Vegan Cranberry Orange Scones
User Reviews
5.0
9 reviews
Excellent
Vegan Cranberry Orange Scones
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These Vegan Cranberry Orange Scones are lightened up but packed with flavor! Wholesome ingredients make for a healthier, dairy-free breakfast treat.
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Ingredients
- 2 cups whole wheat white flour*
- 1/4 cup coconut sugar or dry sweetener of choice
- zest of medium orange
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil frozen & grated*
- 1 cup canned lite coconut milk* full-fat also works
- 1 tsp pure almond extract or vanilla
- 3/4 cup frozen cranberries chopped
For the glaze
- 2/3 cup powdered sugar
- 1 + TBS fresh squeezed orange juice
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Instructions
- Preheat oven to 350F and grease scone panlightly with coconut oil. Set aside.
- In a large bowl, add flour, sugar, orange zest, baking powder, and salt. Stir until well combined and set aside.
- Grate the ½ cup of frozen coconut oil into large bowl of dry ingredients. Or use food processor to pulse
- Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms.
- Pour in coconut milk, add in almond extract and gently combine, without overworking the dough. Then gently fold in chopped cranberries.
- Distribute dough evenly into mini scone pan (you should be able to fill each cavity evenly) and bake for 15-20 minutes. (See notes for baking in circle.) Check for doneness at 15 minutes by inserting toothpick in middle of scone, toothpick should come out with little to no batter. (My scones took 18 minutes.) Allow scones to cool in pan for 5 minutes.
- To make glaze, combine powdered sugar and start with 1 tablespoon of orange juice. Add more OJ, a very small amount at a time, until desired consistency is reached.
- Transfer scones to cooling rack with baking sheet underneath. Drizzle glaze on scones, as much or as little as desired. Scones are best when served fresh.
Notes
- *Half whole wheat, half unbleached all-purpose SHOULD work, but I have not tested this myself. I do NOT recommend using all whole wheat flour, as they will most likely turn out dense and dry.
- *To freeze coconut oil, measure out in 1/2 cup, then transfer to large bowl and freeze for at least 1 hour. -Store scones in airtight container up to 3 days fresh, or 5 days in fridge. Un-glazed scones will keep in freezer wrapped tightly and stored in container up to 1 month fresh.
- -Recipe adapted from Whole Wheat Coconut Scones. To make regular large scones, shape dough into large circle, about 8" in diameter, on lined baking sheet. Using a large, sharp knife, make 8 triangle slices into dough and bake for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
Nutrition Information
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Serving
1small scone
Calories
172kcal
(9%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
7g
(35%)
Sodium
153mg
(6%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 16small scones
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1small scone | |
| Calories | 172kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 7g | 35% |
| Sodium | 153mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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