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Cranberry Cornbread Scones | Cooked | Gluten-Free | Nut-Free | Oil-Free | Vegan

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We are going to be super creative today and make scones from scratch using vegan homemade buttermilk, polenta, buckwheat, cranberry sauce, and a few other supporting ingredients. The sweet and savory combination of these scones tastes amazing as a side to your favorite soup or stew, but they can also be enjoyed with a cup of hot tea on a chilly afternoon. They would also make for a delicious “pastry” served up for brunch by shifting the ingredients a tad, which I will share down below.

When I first presented these scones to Bob, he appeared skeptical. “Polenta and cranberries, huh? Are we getting low on groceries?” Oh, he’s a funny one. “You have never doubted my cooking abilities, Mr. Blue Beard [yes, he has a blue beard], and now is not the time to start.” I asked him if he wanted a scone. He smiled and said that he just wanted a bite, since he wasn’t hungry. He popped a piece into his mouth and went back to some blueprints that he was studying. “Well, how is it? Don’t leave a chef hanging!”

He looked at me and said it was good. Why not fantastic, delicious, OMG! or something along those lines?  While I was having an internal conniption fit he followed it by saying, “Can I have another piece?” … then another, and another, and another. Before he knew it, he ate a whole scone. “Not hungry?” I muttered inwardly with a giggle in my heart. Throughout the day, he kept telling me how tasty those scones were and that he looked forward to having another.

Polenta and Cranberry Scones | Gluten-Free | Nut-Free | Oil-Free | Vegan

Texture and Flavor

Just in case you are having a hard time imagining what these may taste like or what texture they may have, I will help you out by sharing that these scones have a delicious crunchy texture, slightly reminiscent of cornbread, from the combination of polenta and buckwheat. They are baked in a hot oven, which turns the outside crust light golden brown and crisp, yet the inside remains soft and tender. The flavor is also similar to cornbread, with the lovely addition of moist pockets of cranberry sauce.

vegan gluten-free oil-free polenta and cranberry scones

Breakfast Scone Adjustments

These scones have a delicate balance between sweet and savory, but as I mentioned above, they would be perfect served as a “pastry” by adding an extra tablespoon of sweetener, 1/3 cup chopped pecans, and perhaps a drizzle of one of the following icings:  Home-Style Vanilla Bean Icing or Lemon Coconut Cream Icing. I can’t wait until I host our next family gathering, because these are going on the menu!

vegan gluten-free oil-free polenta and cranberry scones

Ingredient Run-Down

Polenta (cornmeal)

Cranberry Sauce

Vegan Buttermilk

Psyllium Husks


Last-Minute Musings


Yields 7-8 scones


  1. Preheat the oven to 450 degrees (F) and line the baking dish with parchment paper, unless you are using a silicone pan.
  2. In a measuring cup, combine the plant milk and apple cider vinegar; set aside for 10 minutes so it can curdle (think buttermilk), while you prepare the remaining ingredients.
    • I used oat milk in these scones.
    • You know it’s ready when the milk looks grainy and curdled.
  3. In a food processor, fitted with the “S” blade, combine the polenta, buckwheat, psyllium, baking soda, and salt. Process long enough to start breaking down the buckwheat.
  4. Add the maple syrup, stevia, and “buttermilk.” Process till well combined.
  5. Fold in the cranberry sauce.  You don’t want to overmix to the point that the batter turns pink.
  6. Scoop the batter into the baking vessel and bake for 17 minutes until a toothpick comes out dry when testing it for doneness.
  7. Immediately transfer the scones to a cooling rack so the bottoms don’t get soggy.
  8. Store on the counter in an airtight container for roughly 3 days. These also freeze and thaw well.

2 thoughts on “Cranberry Cornbread Scones | Cooked | Gluten-Free | Nut-Free | Oil-Free | Vegan

  1. Pistacia says:

    Amie Sue – I would like to make these scones, but wondered why I can’t use psyllium husk powder in the recipe. If it is added at the end of the mixing, would that work?

    • amie-sue says:

      Good morning Pistacia,

      I tend to use the husks over the powder since I find the powder creates a more dense texture but if that is all that you have on hand, use 1/2 of the measurement since it is more concentrated. It’s fine to add it as instructed in the recipe. :) I hope you enjoy the scones. Keep me posted. blessings, amie sue

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