Maple Cinnamon Scones
The perfect fall treat: these Maple Cinnamon Scones are easy to make, vegan, and great for a quick breakfast, afternoon snack, or a satisfying dessert!
Hello everyone! We are back and so excited to start sharing our recipes again! We decided to take the summer off because summer is always a busy time for us, but especially this year since I had a baby at the end of May! I have just been soaking up every minute with our little one. But now that fall is coming and my baby is a little older, we decided to jump back into sharing the recipes we have been continuing to create!
Taylor and I have both missed connecting with you all and we find so much joy in creating delicious vegan recipes for you to make! We hope you had a wonderful summer break making memories and are ready to jump back into the kitchen with us to bake and cook the ultimate vegan comfort food! We love hearing from you and it fills our hearts when you use our recipes, so please continue to tag us and message us!
We thought there was no better way to bridge the warm summer weather into autumn days than a scone recipe! Scones are the perfect baked good on a hot day or a chillier one! With these cozy flavors of maple and cinnamon, trust me it is the perfect pairing with a warm cup of coffee on a crisp morning!
I have loved having these Maple Cinnamon Scones first thing in the morning for a quick easy breakfast and then as an afternoon treats! Previously, I was always on the go with work so having easy and hearty snacks available was a huge life saver and now as a busy mama that is needed even more!
Check out these other amazing fall baked goods!
Maple Cinnamon Scones
Yield: 12 scones
Prep time: 10 minutes
Bake time: 20-22 minutes
Author: Kitchen Potatoes
· 3 cups all-purpose flour + ¼ cup extra to flour surface
· 1 tbsp baking powder
· ½ tsp baking soda
· ¼ tsp salt
· 1 tsp cinnamon
· ¾ cup cold vegan butter
· ½ cup unsweetened vegan milk (I use plain, unsweetened soy milk)
· 1 tbsp vinegar
· ½ cup pure maple syrup
· 2 cup powdered sugar
· ¼ cup pure maple syrup
· 1-3 tbsp vegan milk
Adjust oven rack to the upper area of your oven. Preheat oven to 350°F and line large baking sheet with parchment paper. Set aside.
Combine vegan milk and vinegar in a measuring cup, stir to curdle milk, creating sour milk. Combine maple syrup and sour milk in a medium bowl and set aside.
Combine flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
Cut butter into small pieces and add to flour mixture. Using a pastry cutter or your fingertips, blend butter into flour mixture to achieve a fine, crumbly mixture.
While stirring with a fork, slowly add the maple syrup and sour milk mixture to form a rough dough.
Turn dough onto lightly floured surface and knead dough for 3 minutes. Split dough into 2 and knead each mound for another 30 seconds.
Pat each mound into discs approximately 1 inch in thickness. With a knife, divide each disk into six triangles and place scones onto prepared baking sheet.
Bake for approximately 20 to 22 minutes or until scones have browned on the bottom. Transfer scones immediately onto cooling rack.
Once scones have cooled (approximately 20 minutes), prepare the glaze by whisking the powdered sugar, maple syrup, and 1 tablespoon of vegan milk in a medium bowl. If the glaze is too thick, add an additional 1-2 tablespoons of vegan milk.
For an easy clean up, place a large sheet under the cooling rack that your scones are on. Generously glaze each scone, allowing the excess to drip off onto the sheet below. Allow the glaze to set (approximately 10 minutes), serve, and enjoy!