Vegan Scones Recipe (Chai Scones)

5 from 1 vote

Vegan Scones Recipe (Chai Scones)

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.

Prep Time20

Cook Time15

Total Time35

Course: Baked Good

Cuisine: American

Keyword: chai spiced scones, gluten-free vegan scones, Healthy Scones, paleo scones

Servings: Large Scones

Calories: 436kcal

Author: Ansley Beutler

Ingredients

For the Scones

1 ⅔ cup gluten-free oat flour
1 cup almond flour
½ cup coconut sugar
1 tablespoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon all spice
¼ teaspoon ginger
½ teaspoon cloves
⅔ cup chilled coconut cream*
1 tablespoon apple cider vinegar
4 tablespoon coconut oil in solid state, plus more to brush on top if desired

For the Maple Glaze

⅓ cup coconut butter
2-3 tablespoon maple syrup

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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.
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
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).
⅔ cup chilled coconut cream*, 1 Tbsp apple cider vinegar, 4 Tbsp coconut oil
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**.
⅓ cup coconut butter
Once melted, stir in the maple syrup and drizzle on top of each scone.
2-3 Tbsp maple syrup
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 tablespoon of coconut oil to help thin it out

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