These Vegan Cranberry Scones are so sweet, crumbly, and delicious! Bursting fresh cranberries are baked inside a soft scone and then drizzled with a divine almond glaze. Add some excitement to any breakfast or brunch with these flaky, moist beauties!
These homemade scones make for the perfect breakfast, brunch, or just-because treat!
They are a great way to use up any leftover cranberries and are sure to please anyone who tries them.
Easily make a batch and freeze them for later or share them with others around the holidays!
Just like my Blackberry Scones, they are perfectly sweetened, moist on the inside, and flaky on the outside. They also go especially well with coffee or tea!
You can change them up by making cranberry orange scones with orange glaze or you can even add nuts such as almonds.
If you’re a cranberry fan like me, be sure to check out my Cranberry Orange Muffins as well!
Reasons To Love This Recipe
- So tasty
- Easy to make
- Freezer-friendly
- Dairy-free and eggless
- They are light, airy, and fluffy
Ingredients and Substitutions
- Flour - All-purpose flour works best here.
- Sugar - Use vegan cane sugar or another dry, granulated sugar.
- Baking Powder - Just a bit helps to lift these scones.
- Spices - Cinnamon and nutmeg offer a lovely fall flavor to complement the cranberries.
- Vegan Butter - Add ⅛ teaspoon salt if your butter isn’t already salted.
- Vegan Yogurt - Yogurt keeps the scones moist. I use unsweetened, unflavored plant-based yogurt, but any kind works. For example, it will be just fine if your yogurt is sweetened and is already flavored with vanilla.
- Vanilla - Pure vanilla extract adds a warm sweetness.
- Cranberries - Fresh or frozen cranberries add a bursting festive touch to the scones. Feel free to add in a tablespoon of orange zest as well
For the Almond Glaze
- Powdered Sugar - Look for powdered sugar that is vegan or organic.
- Plant Milk - Just a few tablespoons of any type of plant-based milk will thin the sugar out into a glaze. Water can be used instead or even orange juice to give it a tangy flavor.
- Almond Extract - Cranberry and almond go so well together and adding a bit of almond extract takes this icing out of this world! You can leave this out if you don’t have it on hand. Vanilla extract or orange juice work as well.
How to Make Vegan Cranberry Scones
Here are some quick visual steps. The full recipe with exact measurements can be found on the recipe card below.
Position an oven rack to the top third of the oven and then preheat it to 400°F.
Cut the vegan butter into smaller pieces or slices. Keep it in the refrigerator along with the vegan yogurt until you’re ready to use them so that they stay cold. This will help create steam pockets during the baking process, which results in a light and fluffy scone.
Combine the flour, cane sugar, baking powder, cinnamon, and nutmeg in a large mixing bowl.
Cut the cold butter cubes into the dry ingredients with a fork or pastry cutter until it’s crumbly.
Mix the vanilla extract into the vegan yogurt, then add it to the bowl. Gently fold it in just until everything is moistened.
Add the cranberries to the bowl and carefully stir them into the dough.
With floured hands, fold the dough together some more to make sure the ingredients are fully combined.
Transfer the scone dough to a flat, floured surface such as a cutting board. Without overworking it, form the dough into a circular disc that's 1 inch in height.
Place the scone disc in the freezer for 10 minutes.
Line a medium-sized baking sheet with parchment paper or with a non-stick mat.
Remove the dough from the freezer. Slice it into 8 wedges and place them 1 inch apart on the lined baking sheet.
Bake the scones on the top rack for 18-22 minutes. Start checking on them after about 15 minutes or so to prevent them from burning.
Take them out of the oven when they are a light golden brown and place them on a cooling rack.
Make the icing by whisking together the powdered sugar, plant milk, and almond extract.
Drizzle the glaze over the scones once they have cooled down and enjoy!
Recipe Variation Ideas
- Add 1-2 tablespoon orange zest to the dough for cranberry orange scones.
- Add chopped almonds or any other nut to the dough for a crunchy, nutty bite.
- Use orange juice in place of plant milk in the icing for an orange glaze.
No-Waste Ideas
- Use leftover cranberries to make Cranberry Orange Muffins.
- The remaining yogurt can be used to make Blackberry Scones or to mix into Chia Pudding.
Storage & Reheating
Store these scones in a closed container on the counter for 2 days, in the refrigerator for 5 days, or in the freezer for 3 months. Simply heat them up in the microwave for 30 seconds before enjoying them!
Related Vegan Recipes
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Vegan Cranberry Scones
Ingredients
- 2 cups all-purpose flour
- ⅔ cup cane sugar
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup vegan butter, salted
- ¾ cup vegan yogurt, unsweet, non-flavored
- 1 teaspoon vanilla extract
- 1 cup cranberries, fresh or frozen
For the Icing
- ½ cup powdered sugar
- 3-4 teaspoon plant milk
- ¼ teaspoon almond extract
Instructions
- Position an oven rack to the top third of the oven and then preheat it to 400°F.
- Cut the vegan butter into smaller pieces or slices. Keep it in the refrigerator along with the vegan yogurt until you’re ready to use them so that they stay cold.
- Combine the flour, cane sugar, baking powder, cinnamon, and nutmeg in a large mixing bowl. Cut the cold butter cubes into the dry ingredients with a fork or pastry cutter until it’s crumbly.
- Mix the vanilla extract into the vegan yogurt, then add it to the bowl. Gently fold it in just until everything is moistened. Add the cranberries to the bowl and carefully stir them into the dough.
- With floured hands, fold the dough together to make sure the ingredients are fully combined.
- Transfer the scone dough to a flat, floured surface such as a cutting board. Without overworking it, form the dough into a circular disc that's 1 inch in height.
- Place the scone disc in the freezer for 10 minutes. Line a medium-sized baking sheet with parchment paper or with a non-stick mat.
- Remove the dough from the freezer. Slice it into 8 wedges and place them 1 inch apart on the lined baking sheet.
- Bake the scones on the top rack for 18-22 minutes. Start checking on them after about 15 minutes or so to prevent them from burning.
- Take them out of the oven when they are a light golden brown and place them on a cooling rack.
- Make the icing by stirring together the powdered sugar, plant milk, and almond extract. Drizzle the glaze over the scones once they have cooled down and enjoy!
Video
Notes
Ingredient Notes
- Add ⅛ teaspoon salt if your butter isn’t already salted.
- Any kind of vegan yogurt is fine to use (sweetened, vanilla, etc.).
- Almond extract can be replaced with vanilla or orange juice.
Recipe Variation Ideas
- Add 1-2 tablespoon orange zest to the dough for cranberry orange scones.
- Use orange juice in place of plant milk in the icing for an orange glaze.
- Add chopped almonds or any other nut to the scones for a crunchy, nutty bite.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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