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Two dairy free scones on a plate next to a napkin and baking sheet.

Dairy Free Cranberry Orange Scones

These dairy free scones are simple to make using a dairy-free cream – no cutting in butter! They’re packed with cranberry and orange flavor.
Course Breakfast, Snack
Cuisine American, Scottish
Keyword dairy free scones
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 scones
Calories 165 kcal
Author Dairy Free for Baby

Ingredients

For the scones:

  • 1 ½ cups all-purpose flour
  • ⅓ cup powdered sugar
  • ⅓ cup dried cranberries
  • 2 tsp orange zest
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup dairy-free cream (recommend Country Crock Plant Cream; see notes)
  • ½ tsp vanilla extract

For the glaze:

  • ½ cup powdered sugar
  • 1 ½ tbsp orange juice
  • ½ tsp orange zest

Instructions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the dry ingredients for the scones: the flour, powdered sugar, dried cranberries, orange zest, baking powder, and salt. Stir until well combined.
  3. Add the dairy-free cream and vanilla extract. Stir until a ball of dough forms. (It will be a bit moist; this is normal).
  4. Pour the dough onto a well-floured surface. Sprinkle some additional flour on top, then break into two equal balls of dough. Shape into two discs.
  5. Cut each disc into six even wedges. Carefully move the wedges to the parchment lined baking sheet. I find it helpful to slide a butter knife underneath to help lift it off the floured surface and transfer to the baking sheet.

  6. Bake at 400 degrees F for 17-20 minutes, or until they start to turn lightly golden brown at the edges. Let cool on the pan.

  7. Meanwhile, prepare the glaze by mixing the powdered sugar with the orange juice and orange zest.
  8. When scones are completely cool, drizzle glaze over the top. Let sit for a few minutes so the glaze solidifies, then enjoy.

Recipe Notes

  • The dough will be quite moist for this recipe and a bit more fragile than traditional butter-based scones. Be sure you are pouring it out on a well-floured surface and sprinkling extra flour on top before dividing into two discs and cutting the wedges.
  • If you cannot find Country Crock plant cream, you can also use Silk Heavy Cream or canned coconut cream (note - coconut cream, not milk). If you are using these different options, you may need to slightly modify the flour content, as each product has a somewhat different moisture content. See the process photos in this recipe post for what the dough should look like.

 

Nutrition analysis (approximate per scone): 165 calories, 6 g fat, 3.5 g saturated fat, 190 mg sodium, 24.5 g carbohydrate, 1 g fiber, 11.5 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 5%, Potassium: 0%