Vegan Cranberry Scones with Maple Glaze
The best vegan scones— crusty golden on the outside with a tender, rich crumb that’s studded with cranberries and a hint of orange. Drizzled with a maple glaze. Naturally sweetened and vegan.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Desserts & Sweets
- Method: Bake
Ingredients
Scale
Scones
- 2 cups (255g) spelt or all-purpose flour*
- 1 tbsp baking powder
- 2 tbsp coconut sugar
- ¼ cup (54g) coconut oil, solid
- ¾ tsp salt
- 1 cup (100g) fresh cranberries
- zest of one orange (about 3–4 tbsp)
- 2 tbsp maple syrup
- 1 cup (225g) from a can of full-fat coconut milk, shaken well*
Maple Glaze
- ¼ cup maple syrup
- 2 tbsp full-fat coconut milk
- ¾ cup powdered sugar, plus more as needed
- 1 pinch sea salt
- 1 tsp vanilla
Instructions
- Combine dry ingredients. In a food processor, combine flour, baking powder, coconut sugar, coconut oil, and salt and pulse until it forms a powdery meal. Transfer to a medium mixing bowl and add in cranberries and orange zest, tossing until combined.
- Combine wet ingredients. Shake the can of coconut milk so the fats and liquids are combined, then measure out one cup milk. Pour coconut milk and maple syrup into the bowl with the dry ingredients, stirring to form a soft dough.
- Shape scones. Pat dough into a 7-inch wheel on a floured parchment paper sheet and chill in the refrigerator for 15 minutes for fats to solidify (also makes it easier to cut).
- Bake scones. In the meantime, preheat oven to 400°F (204°C). Cut the round of dough into 8 wedges, and arrange pieces on a parchment-lined baking sheet. Bake for 25-30 minutes or until golden brown, and let cool before icing.
- Make the glaze. Add maple syrup and 2 tbsp of the remaining coconut milk to a microwave-safe bowl and cook on high for one minute until bubbling. Add powdered sugar, salt, and vanilla, whisking until it forms a thick, but still pourable glaze. Drizzle onto scones and let set for 10-15 minutes before serving.
Notes
- *You can also substitute gluten-free flour, although I have not tested the recipe with it.
- Coconut oil should be solid at room temperature. If your coconut oil is liquid, simply place in the refrigerator to set for a few minutes.
- Use full-fat coconut milk from a can, not the type sold in the cartons (too diluted for this purpose).
Find it online: https://theplantbasedwok.com/cranberry-scones-with-maple-glaze/