1-Bowl Cranberry Orange Scones (Vegan + GF)
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 sugar
- 1 ½ Tbsp orange zest (1 ½ or 2 large oranges yield ~1 ½ Tbsp // 4 ½ tsp zest)
- 2 ½ tsp baking powder
- 1 ½ tsp flaxseed meal (ground flax seeds)
- 1/4 tsp sea salt
- 1/4 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
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Preparation
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.
Step 8
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