Cranberry Studs Vegan Scones

Brighten your mornings with these delectable Cranberry Studs Vegan Scones, a plant-based twist on a classic treat! Featuring tangy dried cranberries tucked into a tender, flaky dough made with vegan butter and a zesty homemade "buttermilk," these scones are bursting with flavor and texture in every bite. The turbinado sugar topping adds a delightful crunch, while non-dairy milk options like almond, oat, or soy ensure the recipe is entirely dairy-free. Perfect for a holiday breakfast, brunch spread, or cozy afternoon tea, these scones come together in just 35 minutes and are sure to impress vegans and non-vegans alike. Serve them warm with a dollop of jam or your favorite spread for an irresistible, guilt-free indulgence.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 0.25 teaspoons salt
• 0.5 cups vegan butter
• 0.75 cups unsweetened non-dairy milk (e.g., almond, oat, or soy)
• 1 tablespoon lemon juice
• 0.5 cups dried cranberries
• 2 tablespoons turbinado sugar (optional, for sprinkling)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the dry ingredients.

Step 3

Cut the vegan butter into small cubes and add it to the bowl. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 4

In a small bowl or measuring cup, combine the non-dairy milk and lemon juice to create a vegan 'buttermilk'. Let it sit for 2-3 minutes.

Step 5

Gradually pour the vegan buttermilk into the dry mixture, stirring gently with a wooden spoon until the dough begins to come together. Do not overmix.

Step 6

Fold in the dried cranberries, ensuring they are evenly distributed throughout the dough.

Step 7

Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick.

Step 8

Using a sharp knife or bench scraper, cut the dough into 8 equal wedges and transfer them to the prepared baking sheet, spacing them about 1 inch apart.

Step 9

Optional: Sprinkle the tops of the scones with turbinado sugar for added texture and sweetness.

Step 10

Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on the edges and firm to the touch.

Step 11

Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Step 12

Serve warm or at room temperature with your favorite vegan butter, jam, or a drizzle of maple syrup.

Nutrition Facts

Serving size	(690.0g)

Amount per serving	% Daily Value*
Calories	2194.1

Total Fat 92.3g	0%
Saturated Fat 56.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2798.1mg	0%
Total Carbohydrate 307.6g	0%
Dietary Fiber 11.4g	0%
Total Sugars 110.7g
Protein 25.6g	0%

Vitamin D 75.0IU	0%
Calcium 263.7mg	0%
Iron 11.5mg	0%
Potassium 421.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 4.7%

Carbs: 56.9%