This sweet treat combines two of our favourite things: birthday cake and scones! Flaky, buttery, and just the right level of sweetness – these Vegan Birthday Cake Scones are so good you'll be asking for them on your birthday instead of cake.
Course Dessert
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 8scones
Author Two Market Girls
Ingredients
Scones
240mL(1 cup) soy milk
15mL(1 tbsp) apple cider vinegar
7g(1 tbsp) ground flax seeds
170g(¾ cup) cold vegan buttercubed
360g(3 cups) all-purpose flour
12g(1 tbsp) baking powder
3g(½ tsp) baking soda
pinchsalt
30mL(2 tbsp) maple syrup
5mL(1 tsp) vanilla extract
2.5mL(½ tsp) almond extract
1/3cupsprinkles + more for garnish
Glaze
120g(1 cup) icing sugar
30mL(2 tbsp) non-dairy milk
5mL(1 tsp) vanilla extract
pinchsalt
Instructions
Preheat oven to 400F.
To a bowl combine non-dairy milk, apple cider vinegar, and ground flax seed. Mix and set in the fridge until needed.
In a large bowl combine flour, baking powder, baking soda and salt. Mix until combined.
Add cold vegan butter to flour mixture and using a pastry blender, cut the butter into the flour until the mixture comes together in pea-sized crumbs. Having small chunks of butter in the mixture is what will form the flaky layers.
To the milk mixture from step x add vanilla extract, almond extract, and maple syrup.
To the flour/butter mixture, add the milk mixture and fold the liquid into the dry until all the flour is incorporated into a dough. You may need to use your hands to gently fold, but don’t handle it too much or your body heat will melt the butter.
Add in sprinkles and mix until just combined.
If your dough is feeling a little sticky, generously flour a clean flat surface and turn out the dough onto it. Sprinkle some flour over top and gently knead 1-2 times and press it into a disk about 1 inch thick. Using a sharp knife or a bench scrapper cut the disk into pie slices – we opted for 8 total. Place scones on a lined baking sheet.
(Optional) Brush scones with a 1:1 mixture of non-dairy milk and maple syrup.
Bake for 18-20 minutes or until golden brown. Let cool 5-10 minutes before glazing.
To make the vanilla glaze, combine icing sugar, non-dairy milk, vanilla extract, and a pinch of salt. Drizzle over scones and allow to cool an additional 5-10 minutes before serving.