Cinnamon Scones

I made this recipe for a lovely group of women who came to take an art class at my studio recently and they all begged me for the recipe so Denise, Jill, Megan, Gina & Karen, this one is for YOU. This recipe is so easy it comes together in under an hour and you can cut these into full size scones or use a small cookie cutter or glass top to cut them into bite size nibbles as I did here. They are just sweet enough, lovely and light and embody everything you crave in a cinnamon treat!

Ingredients

1 cup soy milk (other plant milks will work, but soy works great for the buttermilk effect)

1 tbsp apple cider vinegar

1 Tbsp powdered egg replacer (like Bob’s redmill) OR 1 Tbsp ground flaxseed

3 cups all purpose flour

1 Tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup COLD cubed plant based butter (I used Country Crock Avocado Oil Plant Butter)

2 tsp vanilla extract

2 Tbl melted vegan butter

1/3 cup brown sugar

1 1/2 Tbsp Vietnamese Cinnamon

Preheat the oven to 400 for conventional or 380 for convection

Whisk plant milk, vinegar and powdered egg replacer or flax in a small bowl and set aside. This will curdle the milk and turn it into a buttermilk kind of consistency.

Mix flour, baking powder, baking soda and salt and use a pastry cutter to cut in all the cubed butter until the mixture seems sandy with no big clumps of butter.

Pour the wet mixture into the dry and add the vanilla. Mix until a dough forms, if it’s dry add a tablespoon of plant milk at a time until it comes together into a ball. Roll the dough into a rectangle approx 1/4 “ thick onto a well floured work surface.

Brush the rolled rectangle with melted butter and sprinkle with brown sugar and cinnamon. Carefully roll the dough from the long side until you have a long cinnamon roll log, then curl the roll into itself like a spiral which will make a round disc. Roll the round disc into a 1” thick disc and either cut like a pizza into triangles OR use a cookie cutter or glass top dusted with flour to cut bite sized rounds. Place the scones on a sheet pan lined with parchment paper and bake 15-18 min or until lightly golden brown.

Cool and serve! These are best enjoyed the same day but freeze well for future as well!