Can I use regular flour instead of gluten-free?

Absolutely! You can substitute an equal amount of all-purpose flour for the gluten-free blend. The texture may be slightly different, but the scones will still be delicious. You might need slightly less orange juice as regular flour typically absorbs less moisture.

What can I use instead of coconut oil?

Vegan butter works perfectly as a 1:1 substitute for coconut oil. If you're not strictly vegan, cold butter will also work beautifully. Just make sure whatever you use is cold and solid.

Can I use dried cranberries instead of fresh?

Yes, though it will change the flavor profile. Use 3/4 cup of dried cranberries, and consider soaking them in orange juice for 15 minutes before adding to the dough to plump them up. Drain well before incorporating.

Why did my scones spread too much during baking?

This usually happens when the coconut oil warms up too much before baking. If your dough feels too soft after mixing, refrigerate the shaped scones for 15-20 minutes before baking to firm up the fat.

Vegan Cranberry Orange Scones Recipe

Description

These Vegan Cranberry Orange Scones are a delightful mix of tart cranberries and zesty orange flavors. Perfect for breakfast or a light snack, these scones have a tender, flaky texture and are topped with a simple orange glaze. They’re entirely vegan and gluten-free, making them an excellent option for those with dietary restrictions. Enjoy them warm with a cup of tea or coffee!

Ingredients

Units Scale

Dry Ingredients

2 cups gluten-free flour blend
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/3 cup granulated sugar

Wet Ingredients

1/3 cup coconut oil – cold and solid
1 tsp pure vanilla extract
1 tbsp orange zest – zest the orange before juicing it
1/8 cup – 1/4 cup fresh orange juice

Add-ins

1 cup fresh cranberries

Glaze

2 tbsp orange juice
1/4 cup powdered sugar

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Instructions

Preheat the oven.
Preheat your oven to 400°F to get it ready for baking these delicious scones.
Combine the dry ingredients.
In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, salt, cinnamon, sugar, and orange zest. Make sure everything is evenly incorporated.
Incorporate the coconut oil.
Add cold, solid coconut oil to the dry mixture. Use your hands, a pastry cutter, or a food processor to cut in the coconut oil until the mixture resembles coarse crumbs with pea-sized pieces of coconut oil.
Mix in the liquids.
Stir in the vanilla extract and orange juice. Start with 1/8 cup of orange juice and gradually add more (up to 1/4 cup) until the dough just comes together.
Add cranberries.
Gently fold the fresh cranberries into the dough. Be careful not to squish them while mixing.
Shape the dough.
Pat the dough into an 8-inch circle on a lightly floured surface or parchment paper. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Bake the scones.
Transfer the wedges to a baking sheet lined with parchment paper and bake for 12–17 minutes, or until the edges are slightly golden. Keep an eye on them to prevent over-baking.
Prepare the glaze.
While the scones are baking, whisk together 2 tbsp of orange juice and 1/4 cup of powdered sugar in a small bowl until it forms a smooth glaze.
Glaze and cool.
Once the scones come out of the oven, drizzle them with the prepared glaze while they’re still warm. Allow them to cool completely before serving.

Notes

To keep the coconut oil solid, refrigerate it for a few minutes before using if it has become soft due to room temperature.
If fresh cranberries aren’t available, frozen cranberries can be used. Just make sure they’re not thawed before adding to the dough.
These scones pair wonderfully with a dairy-free butter or marmalade for added sweetness.
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for extended storage.

Nutrition

Serving Size: 1 scone
Calories: 180
Sugar: 12g
Sodium: 160mg
Fat: 7g
Saturated Fat: 6g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg