Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter, cold and cubed
- 1/2 cup dried cranberries
- Zest of 1 orange
- 3/4 cup vegan cream (such as coconut cream or almond cream)
- 1 tablespoon fresh orange juice
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- Zest of 1 orange
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold cubed vegan butter to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the dried cranberries and orange zest.
- In a separate bowl, whisk together the vegan cream, fresh orange juice, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the dough should be slightly crumbly.
- Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together.
- Shape the dough into a circle, about 1 inch (2.5 cm) thick. Use a sharp knife to cut the circle into 8 equal wedges.
- Place the scones onto the prepared baking sheet, leaving a little space between each.
- Bake in the preheated oven for about 12-15 minutes or until the edges are golden brown.
- While the scones are baking, prepare the glaze by whisking together the powdered sugar, fresh orange juice, and orange zest until smooth.
- Once the scones are done, remove them from the oven and let them cool on a wire rack for a few minutes.
- Drizzle the glaze over the warm scones.
- Allow the glaze to set for a few minutes before serving. Enjoy your delicious Vegan Orange Cranberry Cream Scones!
Note: You can store any leftovers in an airtight container for up to 2-3 days.