Author: Flaky, soft, and bursting with holiday flavor! These Vegan Cranberry Orange Scones are golden on the outside, tender inside, and taste just like bakery-style scones made right at home. Finished with a sweet orange glaze, they're festive, cozy, and surprisingly easy to make. Perfect for Christmas morning, holiday brunch, or a make-ahead breakfast treat.
Want to take these scones to the next level? Using vegan butter makes them flakier, richer, and even more irresistible!
These Vegan Cranberry Orange Scones are everything a good scone should be: buttery-soft inside, lightly crisp on the outside, with bright citrus and juicy cranberries in every bite! The orange-scented glaze on top adds just the right amount of sweetness, making these easy scones truly taste like a treat. They're perfect for a holiday brunch, or for nibbling on for breakfast while sitting by the Christmas tree opening gifts! But I also love these as a pairing with a cup of afternoon tea or coffee, when you want a little bite of something sweet.
Why You'll Love This Recipe
- Bright holiday flavor: Citrus fruit is just coming into season this time of year and the cranberry harvest has just ended, which is why this is such a classic combination for holiday treats (like these Vegan Cranberry Orange Muffins!).
- Perfect texture: Cold vegan butter and a short chill time help create flaky, tender layers just like traditional scones, without the dairy.
- Easy to make: If you've been led to believe that scones are fussy, I'm here to tell you: they're really not! This cranberry orange scones recipe is easy and it's made with a lot of pantry staples too, keeping your shopping light.
- Great for make-ahead baking: You can shape and freeze the scones, then bake straight from frozen for fresh, flaky scones anytime.
Ingredients for Cranberry Orange Scones
- Dry ingredients: All-purpose flour, white sugar, baking powder, and salt.
- Orange zest: This is added with the dry ingredients. Be sure to zest the orange first, then juice it for the glaze.
- Butter: Use a firm vegan butter made for baking and make sure it's well-chilled for flaky results.
- Full-fat coconut milk or vegan heavy cream: Adds richness and moisture; it should also be cold.
- Vanilla extract: Use pure vanilla, not imitation, for the best flavor.
- Fresh or frozen cranberries: Either works; frozen cranberries can be used straight from the freezer.
- For topping: Plant-based milk for brushing and coarse sugar for sprinkling on top.
- For glazing: Powdered sugar and orange juice.
How to Make Vegan Cranberry Orange Scones
- Mix dry ingredients: Whisk together the flour, sugar, baking powder, salt, and orange zest.
- Cut in butter: Add the vegan butter and cut it into the flour until the mixture is crumbly.
- Add wet ingredients: Combine the coconut milk and vanilla; pour these into the dry mixture with the cranberries. Stir just until the dough comes together. It should look shaggy and a little sticky. Don't overmix.
- Shape: Turn the dough out onto a floured surface, form an 8-inch disc, and cut into wedges. Chill 15 minutes.
- Bake: Brush with the plant-based milk, sprinkle sugar on top, and bake at 400°F for 22 to 25 minutes, until the edges are golden and the tops are lightly browned.
- Glaze: Whisk together the powdered sugar and orange juice; drizzle over the cooled scones.
Tips & Variations
- Keep everything cold: Cold ingredients = flakier scones. Pop the butter in the freezer briefly if you need to.
- Don't overwork the dough: Doing so can soften the butter too much and over-activate the gluten in the flour and this means tough, dense scones.
- Cut swiftly, don't saw: When slicing the dough into scones, don't use a sawing motion. This will seal the edges and limit the rise of your cranberry orange scones. Instead, make swift downward cuts with a sharp knife.
How to Store
- Room temperature: Store glazed scones in an airtight container for up to 2 days. You can layer parchment or wax paper between them if you have to stack them to keep them from sticking to each other.
- Refrigerator: Refrigerate these cranberry orange scones in an airtight container for up to 5 days.
- Freezer: Freeze baked scones for up to 2 months; thaw at room temperature or warm briefly in the microwave.
- Freeze before baking: You can freeze unbaked scone wedges until solid, then bake straight from frozen, adding 2-3 minutes to the bake time.
More Vegan Breakfast Treats
- Easy Vegan Pumpkin Muffins
- Vegan Lemon Loaf (better than Starbucks)
- Easy Vegan Glazed Donuts
- Vegan Banana Nut Muffins
If you try this vegan cranberry orange scone recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Cranberry Orange Scones
Flaky, soft, and bursting with holiday flavor! These Vegan Cranberry Orange Scones are golden on the outside, tender inside, and studded with tart cranberries and fragrant orange zest. Finished with a sweet orange glaze, they're festive, cozy, and so easy to make. Perfect for Christmas morning, holiday brunch, or an afternoon tea treat.
