These cranberry orange scones are a delightful treat, perfect for breakfast or a cozy afternoon snack. The combination of tart cranberries and zesty orange creates a burst of flavor in every bite. Plus, they are made with coconut oil and non-dairy milk, making them a great option for those following a vegan diet.
Some of the ingredients in this recipe might not be staples in every kitchen. Coconut oil is used instead of butter, and it should be solid for the best texture. Non-dairy milk is also required, which can be any plant-based milk like almond, soy, or oat milk. Additionally, apple cider vinegar is used to help the milk curdle, creating a buttermilk-like consistency.
Ingredients for Cranberry Orange Scones
Flour: The base of the scones, providing structure and texture.
Sugar: Adds sweetness to balance the tartness of the cranberries.
Baking powder: Helps the scones rise and become fluffy.
Salt: Enhances the overall flavor.
Coconut oil: Used instead of butter, it should be solid to create the right texture.
Non-dairy milk: Any plant-based milk like almond, soy, or oat milk.
Apple cider vinegar: Helps curdle the non-dairy milk, mimicking buttermilk.
Vanilla extract: Adds a hint of vanilla flavor.
Orange zest: Provides a fresh, citrusy aroma and taste.
Cranberries: Adds tartness and a burst of flavor to the scones.
Technique Tip for Making Scones
When cutting in the coconut oil to the dry ingredients, make sure it remains solid and cold. This will help create a flaky texture in the scones. Use a pastry cutter or two knives to work the coconut oil into the flour mixture until it resembles coarse crumbs. Avoid using your hands too much, as the warmth can melt the coconut oil.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the scones slightly denser.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve a similar leavening effect.
salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.
coconut oil - Substitute with vegan butter: Vegan butter can provide a more traditional buttery flavor and texture.
non-dairy milk - Substitute with almond milk: Almond milk is a popular non-dairy milk that works well in baking.
apple cider vinegar - Substitute with lemon juice: Lemon juice can provide the necessary acidity to react with the baking powder.
vanilla extract - Substitute with almond extract: Almond extract can add a different but complementary flavor.
zest of one orange - Substitute with zest of one lemon: Lemon zest can provide a similar citrusy aroma and flavor.
fresh or frozen cranberries - Substitute with dried cranberries: Dried cranberries can be used if fresh or frozen are not available, though they will be sweeter and less tart.
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How to Store or Freeze Your Scones
To keep your cranberry orange scones fresh, store them in an airtight container at room temperature for up to 2 days. This will help maintain their delightful texture and flavor.
For longer storage, place the scones in the refrigerator. They can stay fresh for up to a week when stored this way. Just make sure they are in an airtight container to prevent them from drying out.
If you want to freeze the scones, first let them cool completely on a wire rack. This ensures they won't become soggy when thawed.
Wrap each scone individually in plastic wrap or aluminum foil. This helps to protect them from freezer burn and keeps them tasting fresh.
Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of how long they've been stored.
When you're ready to enjoy a frozen scone, simply remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the scone for 20-30 seconds or warm it in a preheated oven at 350°F (175°C) for about 10 minutes.
To refresh the scones and bring back their original texture, you can lightly toast them in a toaster oven or regular oven. This will give them a slightly crispy exterior while keeping the inside soft and tender.
If you prefer to freeze the scones before baking, follow the recipe up to the point of cutting the dough into wedges. Place the unbaked scones on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a resealable freezer bag or airtight container.
When you're ready to bake the frozen scones, preheat your oven to 400°F (200°C) and bake them directly from the freezer. You may need to add a few extra minutes to the baking time, so keep an eye on them and bake until they are golden brown and cooked through.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the cranberry orange scones on a baking sheet lined with parchment paper. Warm them in the oven for about 10 minutes, or until they are heated through and slightly crispy on the outside.
For a quicker method, use a microwave. Place a scone on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. This will keep the scone moist while reheating.
If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket in a single layer and heat for 3-5 minutes. This method will give them a nice, crispy exterior.
For a stovetop method, use a skillet over medium-low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method helps maintain the scones' texture.
If you prefer a toaster oven, preheat it to 350°F (175°C). Place the scones on a baking tray and heat for 5-7 minutes. This method is great for achieving a slightly crispy texture.
Essential Tools for This Recipe
Oven: Used to bake the scones at the specified temperature of 400°F (200°C).
Baking sheet: Lined with parchment paper to place the scone wedges on for baking.
Parchment paper: Prevents the scones from sticking to the baking sheet and makes for easy cleanup.
Large mixing bowl: Used to whisk together the dry ingredients like flour, sugar, baking powder, and salt.
Whisk: Helps to evenly combine the dry ingredients.
Pastry cutter: Used to cut in the solid coconut oil until the mixture resembles coarse crumbs.
Separate bowl: For mixing the wet ingredients like non-dairy milk, apple cider vinegar, and vanilla extract.
Zester: Used to zest the orange, adding flavor to the scones.
Spatula: Helps to fold in the orange zest and cranberries into the dough.
Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while shaping.
Knife: Used to cut the dough into 8 wedges.
Wire rack: Allows the scones to cool evenly after baking.
Time-Saving Tips for Making Scones
Pre-measure ingredients: Measure and prepare all ingredients before starting. This makes the process smoother and faster.
Use a food processor: Quickly cut in the coconut oil by pulsing it with the dry ingredients in a food processor.
Chill the dough: If the dough is too sticky, chill it in the fridge for 10 minutes to make it easier to handle.
Frozen cranberries: Use frozen cranberries directly from the freezer to save time on washing and prepping.
Shape and cut: Shape the dough directly on the parchment-lined baking sheet to avoid transferring and reshaping.
Cranberry Orange Scones Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup coconut oil, solid
- ¾ cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 zest of one orange
- 1 cup fresh or frozen cranberries
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the solid coconut oil until the mixture resembles coarse crumbs.
- In a separate bowl, mix the non-dairy milk, apple cider vinegar, and vanilla extract. Let it sit for a minute to curdle.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the orange zest and cranberries.
- Turn the dough out onto a floured surface and shape into a circle about 1 inch thick. Cut into 8 wedges.
- Place the wedges on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
- Let cool on a wire rack before serving.
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