Name: Vegan Orange Cranberry Scones
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Ingredients: 2 cups (240g) all-purpose flour; 1 Tablespoon baking powder; ¼ cup (50g) sugar; 1 pinch salt; ½ teaspoon ground cinnamon (optional); ¼ cup (55g) coconut oil, softened; 1 cup (225g) coconut milk, full-fat and unsweetened; 1 cup (25 cl) fresh and dried cranberries, divided*; Zest of 1 orange; ¾ cup (90g) powdered sugar; 1 pinch of cinnamon or pumpkin spice; 1 teaspoon maple syrup; 1 to 2 teaspoon(s) coconut milk, full-fat; 1 Tablespoon orange juice; ½ orange, zest

Vegan Orange Cranberry Scones

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Author: Delphine Fortin
Prep Time: 1 hour
Cook Time: 25 mins
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Category: Breakfast
Diet: Vegan

These Orange Cranberry Scones are flaky, bursting with tangy flavors, and ridiculously easy to bake. Dairy-free and vegan, they’re the perfect item to add to your Christmas basket.

Ingredients

Scale

For the scones:

2 cups (240g) all-purpose flour
1 Tablespoon baking powder
¼ cup (50g) sugar
1 pinch salt
½ teaspoon ground cinnamon (optional)
¼ cup (55g) coconut oil, softened
1 cup (225g) coconut milk, full-fat and unsweetened
1 cup (25 cl) fresh and dried cranberries, divided*
Zest of 1 orange

For the glaze:

¾ cup (90g) powdered sugar
1 pinch of cinnamon or pumpkin spice
1 teaspoon maple syrup
1 to 2 teaspoon(s) coconut milk, full-fat
1 Tablespoon orange juice
½ orange, zest

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Instructions

In a large mixing bowl, combine flour, baking powder, sugar, salt and cinnamon. Add orange zest and mix.
Stir in the coconut oil to the dry ingredients, and mix by hand until you get a crumbly dough. Stir in the coconut milk, using a wooden or rubber spatula. Gently fold in the cranberries and mix until just combined. Do not overmix.
Invert the bowl onto a baking sheet lined with parchment paper, and pat the dough into an approx. 7-inch (18 cm) round circle and 2-inch (4 cm) thick. Refrigerate for 20 minutes.
Preheat the oven to 400°F (200°C).
Cut the chilled dough into 6 wedges, detaching each of them from the center and leaving space in between so they don’t stick together while baking.
Sprinkle with sugar and bake for about 25 minutes. Let cool completely.
In the meantime, prepare the glaze: in a small bowl, combine all the ingredients until you get a thick and smooth batter. Transfer into a pipping bag and set aside. When the scones are chilled, drizzle the glaze all over. Let chill for 5 minutes, and serve.

Notes

* or dried cranberries if fresh cranberries are not in season where you live.