It has been a baking extravaganza in my kitchen for the last few weeks. I started with making way too many cupcakes for my son’s birthday party to guarantee I had enough for all the guests, and then the holidays are here. I think I might be the most popular person in my office right now because I am always bringing in treats (and calories) to share with the group.
I took a break from my usual butter-filled baking and whipped up a batch of vegan cranberry orange coconut scones. They were toasty and nutty, drizzled with an almond milk glaze and sprinkled with a little sanding sugar. The gluten-free scones with oat and coconut flours were sweet and tart. They are easy to make for breakfast, brunch or an afternoon snack.
Vegan Cranberry Orange Coconut Scones
Adapted from Love & Lemons
Makes 8 scones
3 cups old-fashioned oats
1/2 cup coconut flour
1/4 cup + 2 tablespoons cane sugar
1 tablespoon baking powder
1 teaspoon sea salt
1/4 cup + 2 tablespoons chilled coconut oil
1 cup cold unsweetened almond milk
1/2 cup halved cranberries
Zest of 1 orange
3/4 cup confectioners’ sugar, sifted
1-1/2 – 2 tablespoons almond milk
Sanding sugar, optional
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
In a food processor or blender, grind the oats until they become a fine powder. Place 2 cups oat flour in a large bowl. (Reserve the remaining oat flour for dusting work surface). Stir in the coconut flour, cane sugar, baking powder and sea salt. Use a pastry blender or fork to cut the coconut oil into the dry ingredients until looks like coarse crumbs. Sit in the almond milk.
On an oat flour-dusted work surface, gently knead the cranberries and orange zest into the dough. Pat it into a disk about 1 inch thick. Cut into 8 wedges and transfer to the prepared sheet pan. Bake the scones until lightly browned, about 12-15 minutes. Cool the scones on the pan for 10 minutes before placing on a wire rack to cool completely.
To make the glaze, whisk together the confectioners’ sugar and almond milk. Drizzle the scones and sprinkle with sanding sugar.
Store in an airtight container.