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. 

Dark Chocolate & Cranberry Scones (Vegan)

Recipe by KaleyCourse: Snack, Breakfast, DessertCuisine: American, BritishDifficulty: Moderate


Prep time


Cooking time


Total time



A classic scone with hints of cranberry and dark chocolate with each bite. 


  • 1/4 cup oats (blended to make oat flour)

  • 1 & 3/4 cup all purpose or wheat flour

  • 1 tbsp baking powder

  • 1/4 tsp salt

  • 1/3 cup coconut sugar or cane 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 tbsp lemon juice

  • 1/2 – 1 cup soy milk

  • 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 solid coconut oil or chilled vegan butter 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 (this creates a buttermilk substitute). 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. You can refrigerate the dough while the oven is preheating.
  • 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.


  • 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.
  • If you are using vegan butter, it needs to remain cold. If using coconut oil, it needs to be a solid at room temperature. The “fat” creates layers and flakiness, but it will not do this if it can’t keep its shape.

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! 

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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

    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

    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

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

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      March 2, 2019 at 10:22 am

      Thank you!

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    March 22, 2020 at 7:25 am

    how much milk do you use ? im not sure if 1/2 – 1 means between half and a whole cup or a cup and a half . thank you

    • Reply
      March 22, 2020 at 9:09 am

      It means between a 1/2 cup and a whole cup! I always start out with a 1/2 cup and add more as needed. The dough should not be sticky. Thanks for asking!

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