I have always loved scones. They compliment a hot cup or tea or coffee so perfectly. But for some reason, I never had the courage to try and bake some myself. They seemed too fancy and advanced for my level of baking. I also could never find a good recipe. Most of the vegan scone recipes I could find online called for margarine or Earth Balance. Since I don’t cook with margarine and there are no vegan butters available here in Malaysia, I couldn’t even try any of these recipes if I wanted to.
Thankfully, I have found a solution to my scone problem: coconut milk! Cold coconut milk is the perfect replacement for butter and adds a great taste to the scones. I’m not even sure how I stumbled upon this little dandy of a recipe, but I am so glad I did. I’ve made this recipe at least 5 times already and they always turn out great.
I have used both dry and fresh cranberries and both are delicious. You could also use blueberries and substitute lemon zest for the orange zest.
These are great on their own or with a bit of jam or jelly. My husband prefers his with a simple glaze that I whip up with orange juice and powdered sugar. You can also make a tasty glaze out of leftover coconut milk and powdered sugar 
Orange & Cranberry Scones
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
zest from 1 orange (at least 1 teaspoon)
1 1/4 cups cold canned coconut milk
1 cup dried or fresh cranberries
Optional Glaze
orange juice, coconut milk or other non-dairy milk
powdered sugar
makes 8-12 scones
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Preheat oven to 425 F. Lightly grease or line a baking sheet with parchment paper.
In a mixing bowl, combine flour, sugar, baking powder and salt. Pour in coconut milk. Gently mix just until everything’s combined, don’t over mix. Dough will be thick. Gently add in cranberries.
Transfer dough onto a floured surface and shape into a disc about 10 inches in diameter and about 3/4 inches in thickness. Using a sharp knife or pizza cutter, cut into 8 or 12 wedges. Place onto prepared baking sheet 2 inches apart. Bake for 15-20 minutes or until golden brown. Serve immediately or store them in an airtight container after they have completely cooled. Enjoy!
(adapted from Art of Dessert)