Sweets/ Veganism

Dark Chocolate & Cranberry Scones (Vegan)

These exceeded my expectations! This recipe is not something I had planned. I was making some basic scones on a Saturday morning, as one does, and I just so happened to have dried cranberries and vegan chocolate in my pantry. A star was born. Some of the best scones I have made, truly. 

Yum, Yum, and Yummy are three words to describe these scones. 

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I used a blend of oat flour and wheat flour. You can use all-purpose if that is easier. For the fat, I used coconut oil. This made nice layers, but chilled margarine will have the same effect. The rest of the ingredients were standard vegan scone ingredients: salt, sugar, baking powder, flax egg, and soy milk. Of course I threw in the sweetened dried cranberries and dark chocolate chunks.

The dough is easy to make and the scones only take about 15 – 20 minutes in the oven (see recipe below). Each bite is flaky and full of fruit and melted chocolate. I enjoy eating these on the weekend with my morning coffee. 

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5 from 1 vote

Dark Chocolate and Cranberry Vegan Scones

A classic scone with hints of cranberry and dark chocolate with each bite. 
Course Brunch, Dessert
Cuisine American, British
Keyword cranberry scone, dark chocolate scone, holiday recipes, plantbased, scones, sweets, vegan
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings 8
Author Kaley


  • 1/4 cup oats blended to make oat flour
  • 1 & 3/4 cup all purpose or wheat flour can use 2 cups of flour if you don’t have oats.
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/3 cup coconut sugar or granulated sugar
  • 6 tbsp coconut oil or vegan butter (solid at room temp.)
  • 2 tbsp ground flax seed + 6 tbsp water to make an egg replacement
  • 1 tsp vanilla extract optional
  • 1 tsp cinnamon optional
  • 1.5 tsp lemon juice or juice of 1/2 lemon
  • 1/2 – 1 cup soy milk mix with lemon juice to make a buttermilk alternative
  • 1/4 cup vegan friendly chocolate
  • Handful dried sweetened cranberries


  • Make a flax egg by stirring together ground flax seed and water. Set aside for five minutes. Stir together the flour, salt, and baking powder.  
  • Then scoop coconut oil into the dry mixture. Use a pastry cutter or a fork and knife to incorporate the solid fat. The result should look like gravel. 
  • Mix together lemon juice and soy milk into a separate bowl. Let sit for about 5 minutes. Then mix in the flax egg, sugar, vanilla extract, and cinnamon. 
  • Pour wet mixture into the dry mixture in increments. Form together the dough with a wooden spoon. Add in chocolate chunks and cranberries. 
  • Preheat oven to 400 degrees Fahrenheit. Gently form dough into a 1/2 inch thick circle. Cut 8 triangles and place on a parchment lined baking sheet. Bake for 15-20 minutes or until golden brown. Can top with a sprinkle of sugar or a glaze of your choice, this is optional though. 


I haven’t tried this recipe with gluten free or pastry flour, so proceed with caution when working with other flours. The fruit and chocolate are optional and can be replaced with your preference.
Mixing an acid (like lemon juice or apple cider vinegar) with soy milk creates a buttermilk like mixture. It doesn’t work well with almond milk. This is an optional step. You can simply use soy milk without the lemon juice. The reason I made a buttermilk substitute was I wanted the scones to be heftier, if that makes sense. I liked the effect I got from it, but I also like scones that have normal almond or soy milk. It’s completely up to you.
Make sure whatever fat you use – stays solid at a room temperature or your scones will not have layers.

I hope you enjoy this recipe. If you make them, let me know your thoughts. Also, tell me your favorite brunch food in the comments. Thanks for reading! 

  • 5

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  • Reply
    December 18, 2018 at 11:03 pm

    Look and sound scrumptious!! Yummy…😊💜

    • Reply
      December 18, 2018 at 11:08 pm

      Thank you!

      • Reply
        December 19, 2018 at 1:40 am

        You are indeed, welcome 🙏
        You have me craving one now 🤗

        • Reply
          December 19, 2018 at 10:53 am

          Haha I’m craving one too!

  • Reply
    Laura Hall
    December 19, 2018 at 3:42 am

    5 stars
    my gosh does this recipe sound heavenly!

    • Reply
      December 22, 2018 at 12:38 pm

      Thank you, you’re so kind!

  • Reply
    December 22, 2018 at 12:00 am

    5 stars
    omg….just saved to print out in the AM for a Yule potluck I may be going to in the evening & for Christmas dinner in a few days. Thanks!!!! I did Cranberry Orange with slivered almonds for previous potlucks, but they ended up being like granola (still absolutely amazing). We’d end up scooping out the crumbs & cranberries (I had always used fresh, soaked in Simply Orange’s High Pulp OJ) & just putting in ice cream/snack bowls. I can’t remember which recipe I used (other than using Almond Flour), but I’m sure I had to veganize it. Hopefully, the vegan buttermilk will be the trick! That always works for the PETA Living cupcakes basic recipe I’ve been dolling up since I found it in 2012. Thanks!!!! As a note, I am in Northern to Central Eastern PA. Our main chain local stores are Weis & Giant. Weis just started selling a “Full Circle” vegan chocolate chip line for under $4 here. They’re delicious! I think Giant just came out with one, too, but I didn’t pick it up yet. We stock up on Enjoy Life when they are on sale, as it seems Vegan Price Gouging has come about in the past 6 months with the dairy & meat industry throwing hissy fits at plant-based people. Thanks again!!!

    • Reply
      December 22, 2018 at 12:04 am

      I am so happy you stumbled upon this recipe! I’ve noticed more brands are coming out with vegan lines and it is making it much more accessible. Thanks for reading!

  • Reply
    January 4, 2019 at 8:19 pm

    These scones sound so yummy!

    • Reply
      January 4, 2019 at 8:20 pm

      Thank you, I thought they were!

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    March 2, 2019 at 2:36 am

    5 stars
    Cool! I think I’m getting more hungry..You have skills.

    • Reply
      March 2, 2019 at 10:22 am

      Thank you!

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