Cranberry Orange Scones

Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Courses: ,
Difficulty: Intermediate
Cooking Temp: 425  F
Servings: 8
Best Season: Suitable throughout the year
Description

Bursting with tart cranberries and kissed with fresh orange zest, each scone balances cozy bakery vibes with a refreshing pop of flavor.

Perfect with a warm mug of tea or coffee, they're the kind of treat that feels special—without trying too hard. Completely plant-based, lovingly simple, and made to be savored slowly.

For the scones:
  • 1 1/2 teaspoons vegan egg (we used Ener-G for this one)
  • 2 tablespoons water
  • 2 1/2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon orange zest
  • 3/4 cup vegan butter
  • 1 cup dried cranberries (roughly chopped)
  • 1/4 cup orange juice (plus 2 tablespoons for the glaze)
  • 1/4 cup non-dairy milk
  • 1/4 cup raw sugar (to sprinkle the tops before baking)
    • For the glaze:
  • 1/4 cup confectioners' sugar
  • 1/2 tablespoon orange zest
  • 2 tablespoons orange juice
  • 1/2 teaspoon pure vanilla extract
Instructions
  1. 1
    For the scones:

    Preheat the oven to 425°

    Lightly oil a baking sheet—or, preferably, line it with parchment paper.

     

  2. 2

    Whisk the egg replacer and water together in a small bowl until the mixture is thick and creamy. Set aside.

     

  3. 3

    In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, salt, and one tablespoon of the orange zest until well combined.

  4. 4

    Add the butter to the dry ingredients. Cut the butter into the dry mixture with a pastry blender until the mixture is coarse and crumbly. Stir in the cranberries.

    For a more flaky scone, leave some of the butter pieces the size of large peas.
  5. 5

    Add the orange juice, milk, and egg replacer, and mix with a wooden spoon until the dry ingredients are moistened or almost moistened.

     

  6. 6

    Roll the dough onto a lightly floured surface and form it into a ball. Sprinkle a small amount of flour evenly over the top, and dust your rolling pin to keep the dough from sticking. Press the dough down with your hands, then roll it out.

    Use your hands to form the dough into a square or rectangle. You want it to be about 1/2" -3/4" thick.

     

  7. 7

    Cut the dough into 8 triangles and place them on the cookie sheet. Lightly brush the tops with milk and sprinkle with raw sugar—Bake for 10 to 12 minutes or until the scones are golden brown.

  8. 8
    For the glaze:

    Combine sugar, zest, juice, and vanilla in a medium-sized bowl, and stir until smooth.

    Drizzle glaze over scones before serving.

     

    Cover any leftover scones and enjoy them within three to five days.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 338kcal
% Daily Value *
Total Fat 14.3g22%
Saturated Fat 3.7g19%
Sodium 398mg17%
Potassium 142mg5%
Total Carbohydrate 48.6g17%
Dietary Fiber 1.9g8%
Sugars 20.5g
Protein 4.2g9%
Vitamin A 520 IU
Vitamin C 6.5 mg
Calcium 112 mg
Iron 2.4 mg
Vitamin E 1.2 mg
Vitamin K 7 mcg
Vitamin B6 0.06 mg
Folate 68 mcg
Magnesium 16 mg
Zinc 0.5 mg
Selenium 12 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan cranberry orange scones recipe
Read it online: https://sproutfulkitchen.com/recipe/cranberry-orange-scones/