It’s the final month of my “official” Dairy-Free 3-Book Journey and I’ve got a date announcement plus a personal life lesson reminder, with yes, a recipe … easy, scrumptious, seasonal cranberry vanilla scones. They’re perfect for whipping up in minutes on the weekend or even for savoring with tea, coffee or almond milk on the holidays, especially Christmas morning.
As the saying goes, “you can’t please everyone, so you’ve got to please yourself”. A lesson that for some reason I have to learn the hard way repeatedly – with daily life, with family, with this website, and even with my books. Whenever I get stuck on a part that I think has to be included, but that isn’t resonating with me, Tony reminds me, “who did you write your first book for?” It was me. I wanted the resource that I couldn’t find. I wasn’t concerned at the time if Go Dairy Free was going to be a hit, I just wanted a place to turn to when I needed information, trusted recipes, and quick references. Surprise, surprise, it’s what many other people wanted, too.
These cranberry vanilla scones are a more specific example of something I wanted – we adore scones in our home – and yet another reason for me to go back to my own book often. The recipe below is adapted from the Light Apricot Scones recipe in Go Dairy Free the book. I didn’t do a poll or search the internet to see how popular scones are, but I’m guessing that many of you love them as much as I do, and some of you probably have no idea how easy they are to make!
These scones are lighter than most as they use dairy-free yogurt in place of the liquid, sour cream, and some of the fat. I realize that baking with yogurt doesn’t preserve the probiotics, but dairy-free yogurt offers such amazing texture and taste to baked goods, and is even a great stand-in for egg-free and vegan needs. Yes, it’s useful on so many levels!
I used Silk Vanilla Dairy-Free Yogurt to bake several batches of these cranberry vanilla scones, and it has these wonderful vanilla bean flecks in it that made me crave a pretty vanilla bean icing. The optional icing I’ve included with this recipe is actually a mini preview from another scone recipe coming up in one of my next books! And don’t worry if vanilla bean is out of budget, I’ve included an extract option, too.
Special Diet Notes: Cranberry Vanilla Scones
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.
I have not yet tested these cranberry vanilla scones gluten-free, but they should work well with your favorite gluten-free flour blend, so long as it has a good binder in it (like xanthan gum).
- 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)
- 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
- Preheat your oven to 400ºF and line a baking sheet with parchment paper or a silicone baking mat.
- 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.
- 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).
- 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).
- 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).
- Once the cranberry vanilla scones have cooled, top with the icing as desired.
**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.
3-Book Journey Update & Goal
I have dates! The books are not finished, due to unforeseen issues, but I’ve been right on track for a couple of months now, and will officially release all THREE books in August 2016! Yes, they will be available for all of your back to school, holiday, and healthy living needs – you have my word! And of course, all will be completely dairy-free and suitable for milk allergies, lactose intolerance and beyond.
In addition to my monthly posts on this journey, with recipes and informational posts, you can follow more of my project and several others on Twitter, via the hashtags #Inspired and #LoveMySilk. This series was made possible by Silk, and I’m every so grateful for their dairy-free support! For dairy-free milk beverage and yogurt coupons, recipes and much more, sign up for the Silk Newsletter. Here are the prior posts, just in case you missed them:
- Month 7: Update + Chocolate Granola Clusters
- Month 6: Update + The Easiest Dairy-Free Meal Plan
- Month 5: Book Announcement + Pumpkin Pie Oatmeal Recipe
- Month 4: Update & Goal + Super Smoothies that are Not Green (4 Recipes!)
- Month 3: Update & Goal + The Dairy-Fee Shopping List for Hundreds of Recipes
- Month 2: Update on Recipes + Mini Maple French Toast Casseroles Recipe
- Month 1: The Journey Launch + Easy Cheesy Broccoli “Nachos” Recipe
What’s Your Favorite Scone or Muffin Flavor?
This conversation is sponsored by Silk. The opinions and text are all mine.
I think these and my coffee need to become acquainted.
What a wonderfully simple yet delicious treat!
Alisa, I LOVE SCONES, but I don’t make them very often because I just can’t eat that much butter. Thank you for your recipe and wow, what an amazing project! 🙂
Thanks Sharon! Yes, I like them a little lighter, too. Scones can get really, really heavy!
Loving the glaze on these scones! I only want scones when they have glaze and it’s hard to find them like that! these are perfect!
I’m usually the same way Angie.
I am ALL about anything with cranberries, and this recipe will fit that craving nicely. Thanks!
These scones look so good! I love a good scone with my tea!
Cranberries are perfect addition to scones–yum!!
Good for you, Girl! All your recipes look amazing, and this cranberry vanilla scone is no different! I would totally eat at your house no complaints and I am not even dairy-free 🙂 You make it look so good!
Aw thanks Kacey! I bet you wouldn’t event notice you were eating dairy-free – most don’t! 🙂
I love scones, especially cranberry. They’re so yummy. These look like a nice morning snack for tomorrow.
Oooh, the icing looks like a must for these beauties! Maybe I’ll try whipping them up with the fresh cranberries I’ve been getting in my Doorganics deliveries. They look wonderful!
That would be fantastic Katherine! I actually wanted to make them with fresh cranberries, but the only ones I could find (stores running out!) had seen better days. I’m betting they would be lovely.
I have never made a scone either! funny, I have written two recipes for them (my friend made one, and LOVED it!) and just this week I was thinking of them again… I love the sound of these, and the vanilla in the icing – YUM!
Seriously?! Think of the flavor versatility – they are calling out your name!
I can’t believe I don’t make scones more often! These look delicious – and easy! I also love anything with a glaze. Yum.
Thanks Erin. I’m seeing many more scones in my future now … they’re addicting!
I’m not usually a fan of Vegan Recipes, but these look divine! Thanks for sharing. I can’t wait to try these out for size… and those Vanilla Beans!!!
Haha, well, I bet you eat quite a few dairy-free recipes that just happen to be 🙂 I hope you do give them a try Josie!
I adore scones. They are definitely something I always want! And these look amazing.
Thank you Christine! It’s hard not to love tea-worthy biscuits, isn’t it?
I’ve always wanted to make scones! i haven’t tried yet. I need the GF option too so I’ll keep you posted.Love silk!
Really?! They are so easy Lindsay! As fast as a quick muffin recipe but not nearly as finicky 🙂
I am in love with dried cranberries right now! I may have to see if I can paleo-ize these…
With an egg thrown in and the help of almond flour, these can definitely be made paleo! I actually have some paleo snickerdoodles using coconut flour that could probably make the scone transition 🙂
I love scones and these look perfect for the holidays! I really like the Silk Dairy-Free Yogurt Alternatives but have never tried them in a baked recipe. I’ll have to try this recipe out!
Yes, they add an amazing vanilla sweetness and such a nice moist texture to baked goods!
I love that you can see the vanilla bean specks in the vanilla icing (which btw looks so good that I’d hardly call it optional! 😉 ). Can’t wait to make these for breakfast over my kids’ winter break!
Well, if indulging in the morning, I use nut butter instead of icing. But with afternoon tea, it’s game on for my sweet tooth 🙂
My mom would absolutely love these! I always make her cranberry-orange scones on her birthday for a breakfast treat. 🙂
Aw, that is so darn sweet Hannah!
How yummy! And I love the use of Silk in it– so good!