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Vegan cinnamon scones-1


A fragrant variation of a basic scone recipe, twisted with sugar and spice, then baked. Serve these for breakfast or in the afternoon.
Prep Time 30 mins
Cook Time 25 mins
Total Time 1 hr 25 mins
Course Breakfast, Snack
Servings 6 scones


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


  • Preheat the oven to 180°C.


  • 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.)


  • Group D - mix to make the cinnamon paste. Reserve.


  • 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.
Keyword cinnamon, scones, vegan scones