1-Bowl Cranberry Orange Scones (Vegan + GF) As seen on Minimalist Baker Bookmark recipe Print recipe Download recipe Share Total Time 40 minutes Prep Time 20 minutes Cook Time 20 minutes Rating 4.75 out of 5 stars (8) Ingredients 6 servings 1 ¼ cup almond flour* (we like Wellbee’s)1/2 cup oat flour*1/2 cup potato starch*3 Tbsp cane sugar1 ½ Tbsp orange zest (1 ½ or 2 large oranges yield ~1 ½ Tbsp // 4 ½ tsp zest)2 ½ tsp baking powder1 ½ tsp flaxseed meal (ground flax seeds)1/4 tsp sea salt1/4 cup cold vegan butter*1/4 cup orange juice (1 ½ large oranges yield ~1/4 cup or 60 ml juice)1/2 cup fresh or frozen whole cranberries Calories DessertsKid-FriendlyBakingBeginnerBreakfastGluten-FreeWinterHealthyQuick and EasyVeganBrunchSweetFruitsSnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat your oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside. Step 2 To a large mixing bowl, add almond flour, oat flour, potato starch, cane sugar, orange zest, baking powder, flaxseed meal, and sea salt. Whisk together until fully incorporated. Step 3 Use a pastry cutter, fork, or clean hands to cut the butter into the flour mixture until it resembles wet sand with some pea-sized pieces of butter remaining. Step 4 Add the orange juice a little at a time while stirring with a wooden spoon. The dough should not be crumbly, and it should also not stick to your fingers. If too dry, keep mixing or add 1 tsp more orange juice at a time (up to 1 Tbsp more). Then add your cranberries and gently stir to distribute. Step 5 Turn the dough out onto the prepared baking sheet and use your hands to form it into a disc about 3/4 to 1 inch in height. Use a knife to cut the circle into 6 even wedges. Then use a floured spatula to arrange the scones about 2 inches apart on the baking sheet. Sprinkle the tops with a bit more cane sugar for a sparkly finish and extra sweetness (optional)! Step 6 Bake for 18-20 minutes or until fluffy and light golden brown on the edges. Let cool slightly before enjoying. These are delicious plain or spread with a little vegan butter. Step 7 NOTE: Best within the first 24-36 hours after baking. The texture tends to become dried out after that. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days, or in the freezer for up to 1 month. You can also freeze the cut out scones and bake from frozen, adding 3-5 extra minutes to the bake time as needed.
