Your family will enjoy these wholesome cranberry scones spiced with cinnamon and grated orange peel. The dough can be made the night before; the next day, in just 15 minutes, you can have fresh warm scones. However, don't store the dough for more than one day in the fridge because they are best when made fresh. These scones are versatile and easy to make. The cranberries can be substituted with other seasonal berries, such as blueberries, raspberries or strawberries.

Cranberry Scones [Vegan]



  • Dry ingredients
  • 1 cup oat flour (processed from natural rolled oats)
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 tablespoon orange peel, finely grated
  • Pinch of sea salt
  • Wet ingredients
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup pure maple syrup
  • 1/3 cup almond milk, unsweetened (store-bought or homemade)
  • 1/2 to 3/4 cup natural soy or Greek soy yogurt
  • 1 cup fresh or frozen cranberries, sliced


  1. Preheat oven to 410°F.
  2. Line one baking sheet with parchment paper.
  3. Process the rolled oats (about 1 1/2 cups) in small blender/ NutriBullet until fine and powdery and then measure exactly one cup of oat flour. Store remaining oat flour in a container for future use, it will keep for 3 months. In a big bowl add the oat flour, the whole wheat flour and the remaining dry ingredients and mix with fork. Set aside.
  4. In a smaller bowl, hand mix or whisk the wet ingredients. Add the wet to the dry and mix by hand with a fork or wooden spoon until combined. Add the sliced cranberries and mix again. The mixture will feel and look sticky, that is normal.
  5. At this point, you can store the dough in a sealed container in fridge until you’re ready to make a fresh batch of scones or proceed straightaway to baking. Chilled dough is easier to handle and shape than unrefrigerated dough. The dough keeps for 1 day in fridge, however they are best when made fresh.
  6. Measure about 1 tablespoon or a scoop of dough and lightly shape with your hands or spoon into balls. They will look irregular, but that’s OK, they’re scones. Place each ball on the parchment-lined baking sheet leaving about 2 inches in between as they will expand in the oven.
  7. Bake in preheated oven on middle rack for 13 to 15 minutes, or until golden. When done, let the scones settle on the baking sheet for 2 minutes and transfer to a cooling rack.