Grain-free, refined sugar-free, dairy-free, egg-free vegan scones with almond flour! These cranberry orange vegan scones are so easy to make – no refrigerating, kneading, or scone pan necessary! I have included a sugar-free version in this recipe for my low-carb friends!
Once I figured out my ninja formula for making scones both paleo and vegan a few years ago, I was inspired to make all sorts of flavor options.
My formula is so silly simple that even people who have zero baking experience will have great success!
You may have surmised by my Paleo Vegan Lemon Poppy Seed Scones and my Paleo Pecan Chocolate Chip Scones that I’m wild about making grain-free, dairy-free, and egg-free scones that folks with food allergies can enjoy.
And here we are today with Cranberry Orange Vegan Scones. They’re perfectly sweet, zesty with little bursts of cranberry tang, and inviting!
The recipe is compatible with many dietary restrictions (except for nut allergy). It is…
- Grain-free and gluten-free
- Refined sugar-free
- Easy to make sugar-free
One of my first scone recipes was my Paleo Chocolate Chip Almond Flour Scones with Orange and Ginger !
Once I discovered you can easily replace the eggs with flax “eggs” without them falling flat or compromising their delicious integrity, I went full boar egg-free for my friends with egg allergies.
I also wanted to bring to attention the fact that you don’t need to own a scone pan or form the scone dough into a disc to cut it in order to make scones.
You can make drop scones by simply dropping lumps of the dough on a parchment-lined baking sheet. It’s absurd how quickly you can make these scones!
But if you do have a scone pan, feel free to use it! I certainly love mine!
Ingredients for Vegan Scones:
A general base recipe for a grain-free vegan scone is almond flour, flax “eggs” (a vegan egg replacement made out of ground flax seed and water), avocado oil and pure maple syrup.
From there, you can play with all sorts of additions, like chocolate chips, dried fruit, lemon or orange zest, chopped nuts, etc. In addition, you can replace the avocado oil with melted coconut oil or algae oil.
You can also use arrowroot flour in combination with almond flour to end up with a crispier, flakier scone, but for the sake of making the recipe easy with fewer ingredients, I started baking them with just almond flour.
How to Make Paleo Vegan Scones:
Start by preparing the flax “eggs.” Simply stir together the ground flax seed and water in a mixing bowl and allow it to sit for 10 minutes until it thickens up to be the consistency of beaten eggs. I like to give the mixture an occasional stir.
Once the flax eggs are ready, whisk in the oil, pure maple syrup, and vanilla extract (remaining wet ingredients) and stir well until combined.
Add in the remaining dry ingredients and stir well until a sticky dough forms.
From here, you can either use a scone pan for those perfect scone shapes, or simply drop the dough onto a parchment-line baking sheet.
The scones will bake out in the same exact shape you drop them, so plan accordingly. 😉
To Glaze or Not to Glaze:
I make a glaze just for visual appeal, but the scones don’t need it. All I do is heat up some coconut butter and drizzle it on top – I don’t even add sweetener to it. If you want to be fancy about life, you can add some pure maple syrup and/or lemon or orange zest to the glaze.
- Make the scones sugar-free by increasing the amount of avocado oil to 3/4 cup and replace the pure maple syrup with 2/3 cup of sugar-free sweetener. You can also try my Keto Vanilla Bean Scones for a keto scone recipe.
- If you prefer a crispier exterior, replace one cup of almond flour with one cup of arrowroot flour or tapioca flour (for a total of 4 cups almond,1 cup arrowroot).
- Add 1 cup of chopped walnuts or pecans.
- Replace the dried cranberries with dried blueberries or raisins. You can also omit the dried fruit if desired for a lower sugar option.
- Add 1 1/2 cups of chocolate chips or chunks.
- Substitute hazelnut flour for almond flour (don’t use coconut flour as a substitute, as many other amounts of ingredients will need to change as well).
Enjoy the scones with a steamy cup of coffee or tea and enjoy!
- 2 Tbsp ground flax seed
- 6 Tbsp water
- 1/2 cup [avocado oil], see note*(https://amzn.to/2GNHXuj)
- 3/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract, optional
- 5 cups super fine almond flour
- 2 large navel oranges, zested**
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 cup dried cranberries, ***
- 1/3 cup coconut butter, melted
- Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
- Stir together the ground flax seed and water in a mixing bowl and allow it to sit for 10 minutes until it thickens up to be the consistency of beaten eggs. Stir this mixture occasionally.
- Once the flax eggs are ready, whisk in the oil, pure maple syrup, vanilla extract and almond extract (remaining wet ingredients) and stir well until combined.
- Add in the remaining dry ingredients and stir well until a sticky dough forms. If you own a scone pan, fill the holes 2/3 of the way up with the scone dough. If you don't own a scone pan, drop the dough onto a parchment-line baking sheet, forming any size scone you would like. The scones will bake out in the same exact shape you drop them.
- Bake on the center rack of the preheated oven 15 to 22 minutes, or until the edges of the scones are golden-brown.
- Allow scones to sit and cool for at least 10 minutes.
- While scones are cooling, heat the coconut butter in the microwave for 20 to 30 seconds (or until melted) and stir well. Drizzle scones with coconut butter glaze and enjoy.
*You may also use algae oil, coconut oil, or full-fat canned coconut milk.
**this should work out to 2 to 3 tablespoons of orange zest. Be sure you don't skimp on the zest, as it adds a ton of flavor and natural sweetness to the scones!
***I use juice-sweetened dried cranberries instead of sugar-sweetened dried cranberries
To make scones sugar-free, increase the amount of avocado oil to 3/4 cup and replace the pure maple syrup with 2/3 cup of sugar-free sweetener.
Nutrition InformationYield 12 Serving Size 1 of 12
Amount Per Serving Calories 233Total Fat 15gSaturated Fat 2gUnsaturated Fat 8gCarbohydrates 25gFiber 2gSugar 21gProtein 3g
My cookbook, Paleo Power Bowls, is available on Amazon! CLICK HERE to check it out. Thank you for your all your support!
If you make these cranberry orange vegan scones, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
I originally shared this recipe in May of 2019. I re-photographed the scones and made some changes to the post, leaving the recipe itself intact.