Vegan Cranberry Orange Scones

These vegan cranberry orange scones are fresh, light and PERFECT for brunch this weekend! Gluten-free, dairy-free and vegan, they are easy to make no matter what your dietary restrictions are. Try them with my easy orange glaze to kick them up a notch! 
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 8 scones
Calories: 238kcal
Author: Megan


  • 2 cups gluten-free flour blend
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup granulated sugar
  • 1/3 cup coconut oil (cold and solid)
  • 1 tsp pure vanilla extract
  • 1 tbsp orange zest (zest the orange before juicing it)
  • 1/8 cup - 1/4 cup fresh orange juice
  • 1 cup fresh cranberries
  • 2 tbsp orange juice (for the glaze)
  • 1/4 cup powdered sugar


  • Preheat oven to 400F.
  • Combine flour, baking powder, salt, cinnamon, orange zest and sugar in a large bowl.
  • Add coconut oil and cut in until it's the size of peas. You can also do this in a food processor.
  • Then, add in the vanilla and orange juice. Start with 1/8 cup of orange juice and keep adding more until the mixture combines into a dough.
  • Carefully stir in the fresh cranberries.
  • Pat the dough into a circle (about 8 inch in diameter). Cut it into 8 wedges.
  • Bake at 400F for 12-17 minutes, until they are a light golden brown.
  • Make the glaze while the scones are in the oven. Combine the orange juice and powdered sugar in a small bowl and whisk until it resembles a glaze.
  • Glaze the scones as soon as they come out of the oven and let cool completely.


Calories: 238kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Sodium: 147mg | Potassium: 178mg | Fiber: 3g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 6.8mg | Calcium: 88mg | Iron: 1.3mg