Sponsored post: Cranberry, Orange, and Dark Chocolate Scones with Silk

Note: This is a sponsored post for Silk, and I was compensated to write it. However, I only review products I use/enjoy personally and believe will be good for my readers.  All opinions are my own.Cranberry, Orange, and Dark Chocolate Scones #dairyfree www.80twenty.caSome years ago my siblings and I started a Christmas morning tradition of making breakfast for the whole family. There was no formal introduction of it, no grand proclamation. We just up and started whisking eggs, kneading dough, and chopping fruit on Christmas morning. I was young, probably in my teens, but I remember contributing scones to that first breakfast. I have vivid memories of proudly cutting butter into flour, shaping the dough into a broad, flat circle, and cutting it into rounds.  It wasn’t the first time I’d made some sort of biscuits. When I was a wee one, my grandma bought me a pint-sized children’s baking set, and I sat on the counter rolling out biscuit dough while she taught me what to do. It’s still one of the happiest moments of my life. Scones continued in the family breakfast tradition for several years, and then got rotated out to open the door for new provisions to be shared at the family meal.Cranberry, Orange, and Dark Chocolate Scones #dairyfree www.80twenty.caThere’s something magical about making bread. It’s the epitome of creation in the kitchen, grounding and foundational to so much. You start with flour, inedible on its own, and with a bit of liquid and some flavourful add-ins, you’ve contributed to the better part of a meal. Bread, to me, symbolizes togetherness and comfort. We carve into a loaf of bread, or tear a piece off, to share with others. Rarely do we eat such a thing ourselves. Bread, most often, also symbolizes work, care, and time. If you’ve ever made a proper loaf of bread, you know that most of the time is spent waiting for the dough to rise and develop. The nice thing about scones is that they are reminiscent of bread– doughy, warm, and comforting–though they take a fraction of the time to make.Cranberry, Orange, and Dark Chocolate Scones #dairyfree www.80twenty.caThis Christmas I’m bringing back the scone! I’ve been working on this recipe and wanted to keep it dairy-free (most scones are made with butter) to ensure those with dairy allergies could partake. I’m thrilled with how these turned out. Ice-cold coconut oil subs in for butter here. It gets grated in, so the curled flecks get marbled throughout the dough for that essential flakiness. I used Silk almond milk to keep it dairy-free, but also because I love the nutty flavour imparted by almond milk, in general, and have been using it for several years now in most situations where I would traditionally use milk. I can’t take my coffee any other way now.  Of course, cranberry and orange are a welcome winter combination, and with the addition of dark chocolate, these scones become something pretty special. Chocolate for breakfast? It’s Christmas after all.

Cranberry, Orange, and Dark Chocolate Scones
Cuisine: Dairy-free, Vegetarian
Author: Kris
Prep time:
Cook time:
Total time:
Serves: 8
Freezing your coconut oil in advance makes quick work of these dairy-free scones. Wisps of coconut layer through the dough, creating that flakiness you expect from a scone. Butter is not missed in this recipe.
  • 2 cups [url href=”http://www.80twenty.ca/2013/homemade-einkorn-ravioli/” target=”_blank”]einkorn flour[/url] or other flour of your choice, plus ¼ cup divided out *See note below
  • 1/4 cup unrefined sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/3 cup of coconut oil, frozen or in the refrigerator for several hours until cold. *This is best done in a short, plastic container where it can easily be pried out with a butter knife when cold.
  • 3/4 cup cold Silk TrueAlmond Unsweetened Original
  • 1 large egg
  • 2 tsp grated orange zest, from about 1 large orange
  • 1/3 cup dried cranberries (Set aside a tablespoon or so of cranberries for sprinkling)
  • 2.5 ounces, dairy-free dark chocolate 70% or higher, finely chopped (Set aside a tablespoon or two of chopped chocolate for sprinkling)
  1. Preheat the oven to 400°F (205°C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, sugar, baking powder and baking soda. Set aside.
  4. In a separate bowl, whisk together the cold Silk TrueAlmond Unsweetened Original, egg, and orange zest.
  5. Grate the frozen coconut oil into the flour mixture. The oil can be slippery, so I find dipping it into the flour mixture allows for a better “grip”. Toss gently together to form a coarse meal.
  6. Pour the wet mixture into the dry and mix together very gently with a rubber spatula, stirring with as few strokes as possible. As it starts to come together add in the cranberries and dark chocolate, keeping aside a tablespoon or two of each for sprinkling on top at the end. Continue to gently bring the dough together with the spatula. You want the dough to be a nice balance of not too dry and not too wet. If the dough is too wet, add in more flour 1 tablespoon at a time. If it’s too dry, add in more almond milk, one tablespoon at a time. Depending on what kind of flour you use, you’ll have to adjust the flour to milk ratio. Continue to stir together just until the dough forms.
  7. Place the dough on the baking pan lined with parchment and shape into a circle about ¾ – 1-inch high. Score the dough into 8 triangles with a sharp knife.
  8. Bake for 18-20 minutes or until tops are lightly browned.
  9. Once cooled, use a bread knife to finish cutting the scones.
  10. *Note: Einkorn can be substituted for wheat or spelt flour, or even an all-purpose gluten-free flour blend. Just note, you will have to adjust the liquid slightly.

Whether you celebrate Christmas in the traditional sense or you just like a get-together with family and friends for brunch, these scones will be a fantastic addition to your menu. They’re also perfect with a cup of tea after a day of tabogganing, if that’s your thing. It sure is my family’s!


  • […]  Cranberry, Orange, and Dark Chocolate Scones from 80 twenty […]

  • Reply December 29, 2013


    These look great! How much coconut oil do you use? The recipe above just shows a question mark.

    • Reply December 30, 2013


      Thanks for pointing that out, Kristie. I seem to keep having problems with a question mark showing up instead of the measurement. I’ve just corrected it, but just incase, it’s 1/3 cup. I hope you give them a shot, they’re delicious!

Leave a Reply