Cranberry Scones ~
Classic scones infused with the festive flavor of cranberries are easy to make and add a pretty pop of color to any holiday breakfast or brunch!
It’s so easy to get caught up in the Thanksgiving or Christmas dinner menus but what about breakfast?
Lunch and dinner food on these holidays are obviously the main focus but breakfast can also feel special with very little effort.
Because I am all about getting ready for the big feast, our traditional Thanksgiving breakfast is always simple – usually pastries and a big fruit salad.
These scones are great because they are easy to prep a day ahead. Just keep the dough in the fridge overnight and pop the scones in the oven in the morning. Serve warm with butter or jam along with some fresh fruit and breakfast is done.
Ingredients for Cranberry Scones:
- unsweetened almond milk
- lemon juice
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- vegan butter
- fresh cranberries
To turn these into Cranberry-Orange scones:
Add a little citrusy flair by stirring in 2 teaspoons orange zest along with the cranberries.
Want to add a glaze?
Stir together 1/2 cup + 2 tablespoons powdered sugar and 1 tablespoon orange juice.
Drizzle over baked scones and allow glaze to dry before serving.
How to make Cranberry Scones:
Preheat oven to 400 degrees F.
Mix almond milk and lemon juice. Into a small bowl or measuring cup, add unsweetened almond milk and lemon juice. Stir to combine and set aside.
Combine dry ingredients. In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and baking soda.
Cut in the butter. Using a pastry cutter or your very clean hands, add cold butter and combine until mixture is crumbly.
Stir in the chopped cranberries.
Stir in the almond milk/lemon juice mixture, just until moistened.
Form dough into a ball. Onto a floured surface, turn dough out then, with floured hands, work dough into a ball.
Divide dough in half. Press each half into an 8-inch circle.
Cut each circle into 8 wedges.
Prepare to bake. Onto parchment-lined baking sheets, arrange scones at least 1-inch apart.
Bake 16 minutes or until lightly golden.
Serve warm or room temperature.
Cheers!
More recipes for cranberry season:
Vegan Cranberry Orange Cookies
Cranberry Scones
Ingredients
- 3/4 cup unsweetened almond milk
- 3/4 teaspoon lemon juice
- 3 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup vegan butter cold and cubed
- 1 cup fresh cranberries chopped
Instructions
- In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and baking soda.
- Using a pastry cutter or your very clean hands, add cold butter and combine until mixture is crumbly.
- Stir in the chopped cranberries.
- Stir in the almond milk/lemon juice mixture, just until moistened.
- Onto a floured surface, turn the dough out then, with floured hands, work dough into a ball.
- Divide dough in half. Press each half into an 8-inch circle.
- Cut each circle into 8 wedges.
- Onto parchment-lined baking sheets, arrange scones at least 1-inch apart.
- Bake 16 minutes or until lightly golden.
- Serve warm or room temperature.
Nutrition
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