Description
These Vegan Cinnamon Roll Scones feature a tender, flaky dough filled with a sweet cinnamon sugar mixture and topped with creamy vanilla icing. Made entirely with plant-based ingredients like vegan butter and oat milk, they offer a delicious vegan twist on classic cinnamon rolls, perfect for breakfast or a comforting snack.
Ingredients
Cinnamon Sugar Filling:
- 3 Tablespoons sugar
- 2 Tablespoons vegan butter, softened
- 1 Tablespoon ground cinnamon
Scone Dough:
- 2 ¼ cups all-purpose flour
- 6 Tablespoons sugar
- 2 ½ 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
Vanilla Icing:
- ½ cup powdered sugar
- 1 Tablespoon oat milk
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Prepare the cinnamon sugar filling: In a small bowl, mix together the sugar, softened vegan butter, and ground cinnamon until a thick and smooth paste forms. Set aside for later use.
- Make the scone dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold vegan butter into chunks and add to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until crumbly. Add oat milk and vanilla, then combine with the pastry cutter or hands until a flaky, shaggy dough forms that holds together when pressed.
- Shape the scones: Line a baking sheet with parchment paper and turn the dough out onto it. Shape the dough into a rectangle about 2 inches high. Cut the rectangle in half. Spread the cinnamon sugar filling onto one half, then place the other half over the filling and press edges to seal. Freeze the tray for 10-15 minutes while preheating the oven to 400°F (200°C).
- Bake the scones: Remove the dough from the freezer and cut into 8 evenly sized squares. Space them at least 2 inches apart on the baking sheet. Bake in the preheated oven for 18-20 minutes until golden brown and cooked through. Let cool completely before icing.
- Prepare the vanilla icing and serve: Whisk powdered sugar, oat milk, and vanilla together until thick. Drizzle over cooled scones and allow icing to set for 5-10 minutes. Serve and enjoy your vegan cinnamon roll scones!
Notes
- See the blog post for ingredient substitutions, process photos, and additional baking tips.
- Baked scones can be stored in a sealed container at room temperature for 2-3 days.
- Refrigerate scones for up to 3-4 days for longer freshness.
- Freeze scones for up to one month; thaw before serving.
