Coconut Milk Cranberry Scones

Recipe number 2 of the year…….

Vegan Coconut Milk Cranberry Scones 



  • 2 cups all purpose flour
  • 1/3 cup golden brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp lemon zest
  • 1 can (400mL) coconut milk
  • 1 cup dried cranberries


  1. Pre-heat oven to 425 F. Grease a baking sheet with olive oil to prevent scones from sticking. 
  2. In a mixing bowl, combine flour, sugar, baking powder and salt. Mix till combined.
  3. Pour coconut milk and lemon zest into flour mixture. Mix until just combined. Fold in cranberries.
  4. Transfer dough to a well floured surface. Fold dough into floured surface about 4 times. Then shape dough into a circle.
  5. Using a pizza cutter, cut dough into 8 wedges.
  6. Transfer wedges onto greased baking pan. Bake for 15-20 minutes.
  7. Remove from oven, let cool and enjoy!



2 thoughts on “Coconut Milk Cranberry Scones

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