bake, this vegan scone recipe can be adapted to suit your taste by substituting cranberries with your choice of berries.
Ingredients:
  • 2-1/4 cups All Purpose Flour
  • 1/3 cup White sugar
  • 1 tablespoon Orange peel, grated
  • 2-1/4 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Coconut Oil (solidified)
  • 1 cup Fresh or Frozen Cranberries, chopped
  • 1/2 cup Milk or Yogurt (I used Almond Milk)
  • 1 teaspoon Vanilla extract
Substitutions:
Procedure:
  1. Preheat oven at 350F/180C for 15 minutes. Lightly grease a large cookie sheet with non-stick cooking spray.
  2. In a large bowl, combine together the flour, sugar, orange peel, baking powder, baking soda and salt.
  3. Cut in the coconut oil and mix it using a pastry blender or 2 knives, until mixture resembles coarse crumbs.
  4. Stir in cranberries. Add the milk and vanilla extract.
  5. Divide the dough into half. On a lightly floured surface pat one half of the dough into 6 inch circle which is 1/2 inch thick. Cut into 6 wedges. Repeat it for the other half of the dough too.
  6. 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.
Taste:
  1. 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.
My Notes:
  1. 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.
  2. For chopping frozen cranberries, rinse it under running tap for a couple of minutes, drain and chop it immediately.
  3. 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.

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Ratings and Reviews (1)

Vegan Cranberry Scone
5 star: 0
3 star: 0
2 star: 0
1 star: 0

8 Responses to “Vegan Cranberry Scone Recipe”

  1. Roma says:

    Hi Madhu, How have you been? Its been a long time since we caught up (almost since I had the second baby, I guess).

    Your website looks great and is fully loaded with info. The scones look yummy. I love cranberries. Wish they were easily available in Bangalore.

    • Madhuram says:

      I’m fine Roma. We had our 2nd baby around the same time I guess and I too have not been blog hopping these days.

  2. Aprajita P says:

    Do you think frozen wild blueberries could replace the cranberries?
    Not that I have tried it but I don’t think I’ll be able to wash the blueberries under running water and then cut them up, because blueberries tend to bleed like crazy.
    What is your opinion and suggestion in this case?
    Thanks :)

    • Madhuram says:

      If I remember wild blueberries are smaller than regular blueberries, so I would probably use it without chopping.

      • Aprajita P says:

        Now my question is: is it alright if i put them in the batter without thawing/running under water?
        How will it effect the outcome?

        • Madhuram says:

          I guess it should be fine, Aprajita. We are cutting the cranberries to reduce its size and spread it throughout the batter, so you get the taste of it in every scone and throughout the scone. If you are okay with a whole cranberry you can use it.

  3. Niki says:

    Hi Madhuram,

    I made these today and they turned out amazingly! I substituted 2 cups whole wheat flour instead of white, butter for coconut oil and fresh blueberries for cranberries. They were super easy to make and really took no time at all. I think next time I will try using brown instead of white sugar. Thanks for the recipe!

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