Cranberry Orange Scones

Cranberry Orange Scones
Servings: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional


  • 3 tablespoons granulated sugar
  • Zest of 1 navel orange
  • 3 cups (350 grams) self-rising flour
  • ¼ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 7 tablespoons (95 grams) vegan butter, as cold as possible
  • 5 fluid ounces (¾ cup or 150ml) Califia Farms Original Oatmilk, plus more for brushing
  • 1 cup (125 grams) frozen, fresh or dried cranberries

    Ingredients for Glaze:

    • 1 cup (120 grams) powdered sugar
    • 1 tablespoon fresh squeezed orange juice
    • 1 – 2 tablespoons Califia Farms Original Oatmilk
    • Pinch of kosher salt


        1. Preheat your oven to 425°F. Line a sheet tray with parchment paper or a silicone mat.
        2. In a medium bowl combine the sugar and orange zest, using your fingers to rub the zest into the sugar as best as possible (this releases the oils in the zest and the sugar absorbs it, resulting in a better flavored scone).
        3. To the bowl with the sugar and zest add the flour, salt and baking flour and mix until evenly combined. Add the vegan butter and cut into the dry ingredients using a fork, pastry cutter, two knives or your hands until it has the feel of coarse sand. Work as quickly as possible so the vegan butter doesn’t melt.
        4. Pour in the oat milk and use a spoon to begin to combine. Once the oat milk is 50% combined add the cranberries and finish mixing.
        5. Lightly flour your workbench and turn the dough out. Roll the dough out, using as little flour as possible to keep the dough from sticking, to about ¼ inch thick. Fold over in half, then quarters and roll out again, shaping into a round, to 1 inch thick.
        6. Using a sharp knife or bench scraper, divide the dough into 6 triangles. Transfer to a parchment lined sheet tray, leaving at least 1 inch space between each piece. Freeze for 15 minutes.
        7. Carefully brush the tops of each scone with oat milk, taking care not to let it run down the sides which can result in an uneven rise. Bake until golden brown, approximately 15 to 20 minutes.
        8. To make the glaze: In a small bowl combine the powdered sugar, orange juice, 1 tablespoon of oat milk and a pinch of salt. Whisk until smooth, adding more oat milk as needed to loosen the glaze.
        9. Allow the scones to cool to room temperature before glazing. Use a spoon or piping bag to drizzle the glaze over the scones.
        *Scones can be kept in an airtight container at room temperature for 3 days (refresh in the oven for 5 minutes). Alternatively, you can freeze the portioned scone dough, well wrapped, for up to 1 month.


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