🍊 Vegan Orange Cranberry Cream Scones
Buttery, flaky scones bursting with citrus and tart cranberries—no dairy, no eggs, just perfection!
📝 Ingredients
Dry Ingredients:
- 2 cups (250g) all-purpose flour (or gluten-free 1:1 blend)
- ¼ cup (50g) sugar (+ extra for sprinkling)
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp orange zest (from 1 large orange)
Wet Ingredients:
- ½ cup (120ml) coconut cream (or full-fat coconut milk, chilled)
- ¼ cup (60ml) fresh orange juice
- 1 tsp vanilla extract
- ⅓ cup (75g) cold coconut oil (or vegan butter, cubed)
Mix-ins:
- ½ cup (60g) dried cranberries (or fresh/frozen, chopped)
- 1-2 tbsp plant-based milk (for brushing)
👩🍳 Instructions
1. Prep & Mix Dough
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a bowl, whisk flour, sugar, baking powder, salt, and orange zest.
- Cut in cold coconut oil with a pastry cutter or fingers until crumbly.
- Stir in cranberries.
2. Bind the Dough
- Mix coconut cream, orange juice, and vanilla in a separate bowl.
- Pour into dry ingredients and stir until just combined (don’t overmix!).
3. Shape & Bake
- Turn dough onto a floured surface, pat into a 1-inch thick circle.
- Cut into 8 wedges, place on baking sheet, and brush with plant milk.
- Sprinkle with sugar (optional).
- Bake 15-18 mins until golden.
✨ Tips
✔ No coconut oil? Use vegan butter (keep it cold!).
✔ Extra tang? Add 1 tsp lemon juice to the wet mix.
✔ Storage: Keep in an airtight container for 3 days or freeze for 1 month.
Best served warm with vegan clotted cream or jam! 🍓☕
Why you’ll love these:
- 🌱 100% plant-based
- 💥 Bright citrus flavor
- 🧈 Flaky, bakery-style texture
Perfect for brunch or tea time! 🎉
