Vegan Cranberry Vanilla Scones
Prep time
Cook time
Total time
Serves: 8 scones
Cranberry Vanilla Scones
  • 2 cups flour (all-purpose, whole wheat pastry, or a combination of the two)*
  • ¼ cup sugar or coconut sugar**
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ cup melted coconut oil (can sub unmelted buttery spread or palm shortening)
  • ½ cup dried cranberries
  • 1 cup vanilla dairy-free yogurt (I used exactly 2 5-ounce Silk Vanilla Dairy-Free Yogurt Alternatives)
Optional Vanilla Icing
  • 1 cup powdered sugar
  • 4 to 6 teaspoons dairy-free milk beverage (I used Silk Unsweetened Coconutmilk)
  • 1 inch vanilla bean or 1 teaspoon vanilla extract
  • Pinch fine sea salt
Cranberry Vanilla Scones
  1. Preheat your oven to 400ºF and line a baking sheet with parchment paper or a silicone baking mat.
  2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl with a whisk or fork. Add the coconut oil and whisk until a coarse meal forms. Gently stir in the cranberries followed by the dairy-free yogurt, folding just until combined. The dough will be a bit sticky.
  3. Turn the dough out onto a floured surface and divide into two pieces. Shape and flatten each into rounds that are about 1¼ inches high. I use damp hands to shape the dough. If it is still too sticky, you can add a touch more flour to make it manageable. Place the dough rounds on your prepared baking sheet and either score into quarters (leaving them attached), or cut into quarters and separate the wedges (for crustier sides).
  4. Bake the scones for 20 minutes or until lightly golden on top. Let cool for 10 minutes on the baking sheet before removing and/or breaking the scones apart (if scored).
Optional Vanilla Icing
  1. While the scones cool, place the powdered sugar in a medium bowl and thoroughly whisk in the milk beverage, starting with 4 teaspoons, the seeds from the vanilla bean or the vanilla extract, and the salt. Add more milk beverage as needed to get the consistency you desire (thicker for piping or thick lines, thinner for coating as I did above).
  2. Once the cranberry vanilla scones have cooled, top with the icing as desired.
*The cranberry vanilla scones pictured in this post are actually 100% whole wheat! I also separated them for crusty edges. If you use all-purpose, they will be lighter / fluffier.
**These make sweeter scones, particularly when paired with the icing. If you prefer less sweet scones, consider reducing the sweetener to 2 to 3 tablespoons and note that the yogurt also offers a good dose of sweetness.
Recipe by Go Dairy Free at