Tart and sweet, these Vegan Glazed Cranberry Orange Scones are a delicious seasonal sweet treat! Flaky, buttery layers with bursting cranberries – these plant based scones are great for breakfast, tea time, or dessert.
Course Dessert
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 8scones
Author Two Market Girls
Ingredients
175g(1½ cups) frozen cranberriesthawed
240mL(1 cup) soy milk
15mL(1 tbsp) apple cider vinegar
7g(1 tbsp) ground flax seeds
170g(¾ cup) cold vegan butter
360g(3 cups) all-purpose flour+ some for dusting
12g(1 tbsp) baking powder
3g(½ tsp) baking soda
pinchsalt
30mL(2 tbsp) maple syrup
5mL(1 tsp) vanilla extract
6g(1 tbsp) orange zest
Cranberry Glaze:
160g(1⅓ cups) icing sugar
30mL(2 tbsp) fresh orange juice
6g(1 tbsp) orange zest
Instructions
Before you start: Place your scone mixture in the fridge whenever you're not using. It's important to keep the dough as cold as possible to ensure you get flaky layers.
Preheat oven to 400F.
To a bowl combine non-dairy milk, apple cider vinegar, ground flax seed, maple syrup, and vanilla extract. Mix and set in the fridge until needed.
In a large bowl combine flour, orange zest, baking powder, baking soda and salt. Mix until combined.
Add cold vegan butter to flour mixture and using a pastry blender, cut the butter into the flour until the mixture comes together in pea-sized crumbs. Having small chunks of butter in the mixture is what will form the flaky layers.
To the flour/butter mixture, add the milk mixture. Mix until all the flour is incorporated into a dough. You may need to use your hands to gently fold, but don't handle it too much or your body heat will melt the butter.
Add in the cranberries and mix until just combined.
If your dough is feeling a little sticky, generously flour a clean flat surface and turn out the dough onto it. Sprinkle some flour over top and gently knead 1-2 times and press it into a disk about 1 inch thick. Using a sharp knife cut the disk into pie slices - we opted for 8 total. Place scones on a lined baking sheet.
Bake for 18-20 minutes or until golden brown. Once baked, allow scones to cool about 10 minutes before serving.
To make the orange glaze, combine icing sugar, orange juice and orange zest. Drizzle over scones and allow to cool an additional 5-10 minutes before serving.