Vegan Cranberry Scones
Indulge in the perfect balance of tart and sweet with these Vegan Cranberry Scones, a delectable plant-based twist on a classic treat. Made with tender vegan butter and tangy vegan buttermilk (a simple blend of almond milk and apple cider vinegar), these scones are effortlessly flaky and irresistibly moist. Bursting with dried cranberries and fragrant orange zest, each bite delivers a delightful medley of textures and vibrant flavors. Ready in just over 30 minutes, this recipe is ideal for festive brunches, cozy tea times, or a satisfying snack on the go. Whether you’re catering to vegans or simply looking for a dairy-free baked good, these scones will impress every palate!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.25 cup Granulated sugar
- 0.5 cup Vegan butter
- 0.75 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.75 cup Dried cranberries
- 1 tablespoon Orange zest
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
Cut the vegan butter into small cubes and add them to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles fine crumbs.
In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle, creating a vegan buttermilk.
Add the vanilla extract to the buttermilk and mix well.
Pour the wet ingredients into the dry ingredients. Stir gently until a soft dough forms. Be careful not to overmix.
Fold in the dried cranberries and orange zest until they are evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick.
Use a sharp knife to cut the circle into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, arranging them about 1 inch apart.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on the edges and firm to the touch.
Remove the scones from the oven and allow them to cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3355 mg | 146% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 122.3 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 369 mg | 28% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 427 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.
