Grain-free, refined sugar-free, dairy-free, egg-free vegan scones! These cranberry orange vegan scones are so easy to make – no refrigerating, kneading, or scone pan necessary!
I went on a paleo vegan scone bender over the last few weeks. I just couldn’t stop baking them! Once I figured out my super ninja formula for making scones both paleo and vegan, I couldn’t stop with the flavor options.
The recipe is so very friendly to all dietary restrictions (except for nut allergy). It is…
- Grain-free & gluten-free
- Refined sugar-free
My love for grain-free scones goes as far back as this blog. Literally. My first ever blog post was Almond Flour Ginger Scones with Honey Orange Frosting …Which I updated years later to Paleo Chocolate Chip Almond Flour Scones with Orange and Ginger because no matter how odd the recipe sounds, it’s SO bangarang good!
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!
How to Make Paleo Vegan Scones:
A general base recipe for a grain-free vegan scone is almond flour, flax “eggs” (an egg replacement made out of ground flax seed and water), avocado oil (or algae oil, coconut oil, or coconut milk) 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.
As you may have seen in my Paleo Vegan Lemon Poppy Seed Scones, 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.
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.
- 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 chopped walnuts or pecans
- Replace the dried cranberries with dried blueberries or raisins
- Add chocolate chips or chunks
- Substitute hazelnut flour for almond flour (please do not try to reinvent the wheel by using coconut flour. Either google a different scone recipe or wait for me to make coconut flour scones…which may never happen, just sayin.)
Enjoy the scones with a steamy cup of coffee or tea and enjoy!
My cookbook, Paleo Power Bowls, is now available! 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 @TheRoastedRoot on Instagram!
- 2 Tbsp ground flax seed
- 6 Tbsp water
- 1/2 cup avocado oil, see note*
- 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, ***
- 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. 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. Note: you can also use a scone pan.
- 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
Nutrition Information:Yield: 12 Serving Size: 1 of 12
Amount Per Serving: Calories: 233Total Fat: 15gSaturated Fat: 2gUnsaturated Fat: 8gCarbohydrates: 25gFiber: 2gSugar: 21gProtein: 3g