Early victories in the kitchen were hard-won for me because, quite frankly, I had no clue what I was doing. I didn’t know how to bake before going vegan, didn’t seek schooling on how to after, and to this day, I’m still not keen on following recipes. My parents suffered through some truly abysmal creations that could only loosely be described as “food.” One of my first notable successes came in the form of a simple scone, too easy to mess up even if I tried.
Cobbled together from odds and ends on hand, dried cranberries punctuated the rough, triangular biscuits, while thin flecks of orange peel appeared as faint confetti just beneath the surface. Barely sweetened, crisp, yet tender and buttery, I suppose they were special because in a way, they weren’t. There was no mystery, no magic to them, but something made them particularly compelling, both for the maker and the eater. Instant gratification; reliable satisfaction.
My mom, also known as my original number one fan, was effusive at the first bite. (In hindsight, I’m sure she was overjoyed that it was just finally something edible.) It became her go-to request, sometimes taking the form of hearts on Mother’s Day or rectangles arranged to spell out an “M” on her birthday, but always the same, year after year: Cranberry-orange scones.
Having committed the recipe to memory from repeated use, I realized with horror that it never got its fair time in the spotlight here on the blog. Finally, almost two decades later, I’d like to celebrate my mom’s birthday today by doing just that. Happy birthday, mom! As tradition would have it, these scones are for you.
- 1 Cup All-Purpose Flour
- 2 Tablespoons Granulated Sugar
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/4 Cup Vegan Butter, chilled, cut into small pieces
- 1/4 Cup Dried Cranberries
- 2 Teaspoon Orange Zest
- 3 - 4 Tablespoons Orange Juice
- 4 Teaspoons Turbinado Sugar
- Preheat your oven to 400 degrees and line a baking sheet with a silicone baking mat or piece of parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into tablespoon-sized pieces before adding them in as well. Using a pastry cutter or a fork, cut the butter into the flour mixture until it resembles very coarse sand.
- Add in the dried cranberries and orange zest, tossing to coat with flour before drizzling in 3 tablespoons of orange juice. Mix thoroughly, using your hands to bring the dough together if necessary, and slowly incorporate additional orange juice if the mixture is still to dry to form a cohesive ball.
- Gather the dough into one round and place it on your prepared baking sheet. Pat it out into an even round about 1/2-inch in thickness. Use a sharp knife to slice it into four equal wedges, and then sprinkle them with each with 1 teaspoon of turbinado sugar. Separate the scones on the baking sheet, leaving at least and inch of space in between.
- Bake for 14 - 18 minutes, until golden brown all over. Serve warm or cool on a wire rack for later.
Store in at room temperature, tightly covered, for up to three days.
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Amount Per Serving: Calories: 297 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 347mg Carbohydrates: 45g Net Carbohydrates: 0g Fiber: 2g Sugar: 19g Sugar Alcohols: 0g Protein: 4g