A combination of two classic desserts; cinnamon rolls and scones. These Vegan Cinnamon Roll Scones are tender, filled with a cinnamon sugar filling, and topped with a sweet icing.
Get that comforting and familiar taste of cinnamon rolls in these quick and easy vegan scones. These Vegan Cinnamon Roll Scones are the perfect combination of scones and cinnamon rolls. The tender and flaky body of scone rolled with a gooey cinnamon sugar filling. If there’s anything we love, it’s dessert and when we get to combine two of our favourites we know it’s going to be a good day.
We’ve been entirely inspired by scones lately. They’re super versatile, can be sweet or savory, and are absolutely delicious. They come together in a single bowl and can be whipped up on a busy weeknight.
Why you’ll love this recipe:
- Tender and flaky with a gooey filling.
- Comes together in just 35 minutes.
- Perfect for breakfast or dessert!
Top tips for making Vegan Cinnamon Roll Scones:
- Keep the ingredients (and tools) cold! The most important tip for making flaky scones is temperature. For flaky scones that have a great rise keep all your ingredients and even your tools as cold as you can. Chilling the bowls and prep tools is great for beginners, so if you take a little longer to bring your dough together the bowl is keeping the ingredients cold. The key here is to ensure the butter remains in chunks. If the butter starts to get soft place your dough in the fridge for about 5-10 minutes before you continue with the recipe.
- Weigh the ingredients. Baking is a science, especially for recipes that rely on specific textures. To ensure the dough is crumbly but not dry use a scale to weigh out all the ingredients according to the recipe.
- Don’t overmix the dough. This goes for a lot of baking recipes, but if you overmix scones you runt he risk of a tough finished product. Scone dough should be crumbly but hold together.
- Avoid using your hands. Body heat can cause the butter to melt and we don’t want that! For best result use a metal pastry blender and only use your hands when absolutely necessary and for as short as possible.
- The dough should be crumbly. The perfect scone dough is just hydrated enough to hold together but should still be a little crumbly. For a better idea of what you’re looking for, check out our video tutorial.
- Bake the scones from cold. For flaky scones with a high rise it’s best to chill the finished scones before baking them! Just place them in the fridge or freezer for about 10-15 minutes while the oven preheats.
- Vegan Buttermilk – It’s the key ingredient in scones and to replace that in our vegan alternative all you need is soy milk and apple cider vinegar. Vegan buttermilk is an acidic ingredient so it reacts with the leavening agent allowing your scones to rise.
- Baking Staples – For this recipe you’ll need your favourite all-purpose flour, baking powder, baking soda, salt, icing sugar, and vanilla extract. Nothing fancy here, just your favourite brands should work.
- Vegan Eggs – To replace eggs in this recipe we’re using our go-to vegan egg replacement: flax eggs!
- Maple Syrup – To slightly sweeten the recipe we like to use maple syrup instead of sugar.
Can you freeze scones?
Yes! Scones freeze super well before and after baking. To freeze them before baking, form the scones and store them in an air-tight container in the freezer. When ready to eat, you can bake from frozen (you may just need to bake a couple minutes longer) or thaw slightly then bake. To freeze after baking, allow the scones to cool completely and wrap or store in an air-tight container. Allow to thaw completely before eating.
Do you have to use vegan buttermilk?
We recommend using vegan buttermilk. Without it you run the risk of scones that don’t rise and aren’t tender – plus it adds some delicious flavour! If you don’t have apple cider vinegar on hand you can use lemon juice instead.
Is there a vegan butter substitute?
Vegan butter is key for flaky scones with a tender crumb so we’d advise you don’t substitute that ingredient. We used Becel plant based sticks for this recipe and if you have access we’d recommend using the same, but any vegan butter should work. If you don’t have access to vegan butter that you like, you can also use vegetable shortening like Crisco.
Other vegan scone recipes you’ll love:
- Dark Chocolate Cherry Scones
- Birthday Cake Scones
- Glazed Cranberry Orange Scones
- Pumpkin Chocolate Chunk Scones
How to make Vegan Cinnamon Roll Scones
Vegan Cinnamon Roll Scones
Cinnamon Roll Scones
- 1 cup non-dairy milk
- 1 tbsp apple cider vinegar
- 1 tbsp ground flaxseed
- 360 g (3 cups) all-purpose flours
- 12 g (1 tbsp) baking powder
- 3 g (½ tsp) baking soda
- pinch salt
- 170 g cold vegan butter, cubed
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 2 tbsp butter, melted
- 100 g (½ cup) brown sugar
- 1 tbsp cinnamon
Simple Vanilla Glaze
- 180 g (1½ cups) icing sugar
- 2 tbsp non-dairy milk
- 1 tsp vanilla extract
- pinch salt
- Preheat oven to 400F.
- Whisk together non-dairy milk, apple cider vinegar, and ground flaxseed. Set aside.
- Mix all-purpose flour, baking powder, baking soda, and salt. Add cubed vegan butter and using a pastry blender cut the butter into the flour mixture until pea-sized.
- Pour the wet mixture into the dry and add vanilla extract and maple syrup. Fold until a dough comes together.
- Roll out scone dough on a generously floured surface into a ¼-inch thick rectangle.
- Brush the dough with melted vegan butter and sprinkle with brown sugar and cinnamon. Roll from the long side like your making cinnamon rolls.
- Coil the roll, like snail's shell, and press into a 1-inch thick disk.
- With a sharp knife cut into 8 even wedges. Place on a lined baking sheet and bake in preheated oven for 18-20 minutes. Allow to cool completely.
- Make a simple vanilla glaze by combining icing sugar, non-dairy milk, vanilla extract, and salt until smooth. Drizzle over cooled scones and enjoy!