Vegan Orange Cranberry Cream Scones

Table of Contents

🍊 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! 🎉