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Orange Cranberry Scones (Starbucks copycat, only VEGAN)

Starbucks Orange Cranberry Scones Vegan Style

The only bad thing about these are they're gone as soon as you make them. They certainly don't last long, because everyone goes back for seconds and even thirds.

This recipe was actually taken from the orange cranberry scones they offer at Starbucks. They were one of my mom's favorite desserts there, until she found the recipe and was able to make them at home. She passed the recipe along to me and I was able to make them vegan for us to enjoy.

These scones are a great sweet treat because in the whole batch it only contains 7 teaspoons of sugar. That's almost less than 1/2 a teaspoon per scone, and that's a whole lot less than your average dessert. However, with the glaze it adds a little bit more, but the glaze is always optional.


Scones: 2 cups all-purpose flour

7 tsp sugar

1 Tbsp grated orange peel

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/3 cup cold vegan butter

1 cup dried cranberries

1/4 cup orange juice

1/4 cup soy creamer

1 Tbsp ground flaxseed

3 Tbsp water


1/2 cup powdered sugar

1 Tbsp orange juice

Fruit Butter:

1/3 cup vegan butter

2-3 Tbsp jelly (orange would be best with the scones, but you can use any flavor)


In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. Combine the flaxseed and water. Set aside until you're ready to mix the dry and wet ingredients together. In a small bowl combine the cranberries, orange juice, cream. Add to flour mixture and stir until a soft dough forms. On a floured surface, gently knead 6-8 times. Pat dough into an 8 inch circle. Cut into 10-12 wedges. Separate wedges and place on a baking sheet lined with parchment paper (parchment paper is optional). Bake at 400 degrees for 12 minutes. At 12 minutes brush the scones with the glaze, then put back in the oven for about 3 more minutes or until lightly browned. Remove to a wire rack.

Serve butter with warm scones.

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