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Vegan Orange Cranberry Scones

Vegan Orange Cranberry Scones
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones
Author Aimee Stock

Equipment

  • Food Processor
  • Sheet Pan

Ingredients

FOR THE SCONES:

  • 2 c All Purpose Flour
  • 1/3 c Sugar
  • Zest from one large Orange
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 c Vegan Margarine COLD
  • 1/2 c CANNED Coconut Milk COLD (give it a good shake before chilling)
  • 1/3 c Dried Cranberries
  • 1/3 c Fresh Cranberries thawed, if using frozen

OPTIONAL TOPPING:

  • Coarse Sanding Sugar

OPTIONAL GLAZE:

  • 3/4 c Powdered Sugar
  • 1/4 c Juice from the zested Orange

Instructions

FOR THE SCONES:

  • Preheat the oven to 375 degrees and line a baking sheet. Set aside.
  • In the bowl of a food processor, add the flour, sugar, orange zest, baking powder and salt. Pulse until combined.
  • Next, add the vegan margarine. Give it a few pulses until it resembles coarse crumbs.
  • Finally, stream in the canned coconut milk while the processor is running. Use the measured amount and if it pulls away from the sides and forms a ball, you are done. If it seems too dry, add one or two more tablespoons of canned coconut milk.
  • Place the dough ball onto a lightly floured surface. Add both dried and fresh cranberries to the dough and gently combine into the dough.
  • Flatten the dough into a round disk and cut into 8 equal wedges.
  • Top with sanding sugar (if using) and baking for 20-25 minutes or until lightly golden.

TO MAKE THE GLAZE:

  • Combine powdered sugar and juice from the orange until it is thin enough to drizzle.