Making the perfect scones with flaky insides and a slight crunch on the outside is easier than you might think! Cranberry Orange Scones are the perfect way to warm your kitchen and delight everyone who tries them.
There aren’t many bright, fruity, and zesty flavors associated with the holiday season, but the ones that are cannot be beat! Orange Cranberry Scones combine two seasonal fruits into a flaky, perfect pastry. You’ll eat one and immediately start craving another! Trust us, you want these scones on your holiday menus.
The Best Cranberry Orange Scone Recipe
There are so many reasons to love this scone recipe! It’s the perfect sweet-tart balance without being overly sugary. It’s a bright and zesty orange scone thanks to both orange juice and zest. Dried cranberries can be slightly tart on their own, but this cranberry scone recipe adds in maple for a sweetness that balances everything out perfectly.
Egg-Free Scone Recipe
This special pastry recipe doesn’t require any eggs. Here’s some fun science: the acid in the orange juice combined with the baking soda acts as leavening, so no eggs needed here! It's vegan because we used coconut oil instead of butter for recipe.
Tips for Perfect Scones
Some home cooks may be intimidated by scones because they’re a little more finicky than other pastries, but we have a few tips and tricks to make yours come out perfectly every time.
- Use cold ingredients! Measure your coconut oil first, the refrigerate it for at least 10 minutes before adding it to your dry ingredients.
- Make sure you use canned coconut milk and not any plant based milk beverage.
- Work quickly! You don’t want the dough softening too much while you work. Use a food processor, a pastry cutter, or your hands to form the dough. Just don’t over mix! It’s even fine if there are some lumps in the dough!
- Chill the scones before popping them into the oven. Put them in the refrigerator while your oven preheats. This final chill will render a tender, flaky scone.
What Shape Are Scones?
You may be used to seeing scones in a triangular shape. That works great for this recipe, and we also decided to experiment with scone shapes and create round ones and they came out great as well, so have fun with it!
- For triangular scones, pat the dough into a circle and slice it like a pie, into triangles.
- For smaller triangular scones shape the dough into a square, cut it in quarters and make 4 triangle out of each quarter. You will get 16 mini scones.
- For round scones, section off about ¼ cup of dough and form them into balls flattened a bit on top (they don't have to be shaped perfectly). Again, make sure you move quickly so the dough doesn’t soften and warm from the heat of your hands!
Triangle scones 
Mini Triangle Scones Round Scones
Other Baking Recipe Ideas
- 3-Ingredient Peanut Butter Cookies
- Best Tahini Cookies
- Vegan Stout Chocolate Cupcakes with Irish cream Frosting
- Vegan Butter Cookies
- Nana's Cranberry Pistachio Biscotti
DID YOU MAKE OUR ORANGE CRANBERRY SCONES?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Print
Orange Cranberry Scones
- Total Time: 1 hour
- Yield: 16 1x
- Diet: Vegan
Description
Making the perfect scones with flaky insides and a slight crunch on the outside is easier than you might think! Cranberry Orange Scones are the perfect way to warm your kitchen and delight everyone who tries them.
Ingredients
- 2 cups all purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ⅛ tsp salt
- ½ cup dried cranberries
- Zest of 1 orange
- ½ cup canned light coconut milk ( not beverage / do not sub for plant milk)
- ¼ cup maple syrup
- 2 tbsp orange juice
- ½ cup refined coconut oil, chilled
- Coarse sugar to sprinkle on top (optional)
Instructions
- Line a large baking sheet with parchment paper
- Combine the flour, sugar, baking powder, baking soda, salt, cranberries and orange zest in a large bowl. Toss well, so the cranberries are well coated
- In medium bowl, whisk together the coconut milk, maple syrup and orange juice. Set aside
- Combine the flour mixture and coconut oil in a food processor bowl (make sure to spoon off pieces of coconut oil so it's well distributed). Pulse a few times until combined, and the mixture resembles coarse corn meal
- Pour the coconut mixture and keep pulsing until it forms a dough (do not over mix)
- Turn the dough onto a well floured surface, and shape it into an approximately ½ inch thick, 6.5x6.5 square. Cut it into 4 equal size squares, then cut each square into 4 triangle (see picture above). You will end up with 16 triangles. Arrange them on the lined baking sheet, sprinkle each one with coarse sugar (if using) and chill for 15 minutes
- In the meantime, preheat the oven to 400F. Once the scones are chilled, bake them for 23 minutes, until golden brown
- Prep Time: 35 minutes (inclused chill time)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 scone
- Calories: 164
- Sugar: 10.1
- Sodium: 19.4
- Fat: 7.5
- Saturated Fat: 6.1
- Unsaturated Fat: 0.7
- Trans Fat: 0
- Carbohydrates: 22.8
- Fiber: 0.7
- Protein: 1.6
- Cholesterol: 0
Rebeca
Delicious!
Vicky & Ruth
Thank you!