Cranberry + orange: a dynamic duo! This duo has made delicious muffins, crisp, and cranberry sauce, and now a new cranberry + orange favorite joins the Minimalist Baker family: scones!Â
These EASY, 1-bowl scones are fluffy, citrusy, lightly sweetened, generously studded with fresh cranberries, and undetectably vegan + gluten-free. Perfect for holiday breakfasts, brunches, and beyond! Let us show you how itâs done!
These fluffy, tender, gluten-free scones get their perfect texture from a mix of almond flour, oat flour, and potato starch. We discovered this magical combination (after many rounds of testing) when creating our Gluten-Free Blueberry Scones.
These scones are perfectly flaky thanks to cutting cold (vegan) butter into the dry ingredients.
Orange juice + zest ensures bright, citrusy flavor throughout. Baking powder helps them rise, salt adds flavor, and flaxseed meal prevents them from being too crumbly.
The final ingredient is cranberries! Fresh (or frozen) cranberries are full of tartness and flavor thatâs perfectly balanced by the sweet, citrusy dough.
We think youâre going to LOVE these cranberry orange scones! Theyâre:
Fluffy
Zesty
Tart
Lightly sweet
Easy to make
& Kind of perfect!
Enjoy with coffee or tea on a lazy weekend morning, for holiday brunch when serving a crowd, and beyond! They also make a great afternoon snack or fall dessert and can be frozen unbaked to quickly bake up when scone cravings arise.
More Homemade Scones
If you try this recipe, let us know! Leave a comment, rate it, and donât forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 6 (Scones)
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- 1 Âĵ cup almond flour* (we like Wellbeeâs)
- 1/2 cup oat flour*
- 1/2 cup potato starch*
- 3 Tbsp cane sugar
- 1 ½ Tbsp orange zest (1 ½ or 2 large oranges yield ~1 ½ Tbsp // 4 ½ tsp zest)
- 2 ½ tsp baking powder
- 1 ½ tsp flaxseed meal (ground flax seeds)
- 1/4 tsp sea salt
- 1/4 cup cold vegan butter* (we like Miyokoâs // dairy butter would also work if not vegan // or coconut oil thatâs scoopable â not liquid or frozen*)
- 1/4 cup orange juice (1 ½ large oranges yield ~1/4 cup or 60 ml juice)
- 1/2 cup fresh or frozen whole cranberries
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Preheat your oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.
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To a large mixing bowl, add almond flour, oat flour, potato starch, cane sugar, orange zest, baking powder, flaxseed meal, and sea salt. Whisk together until fully incorporated.
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Use a pastry cutter, fork, or clean hands to cut the butter into the flour mixture until it resembles wet sand with some pea-sized pieces of butter remaining.
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Add the orange juice a little at a time while stirring with a wooden spoon. The dough should not be crumbly, and it should also not stick to your fingers. If too dry, keep mixing or add 1 tsp more orange juice at a time (up to 1 Tbsp more). Then add your cranberries and gently stir to distribute.
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Turn the dough out onto the prepared baking sheet and use your hands to form it into a disc about 3/4 to 1 inch in height. Use a knife to cut the circle into 6 even wedges. Then use a floured spatula to arrange the scones about 2 inches apart on the baking sheet. Sprinkle the tops with a bit more cane sugar for a sparkly finish and extra sweetness (optional)!
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Bake for 18-20 minutes or until fluffy and light golden brown on the edges. Let cool slightly before enjoying. These are delicious plain or spread with a little vegan butter.
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NOTE: Best within the first 24-36 hours after baking. The texture tends to become dried out after that. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days, or in the freezer for up to 1 month. You can also freeze the cut out scones and bake from frozen, adding 3-5 extra minutes to the bake time as needed.
*The combination of almond flour, oat flour, and potato starch gives these scones a classic scone flavor and fluffiness. You could try replacing the oat flour + potato starch with slightly less of a 1:1 gluten-free flour blend, but odds are they wonât be quite as fluffy!
*If using coconut oil, make sure itâs scoopable (the state itâs typically in when you buy it at the store), not liquid. If itâs too liquidy and pourable, this will negatively affect the scones. To fix, set your jar of coconut oil in the refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting) until the right texture is achieved. This is key to ensuring the sconesâ texture is just right and the dough is easy to work with. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place to keep it at the right texture/consistency.)
*Nutrition information is a rough estimate.
Serving: 1 scone Calories: 303 Carbohydrates: 30.1 g Protein: 6 g Fat: 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 Iron: 1.4 mg
