This cinnamon scones recipe is a delightful fusion of two beloved treats, combining the flaky texture of a scone with the irresistible flavors of a cinnamon roll. With its straightforward instructions and readily available ingredients, it’s a hassle-free recipe that guarantees a scrumptious outcome!
If you’ve tried our cinnamon rolls before, these cinnamon scones are a game changer!
Why you’ll love this recipe
- Perfect breakfast indulgence. Like pancake bread, this is a comforting and delightful treat for mornings, perfect with a tea or cup of coffee!
- Irresistible aroma. The sweet scent of cinnamon and sugar fills the house and will let everyone know there is something delicious on the way (just like our cinnamon swirl bread!).
- Quick and easy homemade delight. These cinnamon roll scones use simple ingredients and a simple preparation process resulting in a very delicious outcome.
- Soy milk. Soy milk is used as a dairy-free alternative to add moisture and create a tender texture in the scones, ensuring they are vegan-friendly.
- Apple cider vinegar. When combined with soy milk, apple cider vinegar acts as a vegan substitute for buttermilk, helping to activate the leavening agents and enhance the rise of the scones.
- Vanilla extract. Vanilla extract adds a pleasant aroma and flavor to the scones, providing a hint of sweetness and enhancing the overall taste experience.
- Vegetable oil. Vegetable oil contributes to the moisture and richness of the scones, resulting in a tender and flaky texture.
- Pastry flour. Pastry flour has a lower protein content compared to all-purpose flour, helping to achieve a lighter and more delicate texture in the scones.
- Caster sugar. Caster sugar, with its fine texture, easily incorporates into the dough, providing sweetness and contributing to the overall flavor.
- Baking soda. Baking soda is a leavening agent that helps the scones rise by producing carbon dioxide when combined with an acidic ingredient, such as apple cider vinegar.
- Baking powder. Baking powder is another leavening agent that helps the scones rise, creating a light and airy texture.
- Salt. To balance taste.
- Vegan butter. This provides a creamy and buttery flavor to the cinnamon roll scones and helps form the filling.
- Ground cinnamon. The signature ingredient! When mixed with the Nutellex the cinnamon adheres and melds to the inside of the roll centering the delicious flavor.
- Icing sugar glaze. A simple combination of icing sugar and water will create a beautifully sweet glaze for your scones.
How to make vegan cinnamon roll scones
Step 1 – Prepare the vegan buttermilk. Preheat oven to 205 degrees celsius and line a baking ban with silicone paper. First, combine the soy milk and apple cider vinegar in a bowl. Mix and leave to sit for 15 minutes. It will look curdled at this point, but don’t worry.
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Step 2 – Prepare the dough. Whisk in vanilla extract and oil, then set aside. In a large bowl, sieve flour, sugar, baking powder, baking soda and salt. Create a well in the center and pour in wet mixture. Combine gently to form a soft dough. Use a little more flour if it is too wet.
Step 3 – Roll and cut the dough. Flour your counter and place dough onto it. Roll into a small rectangle, about 9×6 inches. Spread softened Nutellex all over the surface of the dough and sprinkle liberally with your cinnamon sugar mixture. Roll your dough jelly roll style, and then seal the ends. Cut into 5 small cinnamon roll scones and place about an inch apart on your prepared baking tray. Don’t worry if some of the cinnamon sugar falls out whilst cutting.
Step 4 – Bake and serve! Bake for 16 minutes. Once you remove it from the oven, drizzle with an icing sugar glaze immediately. Let cool a little and enjoy.
Tips to make the best recipe
- Keep the dough cold: To achieve flaky and tender scones, it’s important to keep the dough cold throughout the preparation process. Chill the vegan butter before incorporating it into the dough, and you can even refrigerate the dough for a short time before baking. This will help maintain the desired texture and prevent the scones from spreading too much.
- Don’t overmix the dough. When combining the wet and dry ingredients, mix them just until they come together to form a soft dough. Overmixing can lead to tough scones. It’s okay if the dough is slightly crumbly; gently bring it together without excessive kneading.
- Use generous amounts of cinnamon sugar filling. For that signature cinnamon roll flavor, be generous when spreading the softened Nutellex and sprinkling the cinnamon sugar mixture onto the rolled-out dough. This will ensure each bite is filled with delicious cinnamon goodness.
To store: To store the cinnamon roll scones, allow them to cool completely first. Then, place them in an airtight container or wrap them tightly with plastic wrap. Store them at room temperature for up to 2 days, or up to 5 days in the refrigerator.
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Frequently asked questions
Yes, you can use other non-dairy milk options such as almond milk, oat milk, or rice milk as a substitute for soy milk in this recipe. The choice of non-dairy milk may slightly alter the taste and texture of the scones, but it should still work well.
Certainly! If you prefer a different spread or don’t have Nutellex on hand, you can substitute it with vegan butter or any other plant-based spread that you enjoy. Just ensure that the substitute has a similar consistency and spreads easily.
Absolutely! You can freeze the scones for longer storage. Once they have cooled completely, wrap them individually in plastic wrap or place them in a freezer-safe container. They can be stored in the freezer for up to 2 months. To thaw, simply leave them at room temperature or reheat in the oven.
Yes, you can prepare the dough in advance. After mixing the dough, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the dough from the refrigerator, let it come to room temperature, then proceed with rolling, filling, and cutting as directed in the recipe. This allows for convenient preparation ahead of time.
Vegan Cinnamon Scones
- 2 tablespoons vegan butter
- 1 tablespoon caster sugar
- 1 tablespoon ground cinnamon
- 1/2 cup Icing sugar
- 2 tablespoons water adjust for consistency
- Preheat oven to 205 degrees celsius and line a baking ban with silicone paper.
- First, combine the soy milk and apple cider vinegar in a bowl. Mix and leave to sit for 15 minutes. It will look curdled at this point, but don’t worry.
- Whisk in vanilla extract and oil, then set aside.
- In a large bowl, sieve flour, sugar, baking powder, baking soda and salt. Create a well in the center and pour in wet mixture. Combine gently to form a soft dough. Use a little more flour if it is too wet.
- Flour your counter and place dough onto it. Roll into a small rectangle, about 9×6 inches. Spread softened Nutellex all over the surface of the dough and sprinkle liberally with your cinnamon sugar mixture.
- Roll your dough jelly roll style, and then seal the ends. Cut into 5 small cinnamon roll scones and place about an inch apart on your prepared baking tray. Don’t worry if some of the cinnamon sugar falls out whilst cutting. Bake for 16 minutes.
- Once you remove it from the oven, drizzle with your icing sugar glaze immediately. Let cool a little and enjoy.