Oatmeal Cinnamon Scones Vegan
Indulge in the warm, spiced comfort of these Oatmeal Cinnamon Scones—a deliciously vegan treat perfect for breakfast or an afternoon snack. Made with wholesome rolled oats, a hint of sweet brown sugar, and aromatic cinnamon, these scones strike the perfect balance between hearty and indulgent. With a touch of maple syrup and almond milk to keep them dairy-free, they’re wonderfully tender and moist. Optional mix-ins like chopped nuts or raisins add a delightful crunch or chewiness for a personalized twist. Quick to prepare and ready in just 35 minutes, these scones are a delightful plant-based baked good that pairs beautifully with a cup of tea or coffee. Whether enjoyed warm out of the oven or cooled with a drizzle of extra maple syrup, they’re sure to become a go-to vegan baking favorite!
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Recipe Information
Ingredients
- 120 grams Rolled oats
- 190 grams All-purpose flour
- 50 grams Brown sugar
- 1 tablespoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 80 grams Cold vegan butter
- 120 milliliters Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Maple syrup
- 50 grams Optional: chopped nuts or raisins
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, ground cinnamon, and salt. Stir until well mixed.
Add the cold vegan butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the unsweetened almond milk, vanilla extract, and maple syrup.
Pour the wet ingredients into the dry ingredients and gently mix until a dough forms. Avoid overmixing to keep the scones tender.
If desired, fold in the chopped nuts or raisins at this stage.
Transfer the dough to a lightly floured surface and shape it into a disk about 2 cm (3/4 inch) thick. Cut the disk into 8 equal wedges.
Place the wedges on the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 18-20 minutes or until the scones are lightly golden on top.
Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy as-is or with a dollop of vegan cream or a drizzle of extra maple syrup!
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3138 mg | 136% | |
| Total Carbohydrate | 309.4 g | 113% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 64.9 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 447 mg | 34% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1083 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
