These vegan Blood Orange Coconut Scones are simple to make,healthy, tangy, and sweet. They are made with coconut oil and layered with a sweet blood orange glaze.
What makes the perfect scone? The perfect scone is one that is flaky, warm, soft, and topped with a thick layer of sweet glaze. If you agree and you love blood oranges, then you are going to love these scones.
Thisrecipe is simple and requires 30-minutes and only 10-ingredients!
The staple ingredient that always results in a flaky and moist scone is using coconut oil instead of butter. The coconut oil leaves a subtle hint of coconut flavor, which compliments the blood orange nicely.
As mentioned, my perfect scone recipe is one that has a thick layer of sweet glaze. The glaze requires 2 ingredients: freshly squeezed blood orange juice and powdered sugar. It’s optional but highly recommended.
If you want to add fruit to these vegan scones, raspberries pair lovely with the blood oranges. Either following this recipe or changing it up to your liking, I think you will love these scones!
These scones are beautiful looking, simple to make, healthier than the original, flaky on the outside, moist on the inside, and ultimately delicious! Enjoy! ♥
½cupnut milkwe used almond milk, but cashew milk work too
½cupcoconut oilroom temperature
2tbspblood orange juicefreshly squeezed
1flax egg1 tbsp ground flaxseed + 2 tbsp water
Blood Orange Glaze1 cup powdered sugar
¼cupblood orange juicefreshly squeezed
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a small bowl, make the flax egg by whisking the flaxseed with the water and set aside for 3 minutes.
In a separate mixing bowl, add room temperature coconut oil, nut milk, cane sugar, and the blood orange juice. Whisk together, then add in the flax egg.
Mix the flour, baking powder, and salt in a separate bowl. Then add to the wet ingredients a little at a time while stirring with a spatula or wooden spoon. (If adding raspberries, add now by gently stirring in to incorporate).
Gently transfer the mixture to a floured surface and use your hands to form it into a disc, about 1 inch in height.
Cut the circle into 8 for wedges and use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar and bake for 25 minutes, or until lightly golden brown on the edges.
Remove the scones from the oven to cool. While the scones are cooling, prepare the glaze by whisking the powdered sugar with the blood orange juice. Drizzle the glaze on top of the cooled scones before enjoying.
Best when fresh; store leftovers at room temperature in a well-sealed container for up to 3 days.