Vegan Orange Cranberry Scones

  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 25 mins
  • Total Time: 1 hour 25 mins
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Cuisine: Vegan


These Orange Cranberry Scones are very festive and extremely easy to bake. Made with a perfect crumbly texture and bursting with juicy flavors, they are also entirely vegan!



For the scones:

  • 2 cups (225g) all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 cup (50g) sugar
  • 1 pinch salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 cup (55g) coconut oil
  • 1 cup (225g) coconut milk, full-fat and unsweetened
  • 1 cup (25 cl) fresh and dried cranberries, divided*
  • Zest of 1 orange

For the glaze:

  • 3/4 cup (90g) powdered sugar
  • 1 pinch cinnamon
  • 1 pinch pumpkin spice
  • 1 teaspoon maple syrup
  • 1 teaspoon coconut milk, full-fat
  • 1 Tablespoon orange juice
  • 1/2 orange, zest


  1. In a large mixing bowl, combine flour, baking powder, sugar, salt and cinnamon. Add orange zest and mix.
  2. Stir in coconut oil to the dry ingredients, and mix by hand until a crumbly dough.
  3. Stir in coconut milk, using a wooden or rubber spatula.
  4. Toss with the cranberries and mix until just combined. Do not overmix.
  5. Turn the bowl onto a baking tray lined with parchment paper, and pat the dough into an approx. 7-inch (18 cm) round and 2-inch (4 cm) thick. Refrigerate for 20 minutes.
  6. Preheat the oven to 400°F (200°C).
  7. Cut the chilled dough into 6 wedges, detaching each of them from the center and leaving space in between so they don’t stick together while baking.
  8. Sprinkle with sugar and bake for about 25 minutes. Let cool completely.
  9. In the meantime, prepare the glaze: in a small bowl, combine all the ingredients until you get a thick and smooth batter. Transfer into a pipping bag and set aside.
  10. When the scones are chilled, drizzle the glaze all over. Let chill for 5 minutes, and serve.


* or dried cranberries only if easier for you.

Keywords: vegan scones