1-Bowl Cranberry Orange Scones (Vegan + GF)
Easy, 1-bowl cranberry orange scones that are undetectably vegan + gluten-free! Fluffy, citrusy, lightly sweetened, and perfect for breakfast, brunch, and beyond!
Servings 6 (Scones)
Ingredients
- 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* (we like Miyoko’s // dairy butter would also work if not vegan // or coconut oil that’s scoopable — not liquid or frozen*)
- 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
Instructions
- Preheat your oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.
- 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.
- 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.
- 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.
- 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)!
- 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.
- 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.
Video
Notes
*Almond flour is important in this recipe. Cashew flour is the next best option. Making this one (tree) nut-free is a challenge, but it’s possible that a mix of sunflower seed flour (mill it finely in a blender), coconut flour, and arrowroot starch would work. The texture will vary!
*The combination of almond flour, oat flour, and potato starch gives these scones a classic scone flavor and fluffiness. You could try replacing the oat flour + potato starch with slightly less of a 1:1 gluten-free flour blend, but odds are they won’t be quite as fluffy!
*If using coconut oil, make sure it’s scoopable (the state it’s typically in when you buy it at the store), not liquid. If it’s too liquidy and pourable, this will negatively affect the scones. To fix, set your jar of coconut oil in the refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting) until the right texture is achieved. This is key to ensuring the scones’ texture is just right and the dough is easy to work with. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place to keep it at the right texture/consistency.)
*Nutrition information is a rough estimate.
*The combination of almond flour, oat flour, and potato starch gives these scones a classic scone flavor and fluffiness. You could try replacing the oat flour + potato starch with slightly less of a 1:1 gluten-free flour blend, but odds are they won’t be quite as fluffy!
*If using coconut oil, make sure it’s scoopable (the state it’s typically in when you buy it at the store), not liquid. If it’s too liquidy and pourable, this will negatively affect the scones. To fix, set your jar of coconut oil in the refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting) until the right texture is achieved. This is key to ensuring the scones’ texture is just right and the dough is easy to work with. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place to keep it at the right texture/consistency.)
*Nutrition information is a rough estimate.
Nutrition (1 of 6 servings)
Serving: 1 scone Calories: 303 Carbohydrates: 30.1 g Protein: 6 g Fat: 19.1 g Saturated Fat: 6.3 g Polyunsaturated Fat: 3.1 g Monounsaturated Fat: 7.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 347 mg Potassium: 240 mg Fiber: 3.9 g Sugar: 9 g Vitamin A: 6 IU Vitamin C: 9 mg Calcium: 181 mg Iron: 1.4 mg