These Iced Cranberry Scones are a perfect treat to have around during the holidays! When you make them with organic ingredients, they are a healthier alternative to the Cranberry Orange Scones at Starbucks made with Monsanto Milk (from cows raised on GMOs) and lots of refined conventional sugar (26 grams per scone!)
My scone recipe calls for a very small amount of sugar… I just add a couple tablespoons of coconut palm sugar to the entire batch of dough, plus a little organic powdered sugar to the glaze. I use organic coconut palm sugar in my baking often. You can use it as a 1:1 substitute for any recipe that calls for regular old sugar. It’s completely unrefined and not bleached like typical white sugar, helping to preserve all of its vitamins and minerals.
To ensure your scones are fluffy and tender, you’ll want to use cold butter – so keep it in the fridge until needed. Also put the coconut milk in the refrigerator the night before (or at least 20 minutes before) making the recipe. This will keep the butter from melting while you are mixing and rolling out the dough, and will help you make perfect scones!
When you’re ready to bake up some scones, start by heating your oven up to 350 degrees. In a large glass mixing bowl, measure out 1½ cups of organic sprouted wheat or spelt flour. Add two tablespoons of coconut sugar, a couple teaspoons of baking powder, and a dash of sea salt. Mix well…
Take the cold butter out of the fridge and cut in 6 tablespoons of organic butter with the back of a fork or pastry cutter, until it forms little pea-sized crumbles…
Using a citrus zester, grate about a teaspoon of zest from an organic orange. Stir in the orange zest along with at least ¼ cup of dried cranberries. Add more if you like lots of cranberries!
In a separate bowl, whisk one egg with ¼ cup plus two tablespoons culinary coconut milk. (This is the type of coconut milk that is intended for cooking and generally found in a can. Just make sure you choose a BPA-free version)
Add this to the flour mixture and mix gently – only until combined. Do not overmix, as this will create tougher scones!
If you find the dough is dry after mixing in the egg and coconut milk, keep adding coconut milk (one tablespoon at a time) until the dough just comes together but is not sticky. If you add too much simply sprinkle the dough with a little more flour.
Add some flour to your favorite cutting board and a good rolling pin to prepare it for rolling out the dough. This will keep the dough from sticking.
Remembering not to over handle the dough, place it on the floured cutting board and gently roll each side out until it is 1” thick. Cut the scones into your desired shape and place them on a large baking sheet lined with unbleached parchment paper…
If you want a more golden brown finish to the top of your scones, brush them with extra coconut milk before baking. Put the scones in the oven and set the timer for 25 minutes.
While they’re baking, you can quickly mix up the glaze. All you need to do is whisk together three tablespoons of coconut milk with a couple tablespoons of powdered sugar. Add another tablespoon of sugar if you want it a little thicker. Put the glaze in the fridge to keep it cool.
When the scones are done baking, pull them out of the oven and allow to cool for at least 5 minutes before adding the glaze. After they’re cool, drizzle each scone with a bit of glaze…
Now, call up a friend and enjoy your fluffy scones with a cup of hot tea! Yum!
If you have any leftovers, keep them in an airtight container to keep them moist. They are best heated until warm before you serve them…
- 1½ cups sprouted wheat or spelt flour
- 2 tablespoons coconut sugar
- 2 teaspoons baking powder
- ⅛ teaspoon sea salt
- 6 tablespoons butter
- 1 teaspoon orange zest
- ¼ cup dried cranberries, more as desired
- 1 egg
- ¼ cup + 2 tablespoons culinary coconut milk, more as needed
- 3 tablespoons coconut milk
- 2-3 tablespoons powdered sugar
- Preheat your oven to 350 degrees.
- In a bowl mix together the flour, sugar, baking powder and salt.
- Cut in the butter with the back of a fork or pastry cutter until the size of a pea.
- Add the orange zest and cranberries and mix gently to combine.
- In a small bowl mix the egg and the coconut milk together. Add to the dry ingredients and mix only until combined.
- Roll the dough out on a floured cutting board until it is 1'' thick. Cut the scones into your desired shape and put on a parchment lined baking sheet. Bake for 25 minutes.
- While baking, make the glaze by combining the coconut milk with the powdered sugar.
- Drizzle on top of each scone once you have let them cool. Enjoy!
Kitchen essentials used in this recipe:
- Glass mixing bowl
- Citrus zester/grater
- Rolling pin
- Pastry cutter
- Non-toxic baking sheet
- Unbleached parchment paper
If you know anyone who is a scone-lover too, wrap some up on a plate with a bow for them. Also share this recipe with them. I’m sure they’ll be thankful!