This orange and cranberry scones recipe is vegan and devoid of simple white sugar and flours. The result is a deliciously animal-friendly scone that you can have everyday, not just for special occasions.
Scones are a breakfast or mid-day snack that I tend to avoid, mostly because I know they are often too heavy to warrant eating. However, they pair so well with an afternoon tea and are dense enough to fill me up for hours, so why not find a way to incorporate a scone into a plant-based diet?
Coconut milk adds the fat component, but in a healthier, easier-to-digest way. The orange and cranberries complement each other perfectly, giving you a light, zesty feeling with each dense bite. Enjoy!
Orange and Cranberry Vegan Scones Recipe
Serves about 10
- 1 cup whole-wheat flour
- 1 cup spelt flour
- 1/3 cup turbinado sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon orange zest
- 1 1/4 cup chilled coconut milk
- 1 cup fresh cranberries
From the Organic Authority Files
Preheat the oven to 425 degrees Fahrenheit. Grease a baking sheet or line it with parchment paper.
In a bowl, combine the flours, sugar, baking powder and salt. Add the coconut milk and fold until everything is combined, being careful not to over mix. Add the cranberries, fold the into the thick dough until evenly combined and then transfer the dough to a floured surface. Shape into a 10-inch wide disc that is about 3/4 inches thick. Cut into about 10 wedges.
Place each wedge onto the baking sheet, making sure they are not placed too close together. Bake for about 20 minutes or until cooked through and lightly browned.
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Photo Credit: David Legget