Your breakfast is about to get a major upgrade with theses warm & cozy chai spiced scones! Spiced with all your favorite fall flavors, these scones are a must-have fall treat. They're the perfect combination of moist yet crispy and made gluten-free and vegan with wholesome ingredients.
Chai Spiced Gluten-free Vegan Scones
World, meet the most perfect soft & tender batch of homemade scones ever. With subtle hints of cloves, nutmeg, and cinnamon, your inner 'basic girl' will be screaming for more. Oh, and don't even get me started with the maple-infused coconut butter glaze. Let's just end it here and agree these gluten-free vegan scones deserve a spot at your breakfast table this fall.
What makes these scones moist and tender?
If I had a dollar for every dry and crumbly scone I ever tried, I'd be rolling in some dough (no, not cookie dough). A perfectly soft and flavorful scone can be hard to come by these days, especially a gluten-free one, but GUYS we have done it. Let me introduce you to the best, most buttery soft scones you've ever had the pleasure of enjoying. Want to know the secret? Cold coconut cream. Yes, chilled coconut cream is the super secret ingredient to a flavor-packed scone that won't fall apart when you pick it up.
Chai Gluten-free Vegan Scone Ingredients
Well, I already spilled the tea (ha, get it? like chai tea?!) above about the secret of coconut cream. But the rest of the ingredients are not to be down played here. They play a crucial role in the production of these gluten-free vegan scones:
- Gluten-free oat flour + Almond flour - the combination of these gluten-free flours makes up the base of these scones. The almond flour provides some "airiness" as oat flour tends to be a tad dense
- Coconut sugar + Vanilla - this is how we make these scones beautifully sweet. It's not overpowering but adds a subtle caramel-like flavor
- Coconut Cream + Apple cider vinegar - make sure the coconut cream is cold. The coconut cream combined with the apple cider vinegar is what makes these scones rise so don't skip it!
- Coconut oil - unlike other recipes, we want the coconut oil to be in a solid state. Once mixed in with the flour, you'll find little pockets of coconut oil help make our scones super moist
- Baking powder - baking powder is used to make sure these scones are pillowy soft
- Nutmeg + Cinnamon + All spice + Cloves + Ginger - aka the chai spice essentials
How to Make Gluten-free Scones
The key to a bomb scone is to keep the dough and chilled as possible. Here's how to make these wonderful breakfast treats:
- First, in a food processor or in a large bowl with a wooden spoon, mix the dry ingredients together (oat flour, almond flour, coconut sugar, baking powder, and chai spices)
- Next, spoon in the chilled coconut cream, apple cider vinegar, and solidified coconut oil. Pulse a couple of times to incorporate (approximately 8 - 10 times). The dough will be fairly sticky and crumbly at this point and that's a-okay
- Transfer the dough to a bowl and place it in the fridge while you preheat the oven (again, we want the dough to be cold when it goes into the oven)
- Once chilled, roll out the dough into a large circle about 1-inch thick. Cut into six triangles and space them out on a baking sheet. If desired, brush the top of the scones with a little extra coconut oil before baking
The Maple Coconut Butter Glaze
This may be my favorite part. I personally won't touch a scone that doesn't have a glaze on top. High maintenance? Probably, but also just a girl who knows what she wants. Aka a creamy and luscious maple-infused coconut butter glaze.
To make the glaze, first melt a little coconut butter. This is best done in a double boiler. I've tried microwaving coconut butter and it never ends well. The indirect heat from the double boiler creates a silky smooth coconut butter every time. You can make your own double boiler by placing a small sauce pan on top of a pot with simmering water. Keep the heat on low to prevent it from boiling over, but the steam from the water will heat the sauce pan just like a double boiler.
Once the coconut butter is melted, stir in a couple spoonfuls of maple syrup and then drizzle on top of each scone. If you want to get fancy, top it all off with some chopped nuts and a sprinkle of nutmeg!
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Chai Spiced Gluten-free Vegan Scones
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 6 Large Scones 1x
- Diet: Vegan
Description
Your breakfast is about to get a major upgrade with theses warm & cozy chai spiced scones! Spiced with all your favorite fall flavors, these scones are a must-have fall treat. They're the perfect combination of moist yet crispy and made gluten-free and vegan with wholesome ingredients.
Ingredients
For the Scones
- 1 ⅔ cup gluten-free oat flour
- 1 cup almond flour
- ½ cup coconut sugar
- 1 Tbsp baking powder
- 1 tsp nutmeg
- 1 tsp cinnamon
- ½ tsp all spice
- ½ tsp cloves
- ¼ tsp ginger
- ⅔ cup chilled coconut cream*
- 1 Tbsp apple cider vinegar
- 4 Tbsp coconut oil (in solid state, plus more to brush on top if desired)
For the Maple Glaze
- ⅓ cup coconut butter
- 2-3 Tbsp maple syrup
Instructions
For the Scones
- In a food processor or in a large bowl with a wooden spoon, mix together the oat flour, almond flour, coconut sugar, baking powder, nutmeg, cinnamon, all spice, ginger, and cloves
- Pour in the chilled coconut cream, apple cider vinegar, and solid coconut oil an pulse a few times until small clumps of dough forms (about 8 - 10 times)
- Transfer the dough into a bowl and place in the fridge while you preheat the oven to 425 F
- Once chilled, roll out the dough onto a piece of parchment paper into a large circle about 1 inch in thickness. Spice into 6 triangles and space them out on the parchment paper. Brush the tops of each scone with a little extra coconut oil if desired. Bake for 12 - 15 minutes until golden brown
For the Maple Glaze
- Melt the coconut butter on the stove with a double boiler**
- Once melted, stir in the maple syrup and drizzle on top of each scone
- If desired, top with toppings like nuts, extra spices, etc. Enjoy while warm or store in an air-tight container in the fridge for up to 5 days (microwave for 25 seconds to heat up)
Notes
* Note : the coconut cream should be chilled and in a solid form like peanut butter. This is best achieved by sticking a can of coconut cream/milk in the fridge for ~20 minutes beforehand
** Note : to make your own double boiler, place a small skillet with coconut butter in it on top of a pot of simmering water. Make sure the heat is on low. The indirect heat from the steaming water will melt the coconut butter. If needed, add a Tbsp of coconut oil to help thin it out
- Category: Baked Good
- Method: Bake
- Cuisine: American
Keywords: gluten-free vegan scones, chai spiced scones, paleo scones, healthy scones
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