Fresh Cranberry Scones - Vegan – a delicious recipe with fresh cranberries, brown sugar, flour, baking powder, salt, oranges. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
preheat oven 350u00b0F and line baking sheet with parchment paper.
2
in food processor, pulse the cranberries with the brown sugar and orange zest. go for chunky. put in large mixing bowl, set aside.
3
in food processor, pulse the AP flower, baking powder and salt. add in the coconut oil and pulse until pea-sized crumbles appear.
4
mix the flour mixture with the cranberries in the mixing bowl. add the milk and stir until it just comes together.
5
dust counter with a bit of flour, dump dough onto it. form a disk/thick circle. cut into quarters, and within those quarters cut 3 wedges.
6
carefully transfer wedges on prepared baking sheet and bake for 40-45 minutes, rotating the baking sheet half way through.
7
the edges and bottom will darken a smidge, but the interior will be tender and crumbly.
8
serve warm, as is, or drizzled with icing (you can make a quick icing slurry of 2 tsp the milk used + enough powdered sugar to get a thickened but drizzly consistency, anywhere from 10-15 TBL)
667
kcal
Calories
39
g
Fat
75
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 package fresh cranberries, 6 - 12oz, 1/3 cup brown sugar, not packed, 2 1/4 cups AP flour, 3 teaspoons baking powder, and more.
Yes, Fresh Cranberry Scones - Vegan falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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