Servings: large scones (or 16 small scones)
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Ingredients
For the scones:
- 2 cups all-purpose flour
- ½ cup white sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons orange zest, (from about 1 orange)
- ½ cup cold vegan butter, cubed (keep very cold, pop in fridge or freezer if needed)
- ⅔ cup full-fat coconut milk or vegan heavy cream, cold
- 1 teaspoon vanilla extract
- 1 heaping cup fresh or frozen cranberries
For topping:
- 1 tablespoon plant-based milk, for brushing
- 1 tablespoon coarse sugar, optional, for crunch
For the orange glaze:
- 1 cup powdered sugar
- 2-3 tablespoons orange juice
Instructions
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
- Cut in butter: Add the cold vegan butter cubes. Use a pastry cutter or fork to cut the butter into the flour until the mixture looks like coarse crumbs.
- Add wet ingredients: In a small bowl or measuring glass, whisk the coconut milk and vanilla. Pour over the flour mixture, add the cranberries, and gently stir until the dough just comes together. It should very shaggy and a bit sticky, don't overmix.
- Shape the dough: Turn the dough onto a lightly floured surface. Gently pat into an 8-inch (20 cm) disc about 1 inch (2.5 cm) thick. Cut into 8 wedges for large scones or 16 for smaller ones. Transfer to a parchment-lined baking sheet. Chill in the fridge for at least 15 minutes while you preheat the oven (this helps with flakiness.)
- Bake: Preheat oven to 400°F (200°C). Brush the scones with plant-based milk and sprinkle with coarse sugar if using. Bake for 22-25 minutes, until golden brown at the edges. Let cool at least 10 minutes before glazing.
- Glaze: In a small bowl, whisk powdered sugar with orange juice until smooth. Drizzle over the scones and enjoy!
Notes
Make ahead: Shape the scones and refrigerate overnight, then bake fresh the next morning. Or freeze unbaked wedges until solid, then store in a freezer bag. Bake from frozen, adding 2-3 minutes.
Storage: Once the glaze sets, store scones in an airtight container at room temperature for 2 days, in the fridge for 5 days, or freeze baked scones for up to 2 months.
Vegan Butter: Some vegan butters or margarines are soft and spreadable, which makes them perfect for toast but not great for baking scones. Use a firm vegan butter made for baking (it should say so on the package).
Nutrition
Serving: 1scone (recipe makes 12 scones) | Calories: 351kcal | Carbohydrates: 54g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 374mg | Potassium: 93mg | Fiber: 1g | Sugar: 29g | Vitamin A: 557IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 2mg
Irina says
I did a freezer prep with 2 batches of these minus the glaze, and they are awesome! Thanks for the recipe 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Irina! Wonderful, 😊 So glad they worked out for you!
Julie says
this appeared just when I needed it, with fresh cranberries left over from the holidays! really appreciate you specifying tune freeze-ahead option as well as the tip that frozen cranberries work as well! thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Julie! I’m so glad the timing worked out perfectly 😊 Thanks for the kind note, and I love that you used up those leftover cranberries!
Danielle says
Hi Sam, these scones are everything you promissed; flaky, crisp on the outside, soft on the inside, and absolutely delicious! I have made them 3 times already and offered them as Holiday treats. I not only love your recipes, but your bubbly personnality always makes me smile.
Very best wishes for the Holidays!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s so lovely to hear, Danielle! I’m thrilled they’ve become a holiday favorite for you. Thanks so much for the kind words and warm wishes 💛
AnnaB says
Are these easy to make? Im not a baker 🐝
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes, they’re very beginner friendly! If you can stir and pat dough together, you’ve got this 😊
Patricia says
No my question is different....Can these be made gluten free? If so, which GF flour blend do you suggest?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Patricia! Yes, a 1 to 1 gluten free baking blend works best. You may need an extra splash of liquid since GF flour absorbs more.
Jo says
Is it okay to place the dough in a silicone mould to chill before baking?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jo! Yes, that’s totally fine. Just make sure it’s chilled and firm before baking.
Jo says
Thanks so much Sam 😊
kathy says
What can I susbsitutue for flour? can't eat any flour and even gluten free
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kathy! This recipe does need flour for structure, so I don’t have a flourless alternative for this one.
Patricia says
Could these be made gluten free? If so which blend would you suggest?
kathy says
can't eat gluten free also
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Patricia! Yes, a good 1 to 1 gluten free flour with xanthan gum (like Bob’s Red Mill 1 to 1) should work well here. The scones will be a bit more delicate but still delicious. You may need to use a touch less coconut milk since GF flour absorbs more. Hope you enjoy them!