This post may contain affiliate links of products I am loving or using . At no additional cost to you may I earn a small commission, which helps keep the oven on. Thanks.
Vegan Cinnamon Scones are a fragrant variation of a basic scone recipe, twisted with sugar and spice, then baked. Serve these for breakfast or in the afternoon.
Cinnamon, a wonder aroma that even songs mention! I often sneak it into baking, not always center stage, but in this delicious easy treat, cinnamon in welcomed in a lovely way.
Scones are classified as a quick bread that is often served with preserve in the morning or afternoon. A wide variety of scones are made, including popular flavors of cheese and sultana. It is believed that it originated from Scotland, made from oats!
Why is this tasting so good//
Do you have a favorite scone liking? Keep this recipe in mind. It is cakey and light, and easy to make with added nuttiness from milled oats.
Serve these fresh from the oven, either plain or, if you are feeling generous, alongside dribbling homemade conserve. For something different, make some apple compote! This is a great base dough that can be varied. Stud the dough with chocolate chips, orange peel or raisins; the stand is yours!
With some useful tricks on the works will I show how these scones can be easy to love and to make!
What you will need to make great Vegan Cinnamon Scones//
Classic scones are made of butter, plain or whole meal flour, milk and sugar. The leavening is baking powder.
Vegan Cinnamon Scones consist of a rolled sheet of leavened dough onto which a cinnamon paste is spread. Cut the dough into portions, roll and bake. This treat looks similar to the yeast pastry, cinnamon Danish!
The ingredients are humble and simple, which provide a robust and sweet flavor.
Ingredients//
Baking powder
Named brand powders most often use phosphates as a form of acid, where a homemade baking powder recipe use cream of tartar. The appearance of baked goods that adds phosphate baking powder is superior. Mix the dough, then allowed to ease for some time before needed.
Buttermilk
This recipe use homemade buttermilk for a rich dough with some acidity, therefore some complexity. Make a successful alternative for buttermilk with apple cider vinegar and plant-based milk. The vinegar replaces the yogurt flavor of buttermilk and reacts with the rising agent. This lightens the texture to help produce a tender crumb.
Dairy-free butter
Dairy-free butter or shortening made from natural oils can be used. To ensure a moist scone, look for a decent fat content label that indicates “baking”.
Oat flour
Blended oats make a whole meal flour that is beautiful to bake with. It adds a crumbly texture to batter and dough. The minerals and fatty acids are also healthful.
Wheat flour
Classic scones are baked from wheat flour, plain or whole meal. The difference in wheat flours often found is the amount of protein. The higher the protein the greater the strength. Bakeries may use a general medium strength flour.
In essence, medium strength flour contains less protein than strong bread flour, but more protein than soft cake flour. To make your own blend, simply weigh equal amounts of either and sieve through.
If you prefer a melting tender crumb, as in this Pecan Nut Cookie recipe, then you may opt for cake flour instead.
Do you only have self-rising flour in your pantry? No problem! Self-rising flour already includes baking powder and salt, so do not double up on these in this recipe.
How to make scone dough?
Scones could not be easier to make and this reflects the modest nature of the scone itself.
- Rub butter in.
Rub the butter into the dry ingredients to resemble ground almonds. The key to a good result is enough butter relative to the flour. Make sure the butter is cold and distributed thoroughly. A fork, pastry cutter or a pair of butter knives may also be used for mixing.
- Combine with buttermilk.
Whisk the milk with the vinegar to make buttermilk. Make a well in the center of the dry ingredients and pour the milk in. Combine lightly to unify the dough.
Tips for Vegan Cinnamon Scones//
I am as much a scone lover as I am a cinnamon enthusiast, but more wittily, I am a baking secrets devotee! When it comes to healthy baking am I always looking for those clever little extra tricks and twists, literally.
Cold
The cooler dough is, the easier it is to handle. This may require some planning in the heat of summer, but rest assured, pliable dough is very possible!
Start by chilling the butter. This is central in making scones, but if you fear that this is not sufficient, then follow these little hints.
Work at the coolest times such as the morning or evening. Store flour in the fridge, and chill utensils prior to making the dough. Make use of a pastry cutter and work on a marble surface. Likewise, keep butter cool and save time with a food processor. Simply combine with the dry mix using the pulse action.
Also, note the ingredients in the baking powder. Retail powder often contain phosphoric acid derivatives, or E450. This type of acid is rather stable, which means that dough can be made some hours ahead. Wrap the dough with plastic and hold in the fridge. This will keep the dough cool and ease the gluten in the flour.
Freeze
Following the latter, unbaked scones can also be frozen. Arrange the shaped scones on a non-stick sheet pan. Cover and freeze solid. Scones may remain in the freezer for up to one month.
Bon appetite!
VEGAN CINNAMON SCONES
Ingredients
A – sift
- 0.012 kg baking powder
- 0.185 kg cake flour
- 0.010 kg corn starch
- 0.025 kg demerara sugar
- 0.055 kg oat flour
- 0.001 kg salt
B – rub in
- 0.125 kg dairy-free butter (cold)
C – activate
- 0.010 kg apple cider vinegar
- 0.125 kg plant-based milk (unsweetened)
- 0.005 kg vanilla extract
D – combine
- 0.025 kg cake flour
- 0.003 kg cinnamon ground
- 0.025 kg dairy-free butter (soft)
- 0.025 kg demerara sugar
- 0.025 kg plant-based milk (unsweetened)
E – to decorate
- extra cinnamon-sugar
Instructions
- Preheat the oven to 180°C.
Dough
- Group A – sift the ingredients together. Rub the butter into the dry ingredients to resemble ground almonds.
- Group C – mix to make buttermilk. Make a well in the center of the dry ingredients and pour in. Fold lightly to unify the dough.
- Cover the dough with plastic and refrigerate for 30 minutes before using. (Dough may be chilled for longer.)
Paste
- Group D – mix to make the cinnamon paste. Reserve.
Scones
- Onto a lightly floured surface, roll the dough out to 1cm thick. Evenly spread the cinnamon paste.
- Cut into 6 or 8 triangles. Roll each and place inside muffin tray units.
- Bake the scones 20 – 25 minutes, or until light brown. Remove from the tray and cool on a wire rack.
- Sprinkle with cinnamon sugar and serve.
Leave a Reply