Recipe & Photos by Bakerita
Bakerita’s Vegan & Gluten Free Cranberry Orange Scones
Yield : 8-10
Bake Temp 375°F
Equipment : Perfect Pastry, Half Size Baking Mat, Cook N Cool
Notes : Vegan, Gluten-Free
I rolled the cranberry orange scone dough out on my Silpat Perfect Pastry, which is a silicone baking mat marked with guides to help you roll things out exactly as wide as you need them. It also grips on the bottom, so no sliding around while you roll out your dough. Perfect for pie crust, cookies, and in this case, scones! Once you’ve rolled out the dough, you can choose to cut the scones out into circles, as I did, or simply cut the circle of dough into 8
- 2⅓ cups (224g) blanched almond flour
- ¾ cup (96g) arrowroot flour
- ¼ cup coconut sugar
- 1½ teaspoons baking powder
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ cup (100g) coconut oil, firm
- ¼ cup full-fat canned coconut milk, plus a little extra to brush on top of the scones
- 3 tablespoons fresh orange juice
- 1 tablespoon fresh orange zest
- 1 flax egg, see Notes
- 1 teaspoon vanilla extract
- ¼ cup dried cranberries
- ¼ cup fresh or frozen cranberries, halved
- Raw turbinado or coconut sugar, to sprinkle on top (optional)
- 3 tablespoons coconut butter, melted
- 1 tablespoon maple syrup, optional
- 2 to 3 tablespoon orange juice
In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, salt, and cinnamon. Pulse or whisk together.
Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only very small chunks of coconut oil remain.
In a small mixing bowl, whisk together the coconut milk, orange juice, zest, flax egg, and vanilla extract. Add to the dry ingredients and stir or pulse until completely combined. Stir in the cranberries.
Dump the dough out onto a piece of plastic wrap or similar wrap and form into a round. Wrap it up and place in the refrigerator for at least 1 hour or up to 24 hours to chill.
When ready to bake, preheat the oven to 375°F. Dust the dough with tapioca flour and roll the dough out into an 8” to 10” circle, depending on how thick you want your scones. I did this on my Silpat Perfect Pastry.
Use a circle biscuit or cookie cutter to press out 8 to 10 scones. Alternatively, you can cut the circle into 8 wedges. Place the scones evenly spaced on a baking sheet. I used a Silpat-lined Cook N’ Cool baking sheet.
Use a pastry brush to brush the top of the scones with a small amount of coconut milk. Sprinkle with raw turbinado or coconut sugar, if using. Bake for 22 to 27 minutes or until golden brown.
For the glaze: whisk together the melted coconut butter, maple syrup, and 2 tablespoons orange juice. Add more orange juice to reach desired consistency. Drizzle over the scones as desired.
Serve warm or let cool completely before serving. Store in an airtight container in the fridge for up to a week.
*note : For the flax egg: whisk together 2½ tablespoons of water with 1 tablespoon flax meal. Let sit for 5 to 10 minutes or until thickened and gel-like before using.