Orange & Cranberry Vegan Scones

Orange & Cranberry Vegan SconesI have always loved scones. They compliment a hot cup or tea or coffee so perfectly. But for some reason, I never had the courage to try and bake some myself. They seemed too fancy and advanced for my level of baking. I also could never find a good recipe. Most of the vegan scone recipes I could find online called for margarine or Earth Balance. Since I don’t cook with margarine and there are no vegan butters available here in Malaysia, I couldn’t even try any of these recipes if I wanted to.

Orange & Cranberry Vegan Scones

Thankfully, I have found a solution to my scone problem: coconut milk! Cold coconut milk is the perfect replacement for butter and adds a great taste to the scones. I’m not even sure how I stumbled upon this little dandy of a recipe, but I am so glad I did. I’ve made this recipe at least 5 times already and they always turn out great.

I have used both dry and fresh cranberries and both are delicious. You could also use blueberries and substitute lemon zest for the orange zest.

Orange & Cranberry Vegan Scones

These are great on their own or with a bit of jam or jelly. My husband prefers his with a simple glaze that I whip up with orange juice and powdered sugar. You can also make a tasty glaze out of leftover coconut milk and powdered sugar :)

Orange & Cranberry Vegan Scones

Orange & Cranberry Scones

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
zest from 1 orange (at least 1 teaspoon)
1 1/4 cups cold canned coconut milk
1 cup dried or fresh cranberries

Optional Glaze 

orange juice, coconut milk or other non-dairy milk
powdered sugar

makes 8-12 scones

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Preheat oven to 425 F. Lightly grease or line a baking sheet with parchment paper.

In a mixing bowl, combine flour, sugar, baking powder and salt.  Pour in coconut milk. Gently mix just until everything’s combined, don’t over mix. Dough will be thick. Gently add in cranberries.

Transfer dough onto a floured surface and shape into a disc about 10 inches in diameter and about 3/4 inches in thickness. Using a sharp knife or pizza cutter, cut into 8 or 12 wedges. Place onto prepared baking sheet 2 inches apart. Bake for 15-20 minutes or until golden brown. Serve immediately or store them in an airtight container after they have completely cooled. Enjoy!

(adapted from Art of Dessert)

About Stephanie Watkins

Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.

06. May 2013 by Stephanie Watkins
Categories: Baking, Breakfast | Tags: , , , , , , , , , , , | 22 comments

Comments (22)

  1. What a great idea to use coconut milk/cream! Do you use the one in the can or the tetra pack? There is one vegan butter you can get here in Malaysia that I know of – Nuttelex. Check at thr higher end grocery stores. Here in KL I find it at Jusco, Jaya Grocer, Cold Storage, and some others. It is from Australia. It’s not perfect for all baking since it’s a tub variety, not sticks. So I use it straight up cold out of the fridge, no need to let it sit out like you would a stiffer margarine/butter.

    • Oh wow! Thanks for the info, I will have to look for it next time I’m at Cold Storage! I the brand I use and like the best is Ayam, the one with a rooster on it. I have used both their boxed ‘coconut milk’ and canned ‘coconut cream’ and both turn out well. Using coconut milk makes the dough a bit easier to use and I find the scones rise more. When I use the canned coconut cream, the scones are more moist and have a stronger flavor of coconut. Now, these are the things I’ve noticed…but my husband can’t tell a difference!! Lol :-)

  2. These look fantastic! I will definitely be giving them a try. :D

  3. Yes please. I literally gasped when I saw the coconut cream choice, as we have lamented the non-vegan nature of scones many times. I am anticipating this one with stars in my eyes…

  4. Soo good, I made with blueberries and organic lemon zest. I used some whole wheat flour also. Had only lite canned coconut milk.

  5. Ah I love your replacement for the vegan butter. I’ve been trying to avoid using the vegan butters in baking and this looks amazing!

  6. Aw! These look delicious, Stephanie! I just made some blueberry muffins today and substituted some of the Earth Balance with cold coconut milk, and turned out amazing. Thanks for sharing!

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  8. I finally remembered to make these today – yum! An easy afternoon snack. I didn’t have any oranges, so I used lemon zest and dried cranberries.

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  10. These look so beautiful! I wish I had some to go along with my tea!

  11. These look so delicious!! So I literally just mixed the dough using a gluten free flour, and for some reason my dough was so incredibly wet! I used twice the flour what this recipe calls for! Any suggestions?

    • I am not sure, so sorry! Maybe it was the gluten free flour? Or maybe you accidentally added too much coconut milk?

  12. I just made these scones and I also found that they were too wet to shape into a circle to make scones. I added about 3/4 a cup more flour and made 1/4 cup dollops on the cookie sheet. They came out great that way!

  13. I just made these and they turned out great! They were a little wet but I was able to shape them into a circle with no extra flour. It might be because I used lite coconut milk instead of full fat. I used a little of the orange zest in a glaze for about half the scones. They’re delicious!

  14. I just made these, fab scones, had to make them with grated lemon rind instead of orange rind

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