Cranberry Studs Vegan Scones
Brighten your mornings with these delectable Cranberry Studs Vegan Scones, a plant-based twist on a classic treat! Featuring tangy dried cranberries tucked into a tender, flaky dough made with vegan butter and a zesty homemade "buttermilk," these scones are bursting with flavor and texture in every bite. The turbinado sugar topping adds a delightful crunch, while non-dairy milk options like almond, oat, or soy ensure the recipe is entirely dairy-free. Perfect for a holiday breakfast, brunch spread, or cozy afternoon tea, these scones come together in just 35 minutes and are sure to impress vegans and non-vegans alike. Serve them warm with a dollop of jam or your favorite spread for an irresistible, guilt-free indulgence.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoons salt
- 0.5 cups vegan butter
- 0.75 cups unsweetened non-dairy milk (e.g., almond, oat, or soy)
- 1 tablespoon lemon juice
- 0.5 cups dried cranberries
- 2 tablespoons turbinado sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the dry ingredients.
Cut the vegan butter into small cubes and add it to the bowl. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl or measuring cup, combine the non-dairy milk and lemon juice to create a vegan 'buttermilk'. Let it sit for 2-3 minutes.
Gradually pour the vegan buttermilk into the dry mixture, stirring gently with a wooden spoon until the dough begins to come together. Do not overmix.
Fold in the dried cranberries, ensuring they are evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges and transfer them to the prepared baking sheet, spacing them about 1 inch apart.
Optional: Sprinkle the tops of the scones with turbinado sugar for added texture and sweetness.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on the edges and firm to the touch.
Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with your favorite vegan butter, jam, or a drizzle of maple syrup.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2798 mg | 122% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 110.7 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 264 mg | 20% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
