Vegan Cinnamon Scones
Indulge in the warm and cozy flavors of these Vegan Cinnamon Scones, a delightful plant-based twist on the classic treat. Perfectly spiced with aromatic ground cinnamon, these scones feature a tender, crumbly texture thanks to the blend of solid coconut oil and a flax egg – a vegan-friendly binding alternative. Sweetened with just the right amount of granulated sugar and topped with a sprinkle of crunchy turbinado sugar, they bake to golden perfection in under 20 minutes. With a prep time of only 15 minutes, these dairy-free scones are ideal for breakfast, brunch, or a comforting afternoon snack. Pair them with your favorite jam or a steaming cup of tea for a satisfying and guilt-free indulgence. Whether you're vegan or simply love wholesome baked goods, this recipe is sure to become your new go-to!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.25 cups Granulated sugar
- 0.5 cups Coconut oil (solid state)
- 1 tablespoon Flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 0.75 cups Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Turbinado sugar
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and granulated sugar.
Add the solid coconut oil to the dry ingredients. Use a pastry cutter or your fingers to work the coconut oil into the flour mixture until it resembles coarse crumbs.
In a small bowl, combine the ground flaxseed and water to make a flax egg. Let it sit for about 5 minutes until it becomes gel-like.
Add the flax egg, almond milk, and vanilla extract to the flour mixture. Gently fold until just combined, being careful not to over-mix.
Transfer the dough onto a lightly floured surface and shape it into a circle about 1 inch thick.
Using a sharp knife, cut the dough into 8 equal wedges and place them onto the prepared baking sheet.
Sprinkle the top of each scone with turbinado sugar for added crunch.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and firm to the touch.
Remove from the oven and allow to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 271.5 g | 99% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 75.3 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 429 mg | 33% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 282 mg | 6% | |
*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.
