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Home » Recipes » Eggless Scones

Vegan Cranberry Scone Recipe

Modified: Aug 15, 2024 by Madhuram · 8 Comments.

5 from 1 vote
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Vegan Cranberry Scones

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.

If you tried this Vegan Cranberry Scones recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

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Recipe

Vegan Cranberry Scones Recipe

Madhuram
Quick and easy to bake, this vegan scone recipe can be adapted to suit your taste by substituting cranberries with your choice of berries.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 17 minutes mins
Total Time 37 minutes mins
Course Scones
Cuisine British
Servings 12 Scones
Need To Convert Measurements?Check out the Baking Measurement Chart!

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.

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.

Taste & Texture

  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.
Did You Make This?Please leave a comment on the blog or share a photo on Instagram.

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Comments

    5 from 1 vote

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  1. Niki says

    August 16, 2012 at 2:58 pm

    5 stars
    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!

    Reply
    • Madhuram says

      August 16, 2012 at 6:26 pm

      You're welcome Niki.

      Reply
  2. Aprajita P says

    June 04, 2012 at 6:35 am

    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 🙂

    Reply
    • Madhuram says

      June 04, 2012 at 8:54 am

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

      Reply
      • Aprajita P says

        June 16, 2012 at 8:39 am

        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?

        Reply
        • Madhuram says

          June 16, 2012 at 7:10 pm

          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.

          Reply
  3. Roma says

    May 07, 2012 at 8:44 am

    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.

    Reply
    • Madhuram says

      May 07, 2012 at 9:30 am

      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.

      Reply
Madhuram's Eggless Cooking

Hi, I'm Madhuram!

Founder and Creator of Eggless Cooking, sharing my passion for eggless baking since 2008. Alongside my husband, who handles the tech and photography, we’ve created a trusted space for delicious egg-free and vegetarian recipes that anyone can enjoy.

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