Vegan Orange Cranberry Scones Recipes

VEGAN ORANGE CRANBERRY SCONES

Steps:

• In a large mixing bowl, combine flour, baking powder, sugar, salt and cinnamon. Add orange zest and mix.
• Stir in coconut oil to the dry ingredients, and mix by hand until a crumbly dough.
• Stir in coconut milk, using a wooden or rubber spatula.
• Toss with the cranberries and mix until just combined. Do not overmix.
• Turn the bowl onto a baking tray lined with parchment paper, and pat the dough into an approx. 7-inch (18 cm) round and 2-inch (4 cm) thick. Refrigerate for 20 minutes.
• Preheat the oven to 400°F (200°C).
• Cut the chilled dough into 6 wedges, detaching each of them from the center and leaving space in between so they don't stick together while baking.
• Sprinkle with sugar and bake for about 25 minutes. Let cool completely.
• In the meantime, prepare the glaze: in a small bowl, combine all the ingredients until you get a thick and smooth batter. Transfer into a pipping bag and set aside.
• When the scones are chilled, drizzle the glaze all over. Let chill for 5 minutes, and serve.

VEGAN ORANGE CRANBERRY SCONES

Steps:

• Heat oven to 375 degrees.
• In a large bowl, mix the oil, syrup, and orange juice.
• In a separate bowl, mix the flour, baking powder, spices, and salt.
• Add the dry ingredients to the large bowl and mix only until there are no visible flour clumps.
• Mix in cranberries and walnuts.
• Gather the dough up in your hands and place on a lightly floured surface. Knead the dough a few times to make it a cohesive mass and then pat it into three 4-5 inch rounds that are about 3/4-1 inch high. (Or if you want larger but fewer scones you can pat the dough into 2 rounds 5-7 inches wide.)
• Sprinkle generously with turbinado raw cane sugar for extra crunch.
• Cut each round with a sharp knife into 8 triangles (like a pie), and place them on a cookie sheet with parchment paper.
• Cook for 15-20 minutes or until firm and lightly browned. (Note: the scones tend to firm up slightly after they are removed from the oven and cool down so it is better to undercook them than to overcook them.) Best served warm but stay good for several days.

VEGAN CRANBERRY ORANGE SCONES

Steps:

• Preheat the oven to 425. Line a baking sheet with parchment paper or silicone baking mat and set aside.
• In a small bowl combine flour, sugar, baking powder, salt, and orange zest.
• Cut butter into small pieces and add it to the dry ingredients. Mix in with a pastry cutter or your fingers until a fine crumb has formed.
• In a small bowl or liquid measuring cup combine the coconut milk and chickpea flour, stirring vigorously until chickpea flour has completely dissolved. Stir in vanilla extract. Add wet ingredients to the dry ingredients, stirring to combine.
• With a wooden spoon or your hands, fold in the cranberries.
• Flour the bottom of an 8" cake pan and press dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on the prepared baking sheet. Brush with a light layer of creamer and bake for 20-25 minutes until tops are golden brown.
• While scones are baking combine ingredients for the glaze, adding juice slowly to the powdered sugar until desired consistency is reached. It should be slightly thick but thin enough to easily dip scones into the glaze.
• Remove scones from the oven, let cool for 10 minutes, then dip tops in the glaze before letting cool completely. Serve or store in an airtight container for up to 5 days.

ORANGE-CRANBERRY SCONES

Steps:

• Preheat the oven to 425ºF.
• Sift together both the flours, the baking powder, and the salt in a large bowl.
• Add the cranberries and walnuts. Combine and set aside.
• In another bowl, combine the oil, maple syrup, and orange juice and zest.
• Add to the dry ingredients and mix to form a dough.
• Scoop by the tablespoonful onto a cookie sheet.
• Bake for about 12 minutes, or until golden.
• Let cool before serving.

FAVORITE ORANGE-CRANBERRY SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine flour, 1/2 cup sugar, orange zest, baking powder, salt, and baking soda in a large mixing bowl. Grate frozen butter into dry ingredients using a box grater. Combine well, incorporating butter into dry ingredients until it looks like a coarse crumble. Stir in cranberries until combined.
• Combine sour cream, egg, orange juice, and vanilla extract in a small mixing bowl. Mix until smooth. Stir into dry ingredients and combine until dough just holds together and there are no dry ingredients at bottom of bowl; do not overmix.
• Turn out dough and form into a 10-inch circular mound, pressing flat to about 3/4-inch thickness, and sprinkle with remaining 3 tablespoons sugar. Cut circle into 8 triangles and spread apart slightly on the prepared baking sheet.
• Bake in the preheated oven until golden, 17 to 20 minutes. Serve warm or at room temperature.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
• Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
• Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

ORANGE CRANBERRY SCONES RECIPE BY TASTY

Steps:

• Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
• In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
• In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
• Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
• Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
• Preheat the oven to 400°F (200°C)
• Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
• Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
• Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
• Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
• Enjoy!