Vegan Fresh Cranberry Scones with Almond Glaze
Recipe type: Scones
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 scones
Made with fresh cranberries and homemade buttermilk, these Vegan Fresh Cranberry Scones with Almond Glaze are the perfect treat for this holiday season!
  • 1 cup fresh cranberries
  • ¼ cup sugar
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • ¾ cup cup non-dairy milk
  • 1 teaspoon vinegar
  • 3 cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons vegan butter
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • ½ teaspoon almond extract (optional)
  • 1 tablespoon + 1-3 teaspoons non-dairy milk
  1. Preheat your oven to 400 degrees and line a baking tray with parchment paper or a silicone baking mat. Set aside.
  2. Wash the cranberries, picking over and removing any shriveled berries. Coarsely chop the cranberries and place them in a bowl with ¼ cup of sugar. Stir the two together so that the cranberries are all coated in sugar. Set aside.
  3. Prepare your flax egg by whisking together 1 tablespoon ground flaxseed and 3 tablespoons water. Set aside to thicken.
  4. Next create "buttermilk" by placing 1 teaspoon of vinegar into a ¾ cup measurer and then filling the measuring cup the rest of the way with the non-dairy milk. Set this mixture aside to allow the milk to turn into buttermilk.
  5. In a large bowl, combine the flour, 3 tablespoons sugar, baking powder and salt.
  6. Next add in the vegan butter and use a fork to "cut" the butter into the flour mixture. Mash the butter with the back of the fork until the butter is evenly distributed in the flour and only pea-sized clumps or smaller remain.
  7. Mix together the “buttermilk”, flax egg and vanilla. Add the milk mixture and sugar coated cranberries, along with any juice in the cranberry bowl, to the dough. Stir everything together until a dough forms, adding in a teaspoon of non-dairy milk if the dough is too dry.
  8. Lightly knead the dough a few times until all the dough can gather into a ball. Lightly dust your prepared baking sheet with flour and place the dough on the baking tray. Pat it down into one 10-inch circle, about 1 inch thick.
  9. Cut the circle into 8 wedges and separate the wedges slightly on the baking tray.
  10. Bake the scones for 15-22 minutes or until cooked through and slightly golden on top.
  11. When scones are done, remove them from the oven and allow them to cool.
  12. While cooling, prepare the almond sugar glaze.
  13. To make the glaze, place 1 cup of powdered sugar into a bowl and add in ½ teaspoon almond extract and 1 tablespoon of non-dairy milk. Add more non-dairy milk 1 teaspoon at a time until a thick, but spreadable glaze forms. Be careful not to add too much milk or the glaze will be too runny.
  14. Once the scones have cooled, pour the glaze over the top of each scone and garnish with slivered almonds if desired.
Recipe by The Conscientious Eater at