Orange and Cranberry Scones

print tool image PRINT RECIPE

A twist on a favourite afternoon tea classic. We love these yummy, scrummy scones!

PREP TIME 10 min
COOK TIME 25 min
SERVES 12 Scones


  • 1/2 tsp white vinegar
  • 120ml almond milk (plus 2 tbsp)
  • 380g self raising flour
  • 1/4 tsp salt
  • 1 tbsp baking powder
  • 160ml OGGS® Aquafaba
  • 75g vegetable spread (chilled)
  • 200g dried cranberries
  • 1 tbsp orange zest
  • 1/2 tsp mixed spices
  • TOP TIP...if you've got a sweet tooth, add in 3 tablespoons of sugar and half a teaspoon of vanilla extract!


  1. Preheat oven to 220°.
  2. In a small bowl, mix the vinegar into the almond milk and set aside for 5 minutes.
  3. In a large bowl, sift together the flour, sugar, salt and baking powder. Stir the OGGS® Aquafaba into the milk mixture, set aside.
  4. Add the vegetable spread into the flour and use tips of fingers to mix together. Mix until the vegetable spread and flour have formed uneven sized pebbles.
  5. Mix in the cranberries, orange zest and mixed spices. Add the milk mixture to the flour mixture and stir together with a spatula.
  6. Prepare a baking tray with baking paper. Lightly flour the tray. Divide the mixture onto the tray into your preferred shape.
  7. Brush the tops of the mixture with the 2 remaining tablespoons of almond milk.
  8. Bake the scones for about 25 minutes or until golden brown. Cool for 5 minutes and serve warm.

Top Tips

  • Serve with a large dollop of your favourite dairy-free cream and some jam. Yum, yum, yum!

New to using aquafaba?

Download our guide for great results every time.

Join our Oggs Gang


Questions? Suggestions?

Get in touch with our Oggony aunt!