Cranberry & Almond Scones ~ Vegan

Cranberry & Almond Scones
(Makes 8 scones) ~ Vegan


With Thanksgiving right around the corner I’ve been trying to think of new and creative recipes to explore or create this year. Note to self: don’t develop Thanksgiving recipes before breakfast… 🙂 because the outcome will be breakfast, lol. The good news is that this recipe is a fantastic breakfast recipe. A Thanksgiving Day tip, if I may, don’t forget to eat! Keep your appetite and stomach primed for the big feast. How many times have you been in the kitchen for hours, losing tracking of time and by the time you go to eat…you’re not really that hungry? Try this one on for breakfast, it’s light, not too sweet and is excellent with coffee or tea. Enjoy!

Cranberry & Almond Scones

  • Servings: 8
  • Difficulty: easy
  • Print

2 ¼ Cup All Purpose Flour
1/3 Cup Sugar
½ Tsp Salt
½ Tbsp Baking Powder
¼ Cup Applesauce
½ Cup Earth Balance (Vegan Butter)
½ Cup Non-Dairy Milk (I used almond/coconut blend)
½ Cup dried Cranberries
½ Cup Sliced Almonds
Vanilla extract, optional (I would’ve used some but ran out)

-Preheat oven 450 degrees F. -Combine dry ingredients by whisking together: Flour, Sugar, Salt and Baking Powder.
-Cut Earth balance into flour mixture, I just used my whisk or your hands will work here too in order to incorporate ‘butter’ throughout the mixture. -Add Applesauce and Almond Milk then stir to combine. Stir in Cranberries and Almonds to incorporate.
-I press into 9-inch baking pan – you can then turn out onto parchment paper before cutting and bake on baking sheet. Or you can just bake in 9-inch baking pan as I did then cut afterwards. After all, a scone is defined as a biscuit-like ‘cake’ right?.. Bake for 20-25 minutes and Enjoy! 🙂


In my living room taking ‘scone’ pics and my camera would not focus on the scone, but instead on a picture of Cameron. 🙂 We love and miss you both so much Cameron and Hailey. [xoxo] Cam just as the light shines in from the window on your photograph remember that…




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