Cut in butter until the mixture resembles coarse crumbs; set aside.

Combine the flaxseed and water. Set aside until you’re ready to mix the dry and wet ingredients together.

In a small bowl combine the cranberries, orange juice, and dairy-free milk. Add to flour mixture and stir until a soft dough forms.

On a floured surface, gently knead 6-8 times. Pat dough into an 8 inch circle. Cut into 10-12 wedges.

Separate wedges and place on a baking sheet lined with parchment paper (parchment paper is optional).

Bake at 400°F for 15 minutes.

Once they are finished baking move them to a wire rack.