Exquisite Vegan Cranberry Lemon Scones: A Dairy-Free & Egg-Free Delight for Every Occasion
Are you searching for a truly delightful scone recipe that caters to dietary needs without compromising on flavor? Look no further! These Vegan Cranberry Lemon Scones are a perfect blend of tart cranberries, bright lemon, and a hint of warm cardamom, creating an irresistible treat. They are an absolute dream paired with your morning coffee or afternoon tea, ideal for festive holiday gatherings, or simply to brighten any day.
This recipe holds a special place in my heart, dedicated to my sister, a true scone connoisseur. Though miles often separate us, sharing delicious food, even virtually, keeps us connected. The second mug of coffee pictured below is always imagined for her, a gesture of shared moments over a warm, comforting scone.
Why These Vegan Cranberry Lemon Scones Will Become Your New Favorite
These scones aren’t just a recipe; they’re an experience designed to bring joy and satisfy diverse palates. Here’s why you’ll adore them:
- The Ultimate Coffee Companion! Imagine starting your day with a warm, fluffy scone, its delicate crumb infused with zesty lemon and sweet-tart cranberries, perfectly complementing your favorite cup of coffee. Whether it’s a brisk morning wake-up call or a relaxing afternoon break, these scones elevate the simple act of enjoying a hot beverage into a moment of pure bliss. Their robust flavor stands up beautifully to coffee without being overwhelming.
- Perfect for Festive Holiday Mornings! There’s something magical about holiday mornings – the cozy atmosphere, the laughter of loved ones, and the aroma of freshly baked goods filling the air. These vegan cranberry lemon scones are tailor-made for such occasions. Their vibrant colors and festive flavors make them a wonderful addition to any Christmas breakfast or brunch spread, bringing warmth and cheer to family gatherings. They’re also an excellent edible gift!
- Remarkably Food Allergy-Friendly! In today’s world, accommodating various dietary needs is more important than ever. These scones shine brightly as a truly inclusive treat. They are completely dairy-free, egg-free, soy-free, and nut-free, making them suitable for a wide range of common food sensitivities and allergies. This means everyone at your table can indulge in a delicious homemade scone without worry, fostering a more inclusive and joyful eating experience. You won’t believe how rich and satisfying they are despite being free from these common allergens.
- Bursting with Exquisite Flavor! One of the most remarkable qualities of these scones is their incredible depth of flavor. The bright, tangy notes of fresh lemon zest and juice perfectly balance the tartness of the cranberries, while a hint of warm cardamom adds an unexpected, aromatic complexity. They are so wonderfully flavorful on their own that they truly don’t require any icing or glaze, saving you an extra step and making them ideal for a quick, wholesome indulgence. However, if you’re feeling a little extra decadent, a dollop of homemade dairy-free lemon curd takes them to an even more luxurious level!
- Surprisingly Easy to Prepare! Don’t let the gourmet taste fool you – whipping up a batch of these homemade scones is straightforward and requires no advanced baking skills. With simple ingredients and clear steps, you can confidently create bakery-quality scones in your own kitchen any time you desire a comforting, homemade treat. They’re perfect for both seasoned bakers and those new to the art of scone making.
Essential Ingredients for Your Vegan Cranberry Lemon Scones
Crafting these delectable scones begins with a selection of readily available ingredients. Each component plays a crucial role in achieving the perfect texture and unforgettable flavor profile. For precise measurements, please refer to the detailed printable recipe card located at the bottom of this post.
- **All-Purpose Flour:** The foundation of our scones, providing structure and tender crumb.
- **Granulated Sugar:** Sweetens the scones and helps with browning.
- **Fresh or Frozen Cranberries:** These provide the signature tartness and beautiful ruby-red color. Fresh cranberries are ideal when in season, but frozen work just as wonderfully; there’s no need to thaw them beforehand.
