Vegan Cranberry Orange Scones
Soft, buttery vegan scones infused with fresh orange zest and tart cranberries. Bright, tender, and perfect for cozy winter mornings or holiday brunch.
Servings 8
Ingredients
Scones
- 240g (2 c) All Purpose Flour
- 15g (1 Tbs) Baking Powder
- ½ tsp Salt
- 50g (¼ c) Vegan Cane Sugar
- 70g (5 Tbs) Vegan Butter cold and cubed
- 226g (1 c) Soy or Oat Milk
- 1 large Orange zest and reserve juice for icing
- 100g (1 c) Fresh Cranberries or frozen
Orange Icing
- 120g (1 c) Powdered Sugar
- 2 Tbs Fresh orange juice
Instructions
- Prepare your space: Preheat oven to 400℉. Lightly spray baking sheet pan.
- In a large bowl combine the sugar with the zest of one large orange. Rub the zest into the sugar to help release the flavor. Add in the flour, baking powder and salt. Whisk until combined.
- Cut the cold vegan butter into the flour mixture with a pastry cutter or fork, until crumbly.
- Toss the fresh cranberries in the flour mixture. Drizzle in soy or oat milk. Combine the mixture, slightly kneading together, until you get a shaggy dough.
- On a lightly floured surface, gently form dough into a round disc, about 2" thick. With a pastry scraper or knife, cut into 8 equal wedges. Bake for 18-20 minutes or until the edges turn golden.
- Cool on pan for 10 minutes. Transfer to cooling rack to cool completely.
- For the orange icing: In a small bowl whisk together powdered sugar and fresh orange juice. Drizzle over scones. Allow about 10 minutes for icing to set up.
- Serve and enjoy! Store any leftovers at room temperature in an airtight container for 3-4 days.