Vegan Cranberry Scones
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!
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Bonnie - Serene Trail
Servings: 8
Calories: 263kcal
Ingredients
- 2 cups all-purpose flour, (240g)
- 2/3 cup cane sugar, (130g)
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup vegan butter, salted, (115g)
- 3/4 cup vegan yogurt, (190g)
- 1 tsp vanilla extract
- 1 cup cranberries, fresh or frozen, (250g)
For the Icing
- 1/2 cup powdered sugar, (50g)
- 3-4 tsp plant milk
- 1/4 tsp almond extract
Instructions
- Position an oven rack on the top third of the oven and preheat it to 400°F (200°C). Cut the vegan butter stick into smaller 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 bowl. Cut the butter into the dry ingredients 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 and carefully stir them into the dough.
- With floured hands, fold the dough together to make sure the ingredients are fully combined. Transfer the 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 a non-stick mat or parchment paper.
- 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.
Video
Notes
Keep the butter and yogurt as cold as possible so that the scones beautifully puff up in the oven.
Measure your flour by spooning it into the measuring cup and then scraping the excess off the top with a flat edge.
A nonstick baking mat will tend to work best here because it has more "grip," whereas parchment paper will allow the scones to spread a little flatter.
Take the scones out of the oven as soon as you see a light golden hue start to form.
Ingredient Notes
- Add 1/8 tsp 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.
Nutrition
Serving: 1 scone | Calories: 263kcal | Carbohydrates: 42.3g | Protein: 5.5g | Fat: 7.4g | Saturated Fat: 2g | Sodium: 220mg | Potassium: 308mg | Fiber: 1.8g | Sugar: 13.1g | Calcium: 216mg | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.