Why You’ll Love This Recipe
- Vegan-Friendly: Completely dairy-free and egg-free, making it suitable for a plant-based diet.
- Easy to Make: Simple ingredients and straightforward steps ensure a hassle-free baking experience.
- Perfect for Any Time: Ideal for breakfast, brunch, or a sweet treat any time of the day.
Ingredients
For the Cinnamon Sugar Filling:
- 3 tablespoons sugar
- 2 tablespoons vegan butter, softened
- 1 tablespoon ground cinnamon
For the Scone Dough:
- 2¼ cups all-purpose flour
- 6 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup vegan butter, cold and cubed
- ½ cup oat milk
- 1 teaspoon vanilla bean paste or vanilla extract
For the Vanilla Icing:
- ½ cup powdered sugar
- 1 tablespoon oat milk
- 1 teaspoon vanilla bean paste or vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Cinnamon Sugar Filling: In a bowl, combine 3 tablespoons sugar, 2 tablespoons softened vegan butter, and 1 tablespoon ground cinnamon until a smooth paste forms. Set aside.
- Make the Scone Dough:
- In a large mixing bowl, whisk together 2¼ cups all-purpose flour, 6 tablespoons sugar, 2½ teaspoons baking powder, and ½ teaspoon salt.
- Add ½ cup cold, cubed vegan butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs.
- Pour in ½ cup oat milk and 1 teaspoon vanilla bean paste (or vanilla extract). Mix until a shaggy dough forms, ensuring no dry flour remains.
- Shape and Layer the Dough:
- Transfer the dough onto a parchment-lined baking sheet. Shape it into a rectangle approximately 2 inches in height.
- Cut the rectangle in half. Spread the prepared cinnamon sugar filling evenly over one half.
- Place the other half of the dough on top of the filling, pressing the edges gently to seal.
- Chill the Dough: Place the baking sheet with the dough in the freezer for 10-15 minutes. Meanwhile, preheat your oven to 400°F (200°C).
- Cut and Bake:
- Remove the dough from the freezer and cut it into 8 equal squares.
- Arrange the scones on the baking sheet, spacing them at least 2 inches apart.
- Bake for 18-20 minutes, or until the scones are lightly browned on top.
- Prepare the Vanilla Icing: While the scones cool, whisk together ½ cup powdered sugar, 1 tablespoon oat milk, and 1 teaspoon vanilla bean paste (or vanilla extract) until smooth.
- Glaze the Scones: Drizzle the icing over the cooled scones. Allow the icing to set for 5-10 minutes before serving.
Servings and Timing
- Servings: 8 scones
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
Variations
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Different Fillings: Experiment with adding raisins, chopped nuts, or even a layer of fruit preserves for a unique twist.
- Alternative Milks: Use almond, soy, or coconut milk in place of oat milk to suit your preference.
Storage/Reheating
- Storage: Keep scones in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for up to a month.
- Reheating: Warm scones in a preheated oven at 350°F (175°C) for 5-7 minutes or microwave for 20-30 seconds until heated through.
FAQs
1. Can I make these scones gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend to make these scones gluten-free.
2. What can I use instead of oat milk?
Almond milk, soy milk, or coconut milk can be used as alternatives to oat milk in this recipe.
3. How do I prevent the scones from becoming tough?
Avoid overmixing the dough and handle it gently to ensure the scones remain tender and flaky.
4. Can I prepare the dough in advance?
Yes, you can prepare the dough, wrap it tightly, and refrigerate it overnight. Bake the scones fresh the next day.
5. What if I don’t have vegan butter?
You can use solid coconut oil as a substitute for vegan butter. Note that this may slightly alter the flavor and texture.
Vegan Cinnamon Roll Scones
- Total Time: 55 minutes
- Yield: 8 scones
- Diet: Vegan
Description
Soft and flaky vegan cinnamon roll scones filled with a cinnamon-sugar layer and topped with a delightful vanilla icing. Perfect for breakfast, brunch, or a sweet treat.
Ingredients
- For the Cinnamon Sugar Filling:
- 3 tablespoons sugar
- 2 tablespoons vegan butter, softened
- 1 tablespoon ground cinnamon
- For the Scone Dough:
- 2¼ cups all-purpose flour
- 6 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup vegan butter, cold and cubed
- ½ cup oat milk
- 1 teaspoon vanilla bean paste or vanilla extract
- For the Vanilla Icing:
- ½ cup powdered sugar
- 1 tablespoon oat milk
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Prepare the Cinnamon Sugar Filling: Combine sugar, softened vegan butter, and ground cinnamon into a smooth paste. Set aside.
- Make the Scone Dough:
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold, cubed vegan butter and cut it into the dry ingredients until it resembles coarse crumbs.
- Pour in oat milk and vanilla bean paste, mixing until a shaggy dough forms.
- Shape and Layer the Dough:
- Transfer the dough onto a parchment-lined baking sheet and shape it into a rectangle about 2 inches tall.
- Cut the rectangle in half. Spread the cinnamon sugar filling evenly on one half, then place the other half on top, sealing the edges.
- Chill the Dough: Freeze the dough for 10-15 minutes while preheating the oven to 400°F (200°C).
- Cut and Bake:
- Slice the chilled dough into 8 squares and space them out on the baking sheet.
- Bake for 18-20 minutes until lightly browned.
- Prepare the Icing: Mix powdered sugar, oat milk, and vanilla paste until smooth.
- Glaze the Scones: Drizzle icing over cooled scones and let it set for 5-10 minutes before serving.
Notes
- Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free option.
- Use alternative plant-based milks like almond, soy, or coconut.
- Avoid overmixing the dough to keep the scones tender.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: Vegan, American