- **Canned Coconut Milk (unsweetened, full fat):** This is your secret weapon for a rich, creamy, dairy-free texture. Be sure to use full-fat canned coconut milk, not the “lite” version or the carton-style coconut milk used for drinking, as these lack the necessary fat content for a truly decadent scone. Always shake the can vigorously before opening to ensure the cream and liquid are well combined.
- **Coconut Oil:** A fantastic vegan alternative to butter, contributing to a tender crumb. When heated, the subtle coconut flavor disappears, leaving a neutral, rich taste.
- **1 Fresh Lemon – Zest and Juice:** The zest provides an intense, aromatic citrus burst, while the juice adds a tangy counterpoint to the cranberries and balances the sweetness. Always opt for fresh lemons for the best flavor.
- **Baking Powder and Salt:** Essential leavening agents that give the scones their characteristic rise and lightness. Salt balances the flavors and enhances the sweetness.
- **Cardamom:** A unique and fragrant spice that perfectly complements the lemon and cranberry, adding a warm, exotic note that elevates the scones beyond ordinary.
- **Large Sugar Crystals (optional but highly recommended):** These add a beautiful sparkle and a delightful textural crunch to the top of the scones. I personally recommend the bright white ones from India Tree, as they are vegan-friendly and contain no artificial food dyes, making them a wonderful choice for an elegant finish.
A Special Note on Coconut Milk and Oil: Will They Taste Like Coconut?
Many people express concern that using coconut milk and coconut oil will impart a strong coconut flavor to their baked goods. Rest assured, in this recipe, that is absolutely not the case! I’ve experimented with numerous dairy-free and vegan scone recipes over the years, and using a combination of full-fat canned coconut milk and coconut oil consistently yields the most tender, rich, and flavorful results, without any discernible coconut taste in the final product. This is a common culinary misconception, but it’s important to understand why it happens.
When coconut oil is subjected to heat, such as during baking, the volatile compounds responsible for its distinct coconut aroma and flavor largely evaporate or transform. This leaves behind a neutral fat that provides excellent moisture and richness, mimicking the role of dairy butter in traditional scone recipes. The bright lemon and tart cranberries, along with the fragrant cardamom, are the stars of the show, their flavors shining through beautifully, completely masking any subtle coconut undertones that might otherwise be present.
Conversely, if you *do* desire a prominent coconut flavor in your dish, as I do in my Almond Joy Inspired Cupcakes, the trick is to use coconut oil in a way that minimizes heat exposure or combines it with other strong coconut flavors. But for these scones, trust the process: the coconut oil acts as a silent hero, providing richness and tenderness without imposing its tropical identity.
Step-by-Step Guide: Crafting These Dairy-Free, Egg-Free Cranberry Lemon Scones
Making these vegan cranberry lemon scones is a straightforward process that yields impressive results. Follow these steps carefully for perfectly tender and flavorful scones every time.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, fine sea salt, and ground cardamom. Ensure these dry ingredients are thoroughly mixed to guarantee even distribution of leavening and flavor throughout your scones.
- Incorporate Wet Ingredients: Add the chilled, full-fat canned coconut milk, melted (but not hot) coconut oil, and fresh lemon juice to the dry mixture. Mix gently until just combined. The key here is to avoid overworking the dough. Overmixing develops the gluten in the flour, leading to tough, dense scones rather than the light, tender texture we’re aiming for. Stop mixing as soon as the ingredients come together into a shaggy dough.
- Fold in Cranberries: Gently fold in the fresh or frozen cranberries. Distribute them evenly throughout the dough without crushing them. Once incorporated, lightly form the dough into a cohesive ball.
- Shape and Chill the Dough: Turn the dough out onto a lightly floured surface. Gently pat the dough into a round disk, approximately 1-inch thick. Transfer this disk to a plate or baking sheet lined with parchment paper and refrigerate for at least 20 minutes. This chilling step is crucial! It helps to firm up the coconut oil, preventing the scones from spreading too much during baking and contributing to a flakier texture.
- Preheat Oven: While the dough is chilling, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). A hot oven helps the scones rise quickly and evenly.
