Cranberry + Orange: A dynamic duo! The duo has created delicious muffins, crisps, and cranberry sauce, and now a new cranberry + orange favorite has joined the Minimalist Baker family: scones!
This EASY, 1 bowl The scones are fluffy, citrusy, slightly sweet, and loaded with fresh cranberries, so they don’t go unnoticed. Vegan + Gluten Free. Perfect for holiday breakfasts, brunches and more! Let us show you how it’s done!
these Fluffy, soft, gluten free The scones are made by mixing almond flour, oat flour and potato starch to achieve the perfect texture. We discovered this magic combination. many A series of tests) when making gluten-free blueberry scones.
This scone is completely different Thanks to the cold (vegan) butter cut into the dry ingredients.
Orange Juice + Zest It’s guaranteed to have a bright, citrusy flavor throughout. The baking powder helps it rise, the salt adds flavor, and the flaxseed meal keeps it from getting too crumbly.
The last ingredient is cranberries! Fresh (or frozen) cranberries It’s full of tartness and flavor that balances perfectly with the sweet and citrusy batter.
I think you’re going to love these cranberry orange scones! they:
fluffy
zesty
tart
slightly sweet
easy to make
& It’s absolutely perfect!
Enjoy a holiday brunch with coffee or tea on a lazy weekend morning or when serving a crowd! They also make a great afternoon snack or fall dessert, and you can freeze them unbaked for quick baking when you’re craving scones.
More Homemade Scones
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
night soil 6 (scone)
Prevent your screen from going dark
- 1 ¼ cup Almond flour* (We love Wellbee)
- 1/2 cup oatmeal*
- 1/2 cup Potato Starch*
- 3 table spoon cane sugar
- 1 ½ table spoon orange scent (1 ½ or 2 large oranges yields ~1 ½ Tbsp // 4 ½ tsp zest)
- 2 ½ teaspoon baking powder
- 1 ½ teaspoon flaxseed meal (Flaxseed powder)
- 1/4 teaspoon sea salt
- 1/4 cup Cold Vegan Butter* (We love Miyoko’s // dairy butter, even if it’s not vegan // or coconut oil for scooping (not liquid or frozen*)
- 1/4 cup orange juice (1 ½ large oranges yields ~1/4 cup or 60 ml juice)
- 1/2 cup Fresh or frozen whole cranberries
Preheat oven to 350 degrees F (176 degrees C) and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, combine almond flour, oat flour, potato starch, cane sugar, orange zest, baking powder, flaxseed meal, and sea salt. Whisk together until completely combined.
Using a pastry cutter, fork, or clean hands, cut the butter into the flour mixture until it resembles wet sand with pea-sized pieces of butter remaining.
Add orange juice little by little, stirring with a wooden spoon. The dough should not clump together or stick to your fingers. If it’s too dry, continue mixing or add more orange juice 1 teaspoon at a time (up to 1 tablespoon more). Then add the cranberries and gently stir to distribute.
Place the dough on the prepared baking sheet and, using your hands, shape it into a disk about 3/4 to 1 inch tall. Using a knife, cut the circle into 6 even wedges. Then, using a floured spatula, arrange the scones on the baking sheet, about 2 inches apart. Sprinkle on some more candy canes (optional) for a sparkling finish and extra sweetness!
Bake for 18-20 minutes, or until edges are puffy and light golden brown. Let cool slightly before enjoying. Delicious plain or as a spread with a little vegan butter.
NOTE: Best done within the first 24-36 hours after baking. After that, the texture tends to become dry. Once completely cooled, leftovers can be stored in a well-sealed container at room temperature for up to 3 days or in the freezer for up to 1 month. You can also freeze cut scones and bake them from frozen, adding 3 to 5 minutes to the baking time as needed.
*Scones made with a mixture of almond flour, oat flour, and potato starch provide the flavor and softness of a classic scone. You could try substituting the oat flour + potato starch with a 1:1 gluten-free flour mixture, but it most likely won’t be as fluffy!
*If you use coconut oil, make sure it is scoopable and not liquid (which is usually what it is when you buy it at the store). Anything that is too liquid and pourable will have a negative effect on the scones. To fix the problem, place the bottle of coconut oil in the refrigerator to harden for 30 minutes, then stir and let sit at room temperature for another 30 minutes. The oil must be continuously solid, not partly solid or partly liquid. Repeat this process (cooling, stirring, resting) until the correct texture is achieved. This is important to ensure that the scones have the right texture and that the dough is easy to work with. (For best and most consistent results, store coconut oil in a cool, dark place to maintain the correct texture/consistency.)
*Nutritional information is a rough estimate.
clothing material: 1 scone calorie: 303 carbohydrate: 30.1 g protein: 6 g province: 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 steel: 1.4 mg
