Looking for a delicious dairy-free scone recipe? You’ll LOVE these Vegan Cranberry Lemon Scones! They’re perfect with coffee as you gather with family over the holidays … or any other occasion!
I dedicate this scone recipe to my sister. She is a big scone fan, and living far apart, we don’t get to see each other often enough. The second mug of coffee in the picture below is for her …
Why You Will Love These Lemon Cranberry Scones
- Perfect with coffee! In the morning or afternoon, these delicious Vegan Cranberry Lemon Scones pair perfectly with coffee!
- Perfect for Christmas morning! I love making these for holiday mornings with family.
- Food allergy-friendly! They’re dairy-free, egg-free, soy-free and nut-free.
- Packed with flavor! They’re so flavorful that they don’t even need icing on top, saving you an extra step. Although … these taste delicious with some homemade dairy-free lemon curd on them!
- Easy to make! It’s easy to whip up a batch of these homemade scones any time.
Ingredients for Vegan Cranberry Lemon Scones
See the printable recipe card at the bottom of this post for full details.
- Flour and sugar
- Fresh or frozen cranberries
- Canned coconut milk (unsweetened, full fat – do not use sweetened or lite)
- Coconut oil
- 1 fresh lemon – zest and juice
- Baking powder and salt
- Cardamon
- Large sugar crystals (optional but recommended; I like the bright white ones from India Tree, which are vegan and contain no food dyes)
A Note About Using Coconut Milk and Oil (Will they taste like coconut?)
I’ve tried various ways to make dairy-free and/or vegan scones, and using coconut milk and coconut oil is my favorite. If you’re new to cooking with these ingredients, don’t worry: you can’t taste the coconut in these cranberry lemon scones.
Once you heat coconut oil, the coconut taste disappears. If you DO want that coconut taste in something, like I do with my Almond Joy Inspired Cupcakes, then you make sure you do not heat the coconut oil.
How to Make These Dairy-Free, Egg-Free Cranberry Lemon Scones
- Mix all the dry ingredients
- Then add the remaining ingredients (except the cranberries and sugar topping) and blend, but don’t overwork the dough
- Fold in the cranberries and then form a ball
- Pat the ball into a disk and refrigerate for 20 minutes
- Preheat oven to 400 degrees
- Turn the dough onto a cookie sheet covered in parchment paper
- Cut the dough into 6 wedges that are roughly the same size
- Separate the wedges a little so they don’t touch
- Slowly sprinkle large sugar crystals on top (I pour a few in my hand at a time and do it by hand)
- Bake at 400 degrees F for 25 minutes; let cool … and enjoy!
If you tried these Dairy Free and Egg Free Cranberry Lemon Scones or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below! 🙂
Vegan Cranberry Lemon Scones
Equipment
- 1 Baking sheet
- parchment paper
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 3/4 tsp fine sea salt
- 1 cup coconut milk (unsweetened, full fat) (shake the can well before opening and pour out 1 cup)
- 1/4 cup coconut oil
- 1/2 tsp cardamon
- zest of 1 lemon
- 1 Tbsp fresh lemon juice
- 1 cup fresh or frozen cranberries
- sugar sprinkles (optional)
Instructions
- Mix all the dry ingredients
- Then add the remaining ingredients (except the cranberries and sugar topping) and blend into a ball, but don’t overwork the dough
- Fold in the cranberries and then form a ball
- Pat the ball into a disk and refrigerate for 20 minutes
- Preheat oven to 400 degrees F.
- Turn the dough onto a cookie sheet covered in parchment paper
- Cut the dough into 6 wedges (ideally, they’ll be the same size; if you’re like me, they’ll be almost … but not quite … the same size)
- Separate the wedges a little so they don’t touch
- Slowly sprinkle large sugar crystals on top
- Bake at 400 degrees F for 25 minutes; let cool … and enjoy!
These lemon cranberry scones are so delicious! I especially love to make them to enjoy over coffee when I have family here for the holidays.