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!
21 responses to “Iced Cranberry Scones”
Is guar gum in the canned coconut milk safe?
Why not do your own research, instead of expecting others to spoon feed you.
There are several brands that contain only coconut and water. Be sure to buy one of those. Both Thai brand and Kroger brand don’t contain guar gum.
Food Babe has Guar Gum on her Bad Ingredient List. It’s an emulsifier.
looking forward to your company producing these treats
Would it be okay to substitute FROZEN cranberries, blueberries and/or blackberries in place of the dried cranberries?
Thanks Vani, for a healthy treat recipe.
To the person above (lisa), I’ve made several different kind of homemade scones and frozen blueberries work great so more than likely they can be substituted.
Has anyone tried this with a gluten free flour? Maybe sprouted oat flour?
They look delicious!
Can someone tell me what culinary coconut milk is? Great recipe.
How can I change the flour? I haven’t spelt. I haven’t natural coconut milk. And yes, what do you think about baking powder? It consists of citric acid, but you talked it’s gmo. I’m living in Russia
Hi:) Thanks for posting this it looks amazing! One thing – when I clicked on the link to Amazon the first coconut milk that popped up was the Thai Kitchen organic brand, but it did not say BPA free anywhere on the can that I could see??
Thrive Market had an organic coconut milk with BPA free can.
What kind of powdered sugar? From White sugar? I’d like to try this recipe. I also want to know if guar gum is safe too. Thank you Vani.
What do you think of “vegetable cellulose” derived from birch tree fibre? I know cellulose from wood is not so good but what about “vegetable cellulose.”
Greetings & thanks for sharing great recipes! Can you supply a source for the sprouted organic wheat flour?
I like Thrive Market
Thank you Vani, these look delicious! I am wondering if the icing for these was made with 2-3 TBSP of real powdered sugar, or if you used your other method of spinning coconut sugar in a coffee grinder?
Okay, so I just finished making these. In my humble opinion I did not care for these using the organic sprouted wheat flour. The gave my scones a “cornbread” consistency and I made the recipe exact and mixed the dough only to combine. Also, the ratio of 3 TBSP powdered sugar to 3 TBSP coconut milk was too watery, I had to add a lot more powdered sugar to get the frosting thick enough to drizzle. I might try these one more time with spelt flour, but these in my opinion need more of an organic pastry flour.
Wow, what a great recipe idea for a tasty dessert or a sweet breakfast. This could be made with a lot of substitutes, making it gluten-free and vegan. I’ll have to try this out and add to my recipes.
Has anyone tried this recipe with any type of GF flour, especially almond?