Does anybody else always seem to have a bag of dried cranberries in the pantry leftover from Thanksgiving? No matter what time of year it is, those darn craisins just continue to sit there. You don’t even remember what recipe you bought them for; you probably just threw a handful on a salad or something. And now, you’re stuck with this ingredient that you have no idea what to do with. If you can relate to this, I have just the recipe for you. Not only will these scones give you a use for those cranberries, but it also won’t require you to go out and buy any extra ingredients! No pecans, orange zest, or white chocolate chips required – just pantry staples that you likely already have on hand.
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 totally optional. They’re great with or without it! Either way, a cup of coffee makes for a great pairing with these cranberry oatmeal scones.
Still have more dried cranberries after making this recipe? Use them up in these trail mix biscotti.
Or, if you’re looking for more scone recipes, try some blueberry almond scones!
Cranberry Oatmeal Scones With Vanilla Glaze (Vegan)
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!
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
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.