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+ servings
Plate Of Cranberry Scones

Vegan Dried Cranberry Scones

Fluffy vegan scones with dried cranberries throughout. Perfect with jam and dairy-free cream!

Course Dessert
Cuisine vegan
Keyword vegan cranberry scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 scones


  • 360 g Self-raising flour
  • 1 Teaspoon Baking powder
  • 90 g Cold vegan butter (use the blocky type, not margarine-style)
  • 50 g Caster sugar
  • 150 ml Unsweetened soy milk, plus extra for brushing (½ cup + 2 tablespoons)
  • 80 g Dried cranberries

To serve:

  • Strawberry jam and vegan whipped cream or butter


  1. Preheat your oven to 220°C/430°F (or 200°C/400°F for fan ovens). Line a large tray with baking paper.

  2. Add the flour and baking powder to a large bowl and mix briefly.

  3. Rub in the butter until you have a mixture that resembles breadcrumbs, then stir in the caster sugar.

  4. Add the soy milk and mix until it starts to stick together. Use your hands to press it into a rough ball of dough. Don't knead it or press too much or your scones will end up tough.

  5. Add the cranberries to the bowl and gently press them into the dough with your hands.

  6. Roll the dough out on a floured surface until it's 2cm thick. Use a 3-inch fluted cookie cutter to cut out your scones, re-rolling leftover pieces until it's all used up. You should end up with 8 scones.

  7. Place the scones close together onto your lined baking tray, so the edges are just touching. Use a pastry brush to lightly brush the tops with soy milk.

  8. Bake for 12-15 minutes until golden brown. Leave to cool completely and serve with fillings of choice.

Recipe Notes

  • Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Vegan Dried Cranberry Scones
Amount Per Serving (1 scone)
Calories 294 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 132mg6%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 14g16%
Protein 5g10%
* All values are an estimate only and will vary depending on the food brands used.