Vegan Cranberry Orange Scones

5 from 1 vote

These Vegan Cranberry Orange Scones are light and tender are topped with and simple vegan orange glaze. And they are ready from start to finish in just about 30 minutes!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch

Cuisine: American, English, French

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 353kcal

Author: Megan Calipari

Cost: $5

Equipment

1 Large Mixing Bowl
1 Cutting Board
1 Chefs Knife
1 Baking Sheet
Parchment Paper
Measuring Cups and Spoons

Ingredients

6 tablespoon Non-Dairy Milk
2 teaspoon Lemon Juice
1 teaspoon Vanilla Extract
½ Cup Granulated Sugar
Zest of ¾ of an Orange
2 Cups All Purpose Flour
2 teaspoon Baking Powder
¼ teaspoon Baking Soda
8 tablespoon Vegan Butter, cold, cut into ¼" cubes
½ Cup Sweetened Dried Cranberries, roughly chopped

For the Glaze

1 Cup Powdered Sugar, sifted
Zest of ¼ of an Orange
4-5 teaspoon Orange Juice

Instructions

To Make the Scones

Preheat oven to 400* F. Line a baking sheet with parchment paper.
In a small bowl, combine non-dairy milk, lemon juice and vanilla. Place in the refrigerator until ready to use.
6 tablespoon Non-Dairy Milk, 1 teaspoon Vanilla Extract, 2 teaspoon Lemon Juice
In a large bowl, combine granulated sugar and orange zest. Rub the zest into the sugar to release the oils.
½ Cup Granulated Sugar, Zest of ¾ of an Orange
Add flour, baking powder and baking soda into the bowl with the orange zest and sugar.
2 Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda
Add the cold, cubed vegan butter and cut in, using your fingers, until the mixture looks like a coarse meal. Then add the dried cranberries.
8 tablespoon Vegan Butter, cold, cut into ¼" cubes, ½ Cup Sweetened Dried Cranberries, roughly chopped
Add the non-dairy milk mixture and toss together until everything is moistened. It will look dry at first but it will come together. Then lightly flour a work surface and pour the dough out onto it. Fold the dough onto itself a few times to form a more cohesive dough, then pat it out to about a 9x5 rectangle.
Cut the rectangle in half lengthwise, then make three cuts widthwise to yield 8 scones.
Place the scones onto a parchment lined baking sheet and bake in a 400* F oven to 19-21 minutes or until the scones are golden all the way across the bottom

Make the Orange Glaze

In a medium bowl, combine the powdered sugar and the orange zest. Add 3 teaspoons of orange juice and stir with a whisk until smooth and well combined. Add the fourth teaspoon of orange juice if you want a thinner glaze.
1 Cup Powdered Sugar, sifted, Zest of ¼ of an Orange, 4-5 teaspoon Orange Juice

Glaze the Scones

Allow the scones to cool slightly, then using a knife or offset spatula to spread each scone with orange glaze. Garnish with a couple of dried cranberries if desired.

Notes

Once the vegan butter is cut into cubes, place it back into the refrigerator until you are ready to use.

Once you mix the non-dairy milk mixture, stick that into the refrigerator, too. You want to keep the ingredients as cold as possible.

When you add the non-dairy buttermilk into the dry ingredients, gently toss everything together with your fingers just until everything is moist. You can fold the dough onto itself a couple of times on your work surface, but do not knead the dough.

Nutrition