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
|Prep Time||Cook Time||Makes|
|20 Mins||17 Mins||12 Scones|
- 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
- All Purpose Flour = See My Notes below
- Coconut Oil = Butter (I do not recommend using margarine/shortening)
- Cranberries = Any berry or fruit of your choice, dried fruits, chocolate chips
- Almond Milk = Dairy or any non-dairy milk
- 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 1/2 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.
- 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.
- 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.
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