Vegan Cranberry Orange Scones

0 Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
1 Make the flax egg in a small bowl by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
2 In a large bowl, add the flour, sugar, baking powder, salt, and cinnamon. Whisk until well combined. 
3 Grate butter into the dry ingredients. Use a fork and cut butter into the flour until it is well incorporated and small bits remain. 
4 In a liquid measuring cup, add a 1/2 cup of coconut milk, vanilla, and orange zest. Stir until combined. 
5 Add the liquid and flax egg to the dry ingredients. Stir with a spatula until just combined. If it seems to dry, add 1 Tbsp of coconut milk at a time. You don't want the dough to be super wet. Fold in the cranberries. 
6 Place the dough on the lined baking sheet. You can lightly sprinkle some flour on top and on your fingers, then pat the dough down into an 8 inch circle that is 1 inch thick. Slice into 8 triangles. 
7 Place in the freezer for 15 minutes. Separate the pieces (I had to cut the pieces again, which made it easier to separate) and brush the tops with some coconut milk. Bake for 20-25 minutes or until tops are golden brown. 
8 Make the glaze by combining the powdered sugar and orange juice. Whisk until well combined and smooth. Drizzle on top of the scones. Enjoy! Store in an airtight container on the counter up to 3 days.