I didn’t check the ingredients because I figured it’s cinnamon right. No dairy, no fowl. I was wrong. They totally contained dairy, but what the heck right? It’s not my preference, but it’s also not going to kill me. If you want vegan cinnamon chip scones, then check out what appears to be a rocking recipe for them here.
I found this recipe and decided to modify it a bit to fit my needs. I didn’t want blueberry scones, I didn’t have any blueberries on hand, and since I’m currently living alone, I also didn’t want 12 delicious scones hanging around trying to tempt me. It is the new year after all, and aren’t we trying to lose weight?
Thank me later 🙂
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 scones
2 c. all purpose flour, plus extra for kneading the dough (For best results, sift or spoon the flour into the measuring cup.)
3/4 c. cinnamon chips
2 tbsp. sugar, plus extra for sprinkling
1 tsp. baking powder
1/4 tsp. sea salt
1 tsp. cinnamon powder
1/4 c. (4 tbsp.) virgin coconut oil
1/2 tsp. pure vanilla extract
About 3/4 c. almond milk, or other milk substitute (I used Silk vanilla almond milk)
1. Preheat the oven to 400 degrees.
2. In a large mixing bowl, mix the dry ingredients. I mixed everything with a fork because I don’t have a flour sifter.
3. Use your hands or a spoon to mix in the virgin coconut oil. I kept mixing with the a fork.
4. Add the vanilla extract and then slowly mix in the almond milk or other milk substitute, working the dough as little as possible, until you have a dough that just barely sticks together.
5. Turn the dough out on a heavily floured cutting board or parchment paper (I believe in easy clean-up.)
6. Knead the dough slightly. When it is done, it should be easy to handle and smooth.
Gently pat the dough into one thick disc. By thick I mean about 1/2 in. thick.
7. Cut each disc into 6 pieces.
8. Transfer the scones to a parchment-lined baking sheet.
9. Sprinkle the scones with extra sugar and/or cinnamon and then bake in preheated 400-degree oven for 15-20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)
Cool on the baking sheet.
Might I suggest that you enjoy them slightly warm with a pat of real or fake-me-out butter and a nice hot mug of tea or coffee.