Vegan Cinnamon Scones
Author: Donna Ryan
Serves: 8
- Preheat your oven to 450ºF. Line a baking sheet with parchment paper or a silicone baking mat, or you can grease a scone baking pan if you have one.
- Place the flour, ¼ cup sugar, baking powder, baking soda, salt, and cinnamon (if using) in a large mixing bowl. Whisk to combine.
- Add the yogurt to the dry ingredients and stir just until combined.
- Fold in the cinnamon chips (if using) and dried blueberries or raisins.
- Lightly flour a cutting board and dump the dough onto board. Pat and knead about 8 times to get everything to hang together.
- Pat the dough into a disk that is about ¾-inch thick. Evenly sprinkle the top with 1 tablespoon sugar.
- Slice the dough in half, in half again, and in half one more time to make 8 scone wedges.
- Place the scones on your prepared baking sheet or in the scone baking pan.
- Place the scones in the oven and immediately lower the heat to 400ºF. Bake for 13 to 15 minutes until a toothpick in a scone inserted comes out dry.
- Let the scones cool for 5 minutes before removing them from the baking sheet or pan.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/blueberry-coconut-vegan-cinnamon-scones
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