- Prepare for Baking: Once chilled, transfer the dough disk onto a baking sheet already covered with parchment paper. This prevents sticking and makes cleanup a breeze.
- Cut into Wedges: Using a sharp knife or a bench scraper, cut the dough disk into 6 wedges. Aim for roughly equal sizes to ensure even baking, but don’t stress about perfection – homemade charm is part of the appeal!
- Space the Wedges: Gently separate the wedges on the baking sheet, ensuring there’s a small gap between each scone. This allows for proper air circulation during baking, encouraging all sides to brown nicely and preventing them from sticking together.
- Add Sugar Topping (Optional but Recommended): Slowly and carefully sprinkle large sugar crystals over the top of each scone. I find it easiest to pour a small amount into my hand and sprinkle them manually for better control. These crystals will melt slightly and create a beautiful, sparkling crust with a satisfying crunch.
- Bake and Enjoy: Bake in the preheated oven for 25 minutes, or until the scones are golden brown on top and cooked through. The internal temperature should be around 200-205°F (93-96°C). Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Then, the best part: enjoy your freshly baked, delicious vegan cranberry lemon scones!
Serving Suggestions for Your Vegan Cranberry Lemon Scones
These delightful scones are fantastic on their own, but here are some ideas to make them even more special:
- With a Hot Beverage: The classic pairing! Serve them alongside a freshly brewed coffee, a comforting cup of tea (Earl Grey or black tea works wonderfully), or even a hot chocolate for a cozy treat.
- Dairy-Free Cream & Jam: For a traditional scone experience, offer them with your favorite fruit jam (strawberry, raspberry, or a mixed berry preserve) and a dollop of whipped coconut cream or a vegan clotted cream alternative.
- Homemade Lemon Curd: As mentioned, a spoonful of dairy-free lemon curd enhances the lemon notes beautifully.
- Fresh Fruit: A side of fresh berries or sliced oranges can add a refreshing touch.
- Simple Glaze: If you desire a touch more sweetness and a decorative finish, a simple lemon glaze (powdered sugar mixed with a little lemon juice) can be drizzled over cooled scones.
Tips for Perfect Vegan Scones Every Time
- Keep Ingredients Cold: Just like traditional scones, keeping your coconut milk and coconut oil as cold as possible (the oil can be solid or just softened but not liquid) helps create that desirable flaky texture.
- Don’t Overmix: This is arguably the most important tip for any scone recipe. Overmixing develops gluten, leading to tough scones. Mix just until the ingredients are combined. A shaggy dough is perfectly fine.
- Handle Gently: When shaping the dough, use a light touch. Avoid excessive kneading or pressing.
- Chilling is Key: Don’t skip the 20-minute refrigeration step. It helps the scones hold their shape and promotes a better rise and texture.
- Use Fresh Zest: The lemon zest provides much more flavor than just lemon juice, so make sure to include it.
- Adjust Sweetness: If your cranberries are particularly tart, or if you prefer a sweeter scone, you can slightly increase the sugar by 1-2 tablespoons.
- Even Cuts: While not essential, cutting the scones into relatively even wedges helps them bake uniformly.
Storage and Reheating Instructions
To enjoy your vegan cranberry lemon scones at their best, follow these storage tips:
- Room Temperature: Store cooled scones in an airtight container at room temperature for up to 2-3 days.
- Refrigeration: For longer storage, you can refrigerate them in an airtight container for up to 5 days.
- Freezing: These scones freeze beautifully! Once completely cooled, wrap individual scones tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
- Reheating: To reheat, thaw frozen scones at room temperature (if applicable), then warm them in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until heated through. You can also quickly warm them in a microwave for 15-30 seconds, though the oven method yields a crispier exterior.
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! Your feedback is incredibly valuable and helps other bakers discover these wonderful recipes. Thank you for sharing your cooking journey with me! 🙂
Vegan Cranberry Lemon Scones
Kelly Kirkendoll
Pin Recipe
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!