Cranberry Orange Scones are a holiday favorite! But, who doesn't love this flavor combination any time of the year? These vegan and gluten-free scones are bursting with orange zest, sweetened dried cranberries and a hint of fresh rosemary to round out the holiday flavors. They are moist in the centers, crumbly around the edges, and have a lightly crunchy sweet sugar garnish. Absolutely wonderful served the morning of a holiday or the morning after. Just put them out and let guests nibble as desired. Their petite size is perfect for grazing without ruining anyone's appetite further into the day.
I love making scones, and I really love serving and eating them! They're really quite easy to make. The dough comes together in one bowl, shaping them is deceivingly simple, and they bake quickly! Plus, they can be baked ahead and kept in the freezer until serving. Just pull them out an hour or more before serving.
The big question at breakfast is often "do I want sweet or savory?" Once I started miniturizing my scones, the answer has become, "both!" The size of each scone is just a few bites, which is perfect to go with a plate of tofu scramble or breakfast tacos, a cup of tea on the side to make a fulfilling breakfast or brunch! The size is also perfect to share in an early morning office meeting, or a brunch pot-luck!
FODMAPs: Check your yogurt for offending ingredients. Also, make sure you use a gluten-free flour blend that does not include chickpea or other bean flours. Dried cranberries are moderate to high FODMAP above 2 tablespoons. The amount in each scone here is just under this amount as long as evenly distributed. I find these Cranberry Orange Scones to be easily digested by my body, but we are all unique. Know your own body and tolerances.
If you make this vegan, gluten-free, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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