This recipe for vegan cinnamon scones was originally submitted by reader Donna Ryan for the Fast & Fresh Dairy-Free Time Trials Recipe Contest sponsored by So Delicious. It was a “30 minutes or less” entry. She used dairy-free coconut milk yogurt to replace the cream and eggs used in many scone recipes. Consequently, these cinnamon scones are also quite low fat!
Photos by Leah Moldowan, a Go Dairy Free Associate Editor and Blogger at Love Me Feed Me.
Although her recipe didn’t make the initial testing cut, Donna knew these vegan cinnamon scones were a winner:
Scones are an old fashioned breakfast and tea delight. There are many different recipes for scones, but most are a bit crumbly like biscuits, and usually made much like a pie pastry. I love the different method in this cinnamon scones recipe because it works up fast and is so easy to do. Also, it is a bit lighter and flakier than most.
Leah was curious, so she decided to give these vegan cinnamon scones a try for herself.
I couldn’t find dried blueberries anywhere, I thought I could maybe get away with cutting up raisins, but they just look like raisins, haha. But the recipe turned out really great! The scones have a perfect texture of soft and fluffy with a lightly crispy exterior. They’re light and go wonderfully with a cup of tea. They got eaten up in just a day at my place! So so easy to whip up too. The only other change I made was omitting the cinnamon chips and adding about 1/2 teaspoon of ground cinnamon to the scone dough.
I updated the recipe below with Leah’s options, and added her beautiful photos to inspire. Now crank up that oven and brew a big pot of coffee or tea. It’s time for some vegan cinnamon scones!
Special Diet Notes & Options: Vegan Cinnamon Scones
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 1½ cups all-purpose flour (can substitute white-wheat flour)
- ¼ cup + 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (can omit if using cinnamon chips)
- 1 cup plain dairy-free coconut milk yogurt (So Delicious used here!)
- ¼ cup dairy-free cinnamon chips (can omit if using ground cinnamon)
- ½ cup dried blueberries or raisins
- 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.
Will this turn out fine with almond milk instead of coconut yogurt? We don’t have coconut yogurt in Costa Rica… I wish we had!
Do you mean almond milk yogurt? A milk beverage won’t be thick enough. But you can sub in coconut cream. There must be good quality coconut milk down there!
Got it! Thanks ? I’ll try it with coconut cream then.
My girls were trying to convince me to buy Cinnamon Scones from Trader Joe’s today. They lost. But I’m super excited I just found this recipe – can’t wait to surprise them! 🙂
I love that your daughters like scones Jenn. I didn’t even know what a scone was until I was 20!
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