Vegan Cranberry Lemon Scones
Perfect for any morning or afternoon, these delicious Vegan Cranberry Lemon Scones are packed with flavor and easy to make. They’re also dairy-free, egg-free, soy-free and nut-free.
Servings Prep Time
6scones 10minutes
Cook Time Passive Time
25minutes 20minutes
Servings Prep Time
6scones 10minutes
Cook Time Passive Time
25minutes 20minutes
Ingredients
Instructions
  1. Mix all the dry ingredients
  2. Then add the remaining ingredients (except the cranberries and sugar topping) and blend into a ball, but don’t overwork the dough
  3. Fold in the cranberries and then form a ball
  4. Pat the ball into a disk and refrigerate for 20 minutes
  5. Preheat oven to 400 degrees F.
  6. Turn the dough onto a cookie sheet covered in parchment paper
  7. 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)
  8. Separate the wedges a little so they don’t touch
  9. Slowly sprinkle large sugar crystals on top
  10. Bake at 400 degrees F for 25 minutes; let cool … and enjoy!
Recipe Notes

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