Go Back
Cranberry Scones with Lemon Glaze

Cranberry Scones with Lemon Glaze

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast, Dessert
Cuisine American
Servings 8



  • ½ c plus 2 Tbsp unsweetened vegan milk
  • ½ tsp white or apple cider vinegar
  • c flour
  • 1 Tbsp sugar
  • 2.5 tsp  baking powder
  • ¼ tsp  salt
  • ¼ c cold vegan butter
  • c dried cranberries


  • ½ c plus 2 Tbsp powdered sugar
  • 2.5 tsp  freshly squeezed lemon juice
  • zest from 1 lemon
  • splash of vanilla


  • Preheat oven to 450F.
  • Line a large cookie sheet with parchment paper or a silicone baking mat.
  • In a small bowl, stir together vegan milk and vinegar. Set aside to curdle.
  • In a large bowl, sift together flour, sugar, baking powder, and salt.
  • Using 2 knives or a pastry cutter, cut vegan butter into flour mixture.
  • Add milk mixture and cranberries to flour mixture and stir just until dough comes together. The dough should be relatively dry and not sticky, but if you can't get it to roughly form a ball, just stir in another tablespoon of milk.
  • Form dough into a sphere and flatten slightly.
  • Roll out dough to about 2" in thickness.
  • Using a sharp knife, slice dough (like a pizza) into 6 or 8 even triangles.
  • Arrange slices on cookie sheet and bake for 12-14 minutes, or until the tops are just beginning to turn golden.
  • Transfer scones to a cooling rack and let cool for a few minutes while you prepare the glaze.
  • In a small bowl, beat together powdered sugar, lemon juice and zest, and vanilla. Mixture should be easy to drizzle -- not so thick as to require spreading, and not so thin as to be watery. Add a little powdered sugar to thicken it up, or another squeeze of lemon juice to thin it out as needed.
  • Drizzle scones with glaze while still slightly warm.