Cranberry Lemon Scones. Lemon Blueberry Scones. Add Your Favorite Mix-ins Scones. Dairy-Free Scones. Scrumptious Scones. Take Your Pick Scones.
If you are looking for an easy and freshly baked breakfast idea that can be prepared days in advanced, you have found it! This is especially great if you have company coming. I feel like mom of the year when the kids eat a hot breakfast that came out of the oven morning of (okay, maybe not mom of the year, but a satisfied mom in the very least). The trick is freezing the dough beforehand. It’s a must, and since we have to freeze it, we HAVE to prepare it in advance. It is a win-win.
Last spring I resurrected this recipe that my inspiring friend, Merri, shared with me several years ago. She is a wealth of culinary knowledge and has passed on many recipes, tid bits, and morsels to me through the years, and not only about the ways of the kitchen, but about the ways of life. How I appreciate her, her friendship, and godly counsel.
Okay, onto more recipe talk. I set out to slash the dairy from the contents of the scones. Does it work? Swimmingly. I just switched out the heavy cream for coconut cream at Trader Joe’s. Easy switch. There are no eggs in the recipe, so we are naturally left with a vegan scones. I also switched out the bread flour for a healthier counterpart with less gluten, white whole wheat flour, and the unadorned granulated sugar for a richer, deeper, and more advantaged coconut sugar.
And the base of this recipe is very easy with 5 simple ingredients. The plain scone is great. As I’ve experimented, lemon blueberry became a favorite. But seeing as it’s Thanksgiving, and I bought that big bag of fresh cranberries at Costco, I had cranberries left over after making cranberry orange sauce, I thought I’d throw them in. Yes!
I’ve also made these with dried cranberries and white chocolate chips, made them with and without a drizzle of icing and chopped almonds. Every which way is fabulous! Best eaten right out of the oven.
“Mom, may we have these for my birthday?” “These are sooo good.” Just a few of the comments from my family.
Dairy-Free Cranberry Lemon Scones
Yield 10 large scones
- 3 cups White Whole Wheat Flour (I use Trader Joe's Brand; bread flour works too)
- 1/2 cup Coconut Sugar, or granulated sugar of choice
- 2 Tablespoons Baking Powder
- 1/2 Teaspoon Salt
- 1-14 ounce can of Coconut Cream (I use Trader Joe's Brand) which is about two cups (heavy cream works, too)
- 1 cup fresh or frozen Cranberries or Blueberries (dried berries also work)
- Juice of one Lemon
- Zest of one Lemon
- Almond Milk (or any milk) for drizzling
- Turbinado Sugar for sprinkling
- optional, glaze
- optional, chopped almonds
- Powdered Sugar
- Lemon Juice, or Water
- The night before cut 2 pieces of parchment paper to line a 9.5 inch pie plate or 10 inch round cake pan.
- In a large bowl combine flour, sugar, baking powder, and salt until thoroughly mixed.
- Make a well, and add coconut cream, lemon juice, and lemon zest, and mix until just combined.
- Mix in berries.
- Place the dough in the lined pie plate, and press until evenly distributed. Cover with second piece of parchment paper.
- Freeze overnight, about 12 hours.
- The day of baking take pie plate out of fridge, and thaw 10-60 minutes (the original recipe calls for waiting 5 minutes, which I've always found way too short, so I wait 60 minutes).
- Preheat oven to 350 degrees, place dough on a cutting board, and cut 10 even wedges.
- Use leftover parchment paper to line a baking sheet, and arrange wedges on baking sheet 2 inches apart.
- Brush scones with milk, and sprinkle with turbinado sugar.
- Bake scones 30-40 minutes or until golden brown (my oven is closer to 30 minutes).
For the Glaze
- Start with 1/4 cup of powdered sugar in a small bowl, and mix in 1/2 teaspoon lemon juice. If the glaze is too runny, add a bit more powdered sugar. If it's not pourable, CAREFULLY drizzle in lemon juice until you reach a desired consistency.
- Sprinkle glaze on cooled scones, and to get really fancy, drizzle chopped almonds on the glaze.
- Enjoy right away, or freeze for up to a month.
For another easy make ahead breakfast, French Toast Bake with a Crumble.