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Clementine Cranberry Scones

Clementine Cranberry Scones are flaky and delicious. These delightful scones are bursting with clementine flavor and juicy tart cranberries. Completely dairy free and so easy to make!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: cranberries, Scones, vegan
Servings: 6
Author: Lora


  • 2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoon orange zest I used clementine
  • 1/2 teaspoon salt
  • 1/2 cup vegan margarine chilled (I used Earth Balance)
  • 1 cup chopped cranberries I used fresh
  • 1/2 teaspoon vanilla
  • 6 tablespoons almond milk divided (or whatever milk you prefer)
  • 1 tablespoon turbinado sugar


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper (or a Silpat mat), and set aside. In a large bowl, combine flour, sugar, baking powder, ginger, orange zest, and salt, and mix well. Cut margarine into flour mix with a pastry cutter or fork.
  • When mixture has a coarse consistency, add in cranberries and mix together.
  • In a small bowl, combine vanilla with 5 tablespoons almond milk before adding both to flour mixture. Mix thoroughly, slowly adding the rest of the milk a few tablespoons at a time, until mixture forms a dough and no dry ingredients remain.
  • Transfer dough to prepared baking sheet and form into a rough circle. Cut it into 6 equal triangles with a sharp knife, and space evenly across sheet. Brush the scones with a tablespoon of the almond milk and sprinkle lightly with turbinado sugar.
  • Bake for 14-16 minutes until golden brown.(I ended up baking mine for about 20-24 minutes) Let scones cool completely on a wire rack.