RECIPE: Vegan & Gluten-Free Cranberry Orange Scones

Vegan gluten-free orange cranberry scones drizzled with vanilla glaze

Looking for a scrumptious vegan and gluten-free breakfast option? These Cranberry Orange Scones by Bakerita are a perfect choice! With the help of Silpat's Roul'pat Perfect Pastry Full Size Mat, Half Size Baking Mat, and Cook N Cool Baking Tray, these scones bake up perfectly every time. Let's dive into the recipe and see why Silpat makes baking a breeze.

Yield: 8-10 scones

Bake Temp: 375°F

Equipment: Roul'pat Perfect Pastry Full Size MatHalf Size Baking Mat, and Cook N Cool Baking Tray

Notes: Vegan, Gluten-Free

A grab-and-go breakfast doesn’t need to be dull. These scrumptious orange and cranberry scones will satisfy your sweet tooth and keep the ‘hangries’ away until lunchtime. Rachel used the Roul'pat Perfect Pastry to roll out the scone dough and cut her shapes and baked them to perfection on a Cook N Cool Baking Tray lined with a Silpat Half Size Classic baking mat.


For the Scones:

  • 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 extra for brushing
  • 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)

For the Orange Glaze:

  • 3 tablespoons coconut butter, melted
  • 1 tablespoon maple syrup (optional)
  • 2 to 3 tablespoons orange juice


  1. In a food processor or large mixing bowl, combine almond flour, arrowroot flour, coconut sugar, baking powder, salt, and cinnamon. Pulse or whisk together.

  2. Add coconut oil and pulse or use a pastry cutter to work it into the dry ingredients until small chunks remain.

  3. In a small mixing bowl, whisk together coconut milk, orange juice, zest, flax egg, and vanilla extract. Add to the dry ingredients and stir until combined. Stir in cranberries.

  4. Form the dough into a round, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

  5. Preheat the oven to 375°F. Dust the dough with tapioca flour and roll out into an 8” to 10” circle on Silpat Perfect Pastry.

  6. Use a circle biscuit cutter to press out 8 to 10 scones or cut the circle into 8 wedges. Place evenly spaced on a Silpat-lined Cook N Cool baking sheet.

  7. Brush the tops with coconut milk and sprinkle with raw sugar if desired. Bake for 22 to 27 minutes or until golden brown.

  8. For the glaze, whisk together melted coconut butter, maple syrup, and orange juice. Drizzle over the scones.

  9. 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 until thickened and gel-like.

Why Silpat?

With Silpat, baking is a joy, and your creations will turn out beautifully every time!

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