Scones have quickly become one of my favorite things to bake. Part of it is nostalgia (my mom used to make my family scones every Sunday) and part of it is the simplicity. My go-to vegan scone recipe has less than 10 basic ingredients, requires only a few minutes to throw together, and takes under 30 minutes to bake up. It’s just enough flour mixing and dough-kneading to make you feel accomplished, but not so much prep/clean up that it feels like another to-do. The return on investment is high, plus you get to eat scones when all’s said and done.
Most weekends my mom would make us orange scones, so for this latest recipe rendition I followed her lead and also went super classic: cranberry orange scones. It’s tricky to find fresh cranberries this time of year, and I prefer dried anyway. The key is to buy dried whole cranberries, not pieces, to get both the chew factor and some softness.
Lately I’ve been making my scones with a small amount of buttery spread, although unrefined coconut oil also works well if you want to keep the ingredients on the less processed side. If you buy apple juice-sweetened cranberries this recipe is completely refined sugar-free, but I topped this batch with an orange flavored powdered sugar glaze that was too good to pass up. All things in moderation, right?
A couple of other things worth noting:
Simple Vegan Cranberry Orange Scones
Serves: 8 scones
Simple vegan scones that are studded with chewy dried cranberries and scented with orange zest. These cranberry orange scones are lower fat and sweetened using only fresh orange juice (no added sugar!). They're a great beginner recipe if you've ever felt intimidated about baking your own scones at home.
Cuisine: Gluten Free, Vegan Servings: 8 scones
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Simple vegan scones that are studded with chewy dried cranberries and scented with orange zest. These cranberry orange scones are lower fat and sweetened using only fresh orange juice (no added sugar!). They're a great beginner recipe if you've ever felt intimidated about baking your own scones at home.
To make this recipe gluten-free, replace the all-purpose flour with an equal amount of gluten-free baking blend. I really like this one from Bob’s Red Mill.
I find that using a stand mixer is easier and faster in terms of working the buttery spread into the flour mixture. It’s a very dry dough and mixing by hand takes some elbow grease. I use and recommend a KitchenAid Stand Mixer.
Solid coconut oil can be used instead of buttery spread, if you’d prefer. You’ll want to cut it into pea-sized pieces to make sure it gets evenly incorporated when you mix it (I usually end up pinching it into the flour mixture).
Recipe adapted from my Vegan Blueberry Scones.
Copyright © 2023 Amanda Maguire for Pickles & Honey