Looking for a delicious dairy-free scone recipe? You’ll love these Vegan Cranberry Lemon Scones. Bright lemon and tart cranberries make them a perfect pairing with coffee for holiday mornings, weekend brunches, or any cozy gathering.
I dedicate this recipe to my sister, a devoted scone fan. We don’t see each other as often as we’d like, so this batch is made with her in mind — the second mug of coffee in the photo is for her.
Why You Will Love These Lemon Cranberry Scones
- Perfect with coffee. These scones are ideal for morning or afternoon coffee and make a comforting addition to any table.
- Great for holidays. I especially enjoy serving them on Christmas morning when family gathers.
- Allergy-friendly. Dairy-free, egg-free, soy-free, and nut-free, they suit many dietary needs.
- Packed with flavor. The lemon zest and cranberries give plenty of flavor, so icing is optional. They’re delightful with a smear of homemade dairy-free lemon curd if you want something extra.
- Simple to prepare. With easy steps and straightforward ingredients, you can make these scones any time.
Ingredients for Vegan Cranberry Lemon Scones
See the printable recipe card below for exact measurements and full details.
- All-purpose flour
- Sugar (plus large sugar crystals for topping, optional)
- Fresh or frozen cranberries
- Canned full-fat unsweetened coconut milk (shake the can well before opening)
- Coconut oil (solid at room temperature)
- Fresh lemon — zest and juice
- Baking powder and salt
- Cardamom (a warm, subtle spice that complements the lemon and cranberry)
About Coconut Milk and Coconut Oil (Will They Taste Like Coconut?)
I’ve tested many dairy-free approaches and prefer coconut milk and coconut oil for texture and flavor. Don’t worry — you won’t get an overt coconut taste in these scones. When coconut oil is heated during baking, its coconut aroma largely disappears, leaving a tender, flaky texture. If you want a noticeable coconut flavor in another recipe, avoid heating the oil.
How to Make These Dairy-Free, Egg-Free Cranberry Lemon Scones
- Combine the dry ingredients — flour, sugar, baking powder, salt, and cardamom — in a bowl.
- Add the coconut milk, melted coconut oil, lemon zest, and lemon juice to the dry mix and gently combine. Work the dough just until it holds together; avoid overmixing for tender scones.
- Fold in the cranberries, then shape the dough into a ball.
- Pat the dough into a disk and refrigerate for 20 minutes to firm up.
- Preheat the oven to 400°F (200°C).
- Place the chilled dough on a parchment-lined baking sheet and cut into six even wedges.
- Separate the wedges slightly, then sprinkle the tops with large sugar crystals if using.
- Bake at 400°F for about 25 minutes, until golden and set. Allow to cool slightly before serving.
If you try these Dairy-Free and Egg-Free Cranberry Lemon Scones or any recipe here, please leave a star rating and tell me how they turned out in the comments — I love hearing from you!
Vegan Cranberry Lemon Scones
Kelly Kirkendoll
Pin Recipe
Equipment
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1 baking sheet
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Parchment paper
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 3/4 tsp fine sea salt
- 1 cup coconut milk (unsweetened, full fat) (shake the can well before opening and pour out 1 cup)
- 1/4 cup coconut oil
- 1/2 tsp cardamom
- zest of 1 lemon
- 1 Tbsp fresh lemon juice
- 1 cup fresh or frozen cranberries
- large sugar crystals (optional)
Instructions
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Preheat the oven to 400°F (200°C).
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Whisk together flour, sugar, baking powder, salt, and cardamom in a large bowl.
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Add coconut milk, melted coconut oil, lemon zest, and lemon juice. Stir gently until the dough comes together; don’t overwork it.
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Fold in the cranberries and shape the dough into a ball. Pat into a disk and refrigerate for 20 minutes to firm up.
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Place the disk on a parchment-lined baking sheet and cut into six wedges. Separate the wedges slightly so they don’t touch.
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Sprinkle large sugar crystals on top if desired, then bake for about 25 minutes until golden and set.
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Allow the scones to cool slightly before serving. Enjoy warm with coffee or dairy-free lemon curd.