Vegan Cranberry Scones

Bursting fresh cranberries are baked inside a soft scone and then drizzled with a divine almond glaze.


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.

Transfer the dough to a floured surface and form it into a circular disc that's 1 inch in height.

Place the scone disc in the freezer for 10 minutes. 

Slice it into 8 wedges. 

place them 1 inch apart on the lined baking sheet.

Bake the scones on the top rack for 18-22 minutes.

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!

Click the link below for the full recipe and other helpful tips.

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