Do you ever walk into a
Starbucks coffee shop and just ogle the baked goods case, because girl you know I do, and 0/10 something entices me…mostly because there’s absolutely 0 things vegan and partly because ya girl is trying to lost some L Bs.
I was working out of our Chicago office one day and a scone was calling my name when I went to get my latte. And so, the vegan orange cranberry scones below were born and let me tell you, ya’ll will take one taste and thank me. Not to toot my own horn (toot toot) but I verbally said I’m proud of myself after I tasted this scone so if you need a nice little self-esteem boost, make these vegan scones stat. It also works as a quick and easy vegan breakfast recipe or vegan dessert recipe.
Vegan Orange Cranberry Scones – What You Need
- 1 medium sized orange (for zest and 2 tbsp of juice)
- 2 cups Bob’s Red Mill Unbleached All-purpose Flour
- 1 tbsp baking powder
- 1/4 cup vegan sugar (I used Truvia and don’t care for the after taste, so I would recommend another vegan sugar of your choice)
- 3 twists of salt
- 1/4 cup coconut oil
- 1 cup canned coconut milk – be sure to not use the low-fat one
- 1 cup dried cranberries (or cherries would work well in this too)
- 1 9-inch circular baking tray
- Combine the dry ingredients (flour, baking powder, sugar)
- Add in the orange zest and add in 2 tbsp of orange juice
- Melt the coconut oil and stir it into your dough
- Stir in coconut milk
- Fold in the dried cranberries and mix until combined.
- Move the dough into your baking tray, cover and refrigerate for 30 minutes
- Preheat the oven to 400F
- Pull the tray out of the fridge and draw a knife through the dough to make even triangles
- Bake for 30 minutes, then cool for 10 minutes
The scones came out nice and soft and somewhat crumbly, and one will certainly fill you up!
If you try these, let us know what you think!
Question of the Day
What is your favorite vegan baked good?