Best Vegan Cranberry Orange Scones

I used to think scones were these fancy, complicated pastries that only real bakers could make. You know, the kind of thing you’d order at a coffee shop but never attempt at home. Then I realized most scone recipes are actually pretty simple—you just mix, shape, and bake.

The trick with vegan scones is getting that same buttery, flaky texture without the butter. Cold vegan butter works great, but you have to handle the dough gently. These cranberry orange ones are perfect for fall mornings when you want something sweet but not too heavy. Plus, the orange zest makes your whole kitchen smell amazing.

What Kind of Cranberries Should I Use?

You can use fresh, dried, or a mix of both cranberries for these scones, and each will give you a slightly different result. Fresh cranberries will burst with tart juice as they bake, creating pockets of bright flavor, while dried cranberries add a chewy sweetness that’s more concentrated. If you’re using fresh cranberries, you might want to toss them in a little flour before folding them into the dough to prevent them from sinking to the bottom. Dried cranberries work great straight from the package, though you can plump them up in warm water for a few minutes if they seem too hard.

Options for Substitutions

These scones are pretty forgiving when it comes to swaps, so here are some options if you need to make substitutions:

• All-purpose flour: You can use whole wheat pastry flour for a nuttier flavor, but your scones will be a bit denser. For gluten-free, try a 1:1 baking flour blend, though the texture might be slightly different.
• Coconut oil: Vegan butter works great here and gives a more traditional scone texture. You can also use vegetable shortening if that’s what you have on hand.
• Full-fat coconut milk: Any plant-based milk will work, but stick with something creamy like oat milk or cashew milk. If using thinner milk like almond milk, you might need slightly less liquid.
• Cranberries: Dried blueberries, chopped dried apricots, or even chocolate chips make tasty swaps. If using fresh berries, toss them in a little flour first to prevent bleeding.
• Orange zest and juice: Lemon works just as well for a different citrus twist. You can also try lime for something more unique, just use the same amounts.
• Maple syrup: Agave nectar or even a simple syrup made from sugar and water will work for the glaze. Adjust the liquid in the glaze accordingly.

Watch Out for These Mistakes While Baking

The biggest mistake when making vegan scones is overworking the dough, which leads to tough, dense results instead of the light, flaky texture you want – mix just until the ingredients come together and stop there. Make sure your coconut oil is softened but not melted, as liquid oil will create a different texture and won’t give you those lovely flaky layers that make scones so special. Don’t skip chilling the shaped scones for 15-20 minutes before baking, as this helps them hold their shape and prevents spreading in the oven. When adding the cranberries, gently fold them in at the very end to avoid bursting them and creating purple streaks throughout your dough. Finally, resist the urge to open the oven door during the first 15 minutes of baking, as the temperature drop can cause your scones to collapse before they’ve properly set.

What to Serve With Vegan Cranberry Orange Scones?

These scones are perfect for breakfast or afternoon tea, and they pair beautifully with a hot cup of coffee, black tea, or even chai for something a little spicy. Since they’re already sweet and fruity, I love serving them alongside some vegan butter or coconut cream for spreading, which adds a nice richness without competing with the cranberry-orange flavors. For a more complete breakfast spread, try them with fresh fruit like sliced strawberries or a simple fruit salad, or even some coconut yogurt with a drizzle of maple syrup. They’re also great on their own as a grab-and-go snack when you’re craving something sweet but not too heavy.

Storage Instructions

Keep Fresh: These cranberry orange scones are best enjoyed within 2-3 days when stored in an airtight container at room temperature. The orange glaze might soften a bit over time, but they’ll still taste great! If you want to keep that crispy exterior, store them uncovered for the first day, then cover them up.

Freeze: You can freeze these scones for up to 3 months, either baked or unbaked. If freezing unbaked, shape them and freeze on a baking sheet first, then transfer to a freezer bag. For baked scones, wait to add the glaze until after thawing and reheating.

Warm Up: To bring back that fresh-baked taste, warm your scones in a 300°F oven for about 5-7 minutes. You can also pop them in the toaster for a minute or two. If they were frozen, let them thaw at room temperature first, then warm them up and add fresh glaze if needed.

