Vegan Cranberry Orange Scones

Ingredients

• 1 cup All-purpose Flour
• ¼ cup White Sugar
• 1 ¼ tsp Baking Powder
• 1 tsp Orange Zest
• ¼ cup Vegan Butter
• ⅓ cup Full-fat Coconut Milk
• ½ tsp Vanilla Extract
• ½ cup Fresh Cranberries
• ½ tbsp Plant-based Milk
• ½ tbsp Coarse Sugar
• ½ cup Powdered Sugar
• 1 ½ tbsp Orange Juice

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, white sugar, baking powder, and orange zest.
3. Add the cold cubed vegan butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the cold coconut milk and vanilla extract. Pour over the flour mixture, add the cranberries, and gently stir until the dough just comes together — it should be shaggy and slightly sticky. Do not overmix.
5. Turn the dough onto a lightly floured surface and gently pat into a 6-inch disc about 1 inch thick. Cut into 4 wedges and transfer to the prepared baking sheet. Brush the tops with plant-based milk and sprinkle with coarse sugar.
6. Bake for 20–25 minutes until golden brown at the edges. Let cool for at least 10 minutes. Season with salt and pepper to taste is not applicable here — skip. Whisk powdered sugar with orange juice until smooth, then drizzle the glaze over the cooled scones before serving.