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.
Course Dessert
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 8scones
Author Two Market Girls
Ingredients
Cinnamon Roll Scones
1cupnon-dairy milk
1tbspapple cider vinegar
1tbspground flaxseed
360g(3 cups) all-purpose flours
12g(1 tbsp) baking powder
3g(½ tsp) baking soda
pinchsalt
170gcold vegan buttercubed
1tspvanilla extract
2tbspmaple syrup
2tbspbuttermelted
100g(½ cup) brown sugar
1tbspcinnamon
Simple Vanilla Glaze
180g(1½ cups) icing sugar
2tbspnon-dairy milk
1tspvanilla extract
pinchsalt
Instructions
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!