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Dairy-Free Cranberry Lemon Scones

Prep Time 12 hours 12 minutes
Cook Time 30 minutes
Total Time 12 hours 42 minutes
Servings 10 large scones
Author Sonja

Ingredients

  • 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

Glaze

  • Powdered Sugar
  • Lemon Juice or Water

Instructions

  1. The night before cut 2 pieces of parchment paper to line a 9.5 inch pie plate or 10 inch round cake pan.
  2. In a large bowl combine flour, sugar, baking powder, and salt until thoroughly mixed.
  3. Make a well, and add coconut cream, lemon juice, and lemon zest, and mix until just combined.
  4. Mix in berries.
  5. Place the dough in the lined pie plate, and press until evenly distributed. Cover with second piece of parchment paper.
  6. Freeze overnight, about 12 hours.
  7. 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).
  8. Preheat oven to 350 degrees, place dough on a cutting board, and cut 10 even wedges.
  9. Use leftover parchment paper to line a baking sheet, and arrange wedges on baking sheet 2 inches apart.
  10. Brush scones with milk, and sprinkle with turbinado sugar.
  11. Bake scones 30-40 minutes or until golden brown (my oven is closer to 30 minutes).

For the Glaze

  1. 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.
  2. Sprinkle glaze on cooled scones, and to get really fancy, drizzle chopped almonds on the glaze.
  3. Enjoy right away, or freeze for up to a month.