Vegan Cranberry Scones

Well y’all, Spring has done sprung up on us (the cherry trees in London are showin’ off in some mighty fine white and pink!) and with Easter just around the bend, I reckon it’s ’bout time to add a touch more fruit to my daily bakin’.

If the shift in seasons stirs up similar notions in your heart, might I suggest you take a gander at this here cardamom and bay infused black rice pudding with maple glazed pears, or perhaps give this grapefruit drizzle cake a try!

Today marks 3 years since I made the move to London, so I reckon it’s high time I shared me a traditional English recipe: Scones! But not just any scones, mind you. We’re talkin’ ’bout Vegan cranberry scones.

I topped mine off with some coconut cream and raspberry jam and Lord have mercy, they made for an outstanding afternoon cream tea out back in our garden under the sun.

These here scones make for the perfect addition to any picnic or champagne breakfast! Both tried out and absolutely recommended by me.

Should you whip up this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. There ain’t nothin’ that warms my heart more than seein’ all your lovely recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter below. That way y’all can get all the latest recipes, vegan lifestyle tips and travel diaries straight from my kitchen right into your inbox.

Vegan Cranberry Scones Recipe

Vegan Cranberry Scones

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 7-8 scones


  • 100 g dried cranberries, soaked
  • 350 g plain white flour
  • 2 tsp baking powder
  • 45 g sugar
  • pinch of salt
  • 85 g margarine
  • 175 ml soy milk
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

For the ‘egg wash’:

  • 2 Tbsp soy milk
  • 1 Tbsp agave syrup (or maple syrup)


  1. Soak the cranberries in water for 30 minutes before starting the rest of the recipe.
  2. Pre-heat the oven to 200˚C (fan).
  3. In a mixing bowl whisk together the flour, baking powder, sugar and salt. Add the margarine bit by bit and combine everything with a fork. The mixture should start to form small crumbles.
  4. In a second mixing bowl or jug whisk together the soy milk, lemon juice and vanilla extract. Once the milk has curdled and thickened, pop it in the microwave to warm it up. You don’t want it to be hot, just slightly warmer than room temperature.
  5. The dough is supposed to be quite soft and sticky. It helps to make sure the cranberries are drained properly, not too wet and your fingers are dusted with flour.
  6. Pat the dough flat until it’s about 4 cm deep then cut out scones using a scones or round cookie cutter or with an upside-down glass. Dip the edges of the cutter in flour before cutting the dough and place the scones on a baking tray lined with baking paper.
  7. Create an ‘egg wash’ by whisking together soy milk and agave syrup; brush this mixture on top of each scone before baking.
  8. Bake for approximately twelve minutes or until tops have turned golden brown. Serve hot or cold; ideally consumed on same day they were baked. Pair with coconut cream and raspberry jam for added flavor!

If you enjoyed making my recipes, there are other delightful dessert creations I have created for you to try. For an exotic, yet comforting dessert, give my Vegan Cardamom & Bay Infused Black Rice Pudding With Maple Glazed Pears recipe a whirl.

It’s a unique blend of flavors that will tantalize your taste buds. If you’re in the mood for something tangy and refreshing, my Vegan Grapefruit Drizzle Cake recipe is ideal – the tartness of grapefruit coupled with sweetness of the cake is simply irresistible.

If pie is more your style, my Vegan Apple Rhubarb Pie recipe strikes a perfect balance between fruity and tart flavors baked within a flaky crust.

Lastly, for something hearty and satisfying, dig into my Vegan Banana Cranberry Chocolate & Pecan Loaf recipe. It serves as an excellent brunch item or as a sweet treat with your afternoon tea.

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