Preparation Time	30-45 minutes
Cooking Time	25-30 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 18-22 g
• Fat: 60-70 g
• Carbohydrates: 320-350 g

Ingredients

For the scones:

• 1 tbsp baking powder
• 1/4 cup sugar (granulated)
• 1/2 tsp ground cinnamon (optional, adds warmth to the dough)
• 1 cup full-fat unsweetened coconut milk (canned, shaken well)
• 1 pinch salt
• 1/4 cup coconut oil, softened (melted and cooled slightly)
• 1 cup mixed dried and fresh cranberries, divided (roughly chopped if large)
• 2 cups all-purpose flour (King Arthur all-purpose flour for reliable results)
• Zest of 1 orange (finely grated for best flavor)

For the glaze:

• 1 pinch cinnamon or pumpkin spice
• 1 to 2 tsp full-fat coconut milk (thin to desired consistency)
• Zest of 1/2 orange (finely grated)
• 1 tbsp orange juice (freshly squeezed for brighter flavor)
• 1 tsp maple syrup (pure maple syrup preferred)
• 3/4 cup powdered sugar (sifted to remove lumps)

Step 1: Prepare Mise en Place and Dry Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/4 cup sugar
• 1 pinch salt
• 1/2 tsp ground cinnamon
• Zest of 1 orange
• 3/4 cup powdered sugar

Gather all ingredients and measure them out before you begin.

In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon.

Finely grate the zest from 1 orange directly into the dry mixture and whisk to distribute evenly—this ensures the orange flavor is woven throughout the dough rather than concentrated in spots.

I like to sift my powdered sugar for the glaze at this stage too, so there are no lumps later.

Set the dry mixture aside.

Step 2: Cut in Fat and Create the Dough

• dry ingredient mixture from Step 1
• 1/4 cup coconut oil, softened
• 1 cup full-fat unsweetened coconut milk
• 3/4 cup mixed dried and fresh cranberries

Add the softened coconut oil to the dry ingredient mixture and use a pastry cutter, two knives, or your fingertips to work it in until the mixture resembles coarse breadcrumbs with pea-sized pieces of oil visible throughout.

This texture is crucial for tender, flaky scones.

Pour in the full-fat coconut milk and gently stir with a fork until just combined—the dough should be slightly shaggy and moist but not overworked, as overworking develops gluten and makes scones tough.

Fold in 3/4 cup of the mixed cranberries just until distributed.

I find it helpful to fold gently rather than stir to keep the texture light and delicate.

Step 3: Shape, Chill, and Score the Scones

• dough from Step 2

Turn the dough out onto parchment paper and gently shape it into a 7-inch round about 2 inches thick, being careful not to compress it too much.

Chill the dough in the freezer for 20 minutes while you preheat your oven to 400°F—this resting period helps the fat stay solid during baking, which creates those desirable flaky layers.

After chilling, use a sharp knife to cut the round into 6 wedges, wiping your knife clean between cuts for neat edges.

Step 4: Top and Bake the Scones

• scored dough from Step 3
• reserved 1/4 cup mixed cranberries

Transfer the wedges to a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Sprinkle the tops of each scone with a small amount of granulated sugar and dot with the reserved cranberries, pressing them in gently so they stick.

Bake at 400°F for 22 to 25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.

Let the scones cool completely on a wire rack before glazing—this prevents the glaze from melting and running off.

Step 5: Make the Orange Glaze

• 3/4 cup powdered sugar
• 1 pinch cinnamon or pumpkin spice
• 1 tsp maple syrup
• 1 tbsp orange juice
• Zest of 1/2 orange
• 1 to 2 tsp full-fat coconut milk

While the scones cool, prepare the glaze.

In a small bowl, whisk together the sifted powdered sugar, pinch of cinnamon or pumpkin spice, maple syrup, and freshly squeezed orange juice.

Add the finely grated zest from 1/2 orange and stir until smooth.

Add the coconut milk one teaspoon at a time until you reach your desired consistency—the glaze should be thick enough to drizzle but thin enough to flow slightly from a spoon.

I prefer a thicker glaze that clings to the scones rather than pooling at the bottom, so I usually use just 1 teaspoon of coconut milk.

Step 6: Glaze and Serve

• cooled scones from Step 4
• orange glaze from Step 5

Drizzle the glaze over the completely cooled scones using a fork or small spoon, letting it cascade naturally down the sides.

Allow the glaze to set for about 5 minutes before serving—this gives it time to firm up slightly and look polished.

Serve the scones fresh, ideally while they still have some warmth and the texture is at its best.