One of the best birthday presents I’ve ever received was my sister being born 6 days before my second birthday. She was my playmate growing up and has been my best friend throughout adulthood. Unfortunately, we have never lived near each other. Living on different continents (first, me in Japan …. later, her in Africa) and then in different parts of the U.S. hasn’t stopped us from communicating frequently. First, it was by letters, then faxes, then email. And, for many years now, via phone most days (thank God for unlimited cell phone talk/text plans). If I could have anything for my impending birthday this year, it would simply be face-to-face time with my sister, talking over some scones (her favorite) and endless cups of coffee. So, I dedicate this Vegan Cranberry Lemon Scones recipe to my sister. The second mug of coffee in the picture below is for her too.
Realistically, my sister and I won’t get to see each other for our birthdays this year. However, I WILL be making these scones for Christmas morning when my mom and children will all be in town with me. These simple yet beautiful and festive vegan cranberry lemon scones just scream “holiday mornings” to me. Or, any morning, really. The holidays just sound like a good excuse – ha!
I’ve tried various ways to make dairy-free and/or vegan scones, and using coconut milk and coconut oil is my favorite. If you’re new to cooking with these ingredients, don’t worry: you can’t taste the coconut in these cranberry lemon scones. Once you heat coconut oil, the coconut taste disappears. If you DO want that coconut taste in something, like I do with my Almond Joy Inspired Cupcakes, then you make sure you do not heat the coconut oil. Coconut milk has a more subtle coconut flavor and doesn’t disappear completely the same way when heated, but I can’t taste it in these scones.
One of the things I love about these treats is that they don’t need a drizzle, which makes them faster and simpler to make. Some scones need the drizzle (and don’t get me wrong – I live an icing drizzle!!). But these have enough flavor on their own. With that said … my favorite way to eat them is with a little dairy-free lemon curd on them.
Ingredients for Vegan Cranberry Lemon Scones
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 3/4 tsp sea salt
- 1/2 tsp cardamon
- 1 cup fresh or frozen cranberries (I always buy up extras at the end of the holiday season and freeze them)
- 1 cup coconut oil (unsweetened, full fat – do not use sweetened or lite)
- zest of 1 lemon
- 1Tbsp fresh lemon juice (use the same lemon you zested; make sure you zest it first)
- Large sugar crystals (optional but recommended; I like the bright white ones from India Tree, which are vegan and contain no food dyes)
Directions for Vegan Cranberry Lemon Scones
- Mix all the dry ingredients
- Then add the remaining ingredients (except the cranberries and sugar topping) and blend, but don’t overwork the dough
- Fold in the cranberries and then form a ball
- Pat the ball into a disk and refrigerate for 20 minutes
- Preheat oven to 400 degrees
- Turn the dough onto a cookie sheet covered in parchment paper
- Cut the dough into 6 wedges (ideally, they’ll be the same size; if you’re like me, they’ll be almost … but not quite … the same size)
- Separate the wedges a little so they don’t touch
- Slowly sprinkle large sugar crystals on top (I pour a few in my hand at a time and do it by hand)
- Bake at 400 degrees F for 25 minutes; let cool … and enjoy!
Pin it/save it and make these cranberry scones!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 20 minutes |
| Servings |
scones
|
- 2 1/2 cups all purpose flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 3/4 tsp fine sea salt
- 1 cup coconut milk (unsweetened, full fat) (shake the can well before opening and pour out 1 cup)
- 1/4 cup coconut oil
- 1/2 tsp cardamon
- zest of 1 lemon
- 1 Tbsp fresh lemon juice
- 1 cup fresh or frozen cranberries
- sugar sprinkles (optional)
Ingredients
|
|
- Mix all the dry ingredients
- Then add the remaining ingredients (except the cranberries and sugar topping) and blend into a ball, but don't overwork the dough
- Fold in the cranberries and then form a ball
- Pat the ball into a disk and refrigerate for 20 minutes
- Preheat oven to 400 degrees F.
- Turn the dough onto a cookie sheet covered in parchment paper
- Cut the dough into 6 wedges (ideally, they'll be the same size; if you're like me, they'll be almost ... but not quite ... the same size)
- Separate the wedges a little so they don't touch
- Slowly sprinkle large sugar crystals on top
- Bake at 400 degrees F for 25 minutes; let cool ... and enjoy!
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