Vegan Cranberry Orange Scones

It’s that time of year! So many holiday baked goods to be made! I had leftover cranberries from making garland and these came out so good! Perfect for any morning!



1 cup water
1/4 cup raw cashews
1 tablespoon ground flaxseed or chia
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon orange zest
1/2 teaspoon salt
3 tablespoons cold coconut oil (I used almond butter)
1 cup fresh cranberries

3 tablespoons cornstarch or arrow root powder
2-3 tablespoons leftover cashew cream
1 tablespoon maple syrup
1 teaspoon orange zest



Preheat oven to 400F and line a baking sheet with parchment paper or a silicone mat.
In a blender, puree water and cashews until completely smooth. Make it so that 1 cup of the cashew cream is left in the blender, pouring the excess into a small ramekin. Then, add flaxseed and vanilla to the blender and puree until combined.
In a large mixing bowl, sift flour, sugar, baking powder, orange zest and salt together. 

Create a well in the flour mixture, then pour the cashew liquid and almond butter into it. Stir together until the dough pulls together and there are no dry spots. Add fresh cranberries to the dough, folding them in gently, just until mixed in evenly. The dough will be pretty wet. Set aside to rest for 4 minutes. 

Lightly flour your work surface. Coat your hands with flour and move dough to the work surface. Dust the top with flour and knead 4 or 5 times, then press into a flat circle, roughly 3/4-inch high. 


Then, cut the dough into eight equal pie wedges and place on the baking sheet. Lightly brush the tops with leftover cashew cream, then place in the oven to bake for 16-18 minutes; or until golden on top.


Once baked, transfer to a cooling rack for 10 to 15 minutes before glazing.


whisk all ingredients together until the glaze is runny, but thick.
Once the scones have mostly cooled, drizzle the glaze over them. Doing this over wax paper helps with clean up.