Cranberry Oatmeal Scones with Vanilla Glaze are yummy baked treats you can eat for breakfast or brunch. They’re made with flour, oats, and dried cranberries, giving them a hearty and slightly sweet taste. After baking to a nice golden color, we add a sweet vanilla glaze made with powdered sugar, milk, and vanilla extract. It makes the scones extra delicious! These scones are great for a tasty morning meal or a cozy tea time in the afternoon.

Since cranberries are quite tart, I topped these scones off with a simple vanilla glaze for a little extra sweetness. However, if you plan to eat these for breakfast or just prefer something less sweet, the glaze is optional. They’re great with or without it! Either way, a cup of coffee makes for a great pairing with these cranberry oatmeal scones.

Why You’ll Love These Cranberry Oatmeal Scones

1. Perfect Blend of Flavors: These scones offer a delightful combination of nutty oats and sweet cranberries, creating a balanced and delicious flavor profile.
2. Hearty Texture: The inclusion of rolled oats gives these scones a hearty texture, making them satisfying and filling for a delightful breakfast or snack.
3. Vegan-Friendly: Catering to a vegan lifestyle, these scones use almond milk and vegan butter, ensuring a plant-based treat suitable for various dietary preferences.
4. Simple Preparation: With clear instructions, these scones are easy to make, allowing you to enjoy freshly baked goodness without a complex baking process.
5. Optional Glaze: The optional vanilla glaze adds a sweet and creamy touch, enhancing the overall taste and providing a bit of indulgence to these wholesome scones.
6. Versatile Enjoyment: Whether paired with your favorite hot beverage or enjoyed on their own, these Cranberry Oatmeal Scones make for a versatile and delightful treat suitable for any occasion.

How to Make Cranberry Oatmeal Scones With Vanilla Glaze

Ingredients

For the Scones:

• 3/4 cup unsweetened almond milk
• 1 tbsp lemon juice
• 2 cups all-purpose flour
• 1/2 cup rolled oats
• 6 tbsp granulated sugar
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 10 tbsp vegan butter cold
• 1/2 cup sweetened dried cranberries

For the Glaze (Optional):

• 1 cup powdered sugar
• 1 1/2 tbsp unsweetened almond milk
• 1/2 tsp pure vanilla extract

Instructions

For the Scones:

Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.

In a liquid measuring cup, stir together the soy milk and lemon juice and set aside to curdle.

Add the flour, oats, sugar, baking powder, baking soda, and salt to a large mixing bowl and whisk to combine.

Using a pastry cutter or forks, cut the butter into the flour mixture until crumbly.

Stir in the cranberries.

Pour the curdled soy milk into the bowl and stir with a wooden spoon just until the dough comes together into a ball. Be careful not to overwork the dough.

On a clean, floured surface, shape the dough into a flat circle about 2 inches thick. Slice into 8 wedges (like you would cut a pizza). Transfer wedges to the lined baking sheet.

Bake scones until edges are lightly browned, 20-25 minutes. Transfer to a wire rack to cool.

For the Glaze:

1. In a bowl, stir together the powdered sugar, soy milk, and vanilla until smooth. If glaze is too thick add a few drops of additional soy milk. If too thin, add more powdered sugar.
2. Drizzle glaze over warm scones and allow to set for 5 minutes before serving.

Tips:

• Cold Ingredients for Flakier Scones: To achieve a flaky texture, ensure that your vegan butter is cold when incorporating it into the dry ingredients. Cold butter helps create pockets of steam during baking, resulting in a light and flaky scone.
• Gentle Dough Handling: When mixing the dough, be cautious not to overwork it. Overmixing can lead to dense and tough scones. Mix until the ingredients just come together to maintain the desired crumbly and tender texture.

FAQ

Can I use a different non-dairy milk in these Cranberry Oatmeal Scones?

• Absolutely! While the recipe calls for unsweetened almond milk, feel free to substitute it with your preferred non-dairy milk such as soy, oat, or coconut milk.

Is it possible to make these scones gluten-free?

• Yes, you can experiment with a gluten-free flour blend as a substitute for all-purpose flour to make gluten-free Cranberry Oatmeal Scones. Adjustments may be needed for texture.

Can I prepare the scone dough ahead of time and bake it later?

• Yes, you can refrigerate the scone dough for a few hours or overnight before baking. This can enhance the flavor and texture. Just shape and bake them when you’re ready.

Do I have to use sweetened dried cranberries, or can I use unsweetened ones?

• You can use either sweetened or unsweetened dried cranberries based on your preference. If you opt for unsweetened, you may want to adjust the sugar content in the recipe accordingly.

Cranberry Oatmeal Scones With Vanilla Glaze

Recipe by Food by AyakaCourse: Dessert, Breakfast, BrunchCuisine: Vegan, VegetarianDifficulty: Easy

Servings

8

scones

Prep time

25

minutes

Cooking time

25

minutes

Calories

388.4

kcal

Glazing/Cooling Time

10

minutes

Looking for a way to use up those dried cranberries? Throw them into these oatmeal scones for a pastry to enjoy with your morning coffee!

Ingredients

• For the Scones

• 3/4 cup unsweetened almond milk

• 1 tbsp lemon juice

• 2 cups all-purpose flour

• 1/2 cup rolled oats

• 6 tbsp granulated sugar

• 3/4 tsp baking powder

• 3/4 tsp baking soda

• 1/4 tsp salt

• 10 tbsp vegan butter cold

• 1/2 cup sweetened dried cranberries

• For the Glaze (Optional)

• 1 cup powdered sugar

• 1 1/2 tbsp unsweetened almond milk

• 1/2 tsp pure vanilla extract

Directions

• For the Scones
• Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
• In a liquid measuring cup, stir together the soy milk and lemon juice and set aside to curdle.
• Add the flour, oats, sugar, baking powder, baking soda, and salt to a large mixing bowl and whisk to combine.
• Using a pastry cutter or forks, cut the butter into the flour mixture until crumbly.
• Stir in the cranberries.
• Pour the curdled soy milk into the bowl and stir with a wooden spoon just until the dough comes together into a ball. Be careful not to overwork the dough.
• On a clean, floured surface, shape the dough into a flat circle about 2 inches thick. Slice into 8 wedges (like you would cut a pizza). Transfer wedges to the lined baking sheet.
• Bake scones until edges are lightly browned, 20-25 minutes. Transfer to a wire rack to cool.
• For the Glaze
• In a bowl, stir together the powdered sugar, soy milk, and vanilla until smooth. If glaze is too thick add a few drops of additional soy milk. If too thin, add more powdered sugar.
• Drizzle glaze over warm scones and allow to set for 5 minutes before serving.

Notes

• To achieve a flaky texture, ensure that your vegan butter is cold when incorporating it into the dry ingredients. Cold butter helps create pockets of steam during baking, resulting in a light and flaky scone.