Scones are one of my favorite breakfast pastries but always have a hard time ordering them at a cafe because normally they are made with real (non-dairy) butter or even buttermilk and then, even if they are completely vegan they are dry; SO DRY. Not the good crumbly kind of dry, but the kind that just gets stuck to the roof of your mouth and tastes like flour.
These, came out so moist/dough like in the middle, crispy on top and the edges, and are seriously delicious plus easy to make! I have made these before but changed around the recipe this time because I wanted to use “healthier” ingredients and a bit less sweetener. For these cinnamon sugar scones, I used almond flour as the base, eggs, almond milk, dairy free butter, and only sweetened them with 1 tbsp. of maple syrup along with the sprinkle of coconut sugar on top! They are not overly sweet (which I prefer) and have a slight nutty taste (from the added walnuts in the dough and the almond flour). I do have to say that the cinnamon sugar crumble on top is 100% necessary because it adds more texture, a touch of sweetness (that you can control) and honestly who doesn’t love cinnamon and sugar!
I promise you these are simple to make and even if you haven’t made scones before, don’t let it intimidate you! They just require a bit of time (but still less than 45 minutes) and you have a total of 8 scones to snack on for the week. Tip; you can always freeze the dough, pre cut into scone like shapes, place it in the freezer for up to a month, and then bake them in the oven after they have thawed a bit for fresh scones whenever you like!
I also love that this base is pretty versatile too. I decided to add in chopped walnuts and cinnamon along with the coconut sugar, melted butter, and additional cinnamon on top because they remind me of my mom’s cinnamon sugar coffee cake which I am OBSESSED with, but you can add in blueberries, chocolate chips, or chopped dates! If you do not have maple syrup you can also sub in honey, it will just change the taste a bit. I have not tried any other subs with the flour nor tried using chia eggs or replacing the non-dairy butter with coconut oil. But, I am sure that all the ingredients listed below you won’t waste and can use over and over again in other recipes!
You do need to let the dough chill for at least 15 minutes in the fridge, but while it is, you can prepare the topping, get the oven heated and set up your station with flour to flatted out the dough to make the scones! From start to finish it will take about 45 minutes!
I hope you enjoy! I love them with my morning coffee or in the afternoon with a little melted butter or with greek yogurt!
Prep time: 20 minutes
Bake time: about 20 minutes
Total time: less than 45 minutes
2 3/4 cup almond flour
1/2 tsp. baking soda
1 tbsp. maple syrup
1 tbsp. vanilla
2 tbsp. almond milk (Used Vanilla flavor)
2 tbsp. COLD butter (non dairy use Earth Balance)
dash of sea salt
1/2 tbsp. cinnamon + more for topping
1/2 cup chopped walnuts (to add in dough + topping)
1-2 tbsp. coconut sugar
1 tbsp. melted butter; for topping
In your food processor add the almond flour, sea salt, and baking soda. Pulse once.
Add the 2 tbsp. of cold butter into the food processor with the mixture above. Pulse about 10-15 times until the butter is crumbled. Set aside.
In a large bowl add the eggs, vanilla, almond milk, and maple syrup. Mix until combined.
Add the dry ingredients to the wet ingredients. Mix until combined.
Add 1/2 tbsp. cinnamon to dough AND 1/4 cup of chopped walnuts. You can always add in more walnuts too and any addition add ins you are using here.
Fold gently. Let dough chill in fridge for at least 15 minutes.
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
In a small bowl, add the remaining chopped walnuts, about 1-2 tbsp. coconut sugar, and 1 tbsp. of cinnamon. Adjust this! If you want more of any, please add.
In a sauce pan, melted 1 tbsp. of non dairy butter OR 1 tbsp. of coconut oil (to use to brush the scones).
After 15 minutes, take the dough out of the fridge. On your counter top, add a dusting of flour or almond flour. Roll your dough into a ball and then place on counter top to form into about 1 inch thick square.
Cut in half and then half again. Then cut each half so you have 8 scones. See photo.
Brush with either the butter or the coconut oil.
Add the cinnamon coconut sugar walnut mixture on top.
Bake in the oven at 350 degrees for about 16-20 minutes. The top/edges should start to brown and become crispy.
Once they have completely cooled store the leftovers in the fridge for up to a week or you can free for longer and reheat whenever!
I have not tested any other flours.
I have not tested a chia egg or subbing the 2 tbsp. of butter with coconut oil.
Once you have sliced the dough into scones you can freeze the dough and bake at another time. I would say that it freezes well for about a month. Let thaw slightly, then bake in the oven at same temperate and time