Bursting with pockets of cinnamon, these Vegan Cinnamon Scones are super easy to make and so ridiculously delicious!
Okay guys, serious, pressing question here; have you ever had a cinnamon scone from Cobs Bread? Because I am willing to argue that, hands down, those are the best friggin’ treats they sell. They are dense and chewy, crispy and soft at the same time, and have cinnamon chips studded throughout them like little pockets of heaven. But do you know what the cinnamon scones at Cobs Bread are not, though?
VEGAN. They ain’t vegan. Which means all us vegheads are stuck living a life without this deliciousness. Until now, friends, until now.
I’m not sure why this recipe has taken THIS long to come to fruition, cause I pretty much daydream about those scones whenever a cinnamon craving arises. Which is basically a daily occurrence, cause cinnamon is life. Actually, now that I think about it, I do know why it’s taken so long. It’s those damn cinnamon chips they use that I was never able to find. And I wasn’t about to pay some ridiculous moolah to have cinnamon chips of all things, shipped to Canada. So a little while ago, I said f*ck it, flipped an imaginary table, and decided to make them myself.
I’ll definitely admit that my homemade version of cinnamon chips aren’t all nice and uniform and pretty as the ones that Cobs uses. But they taste the same and do their job in the scones, so that’s all that matters, right? Once I figured those darn cinnamon chips out, the rest of this recipe was a breeze!
The scones themselves are pretty standard – dense, not overly sweet, really really easy to make, and they are the perfect accompaniment to a cup of tea or coffee. Instead of vegan butter or coconut oil, I used canned full fat coconut milk. I was worried that they’d turn out more like coconut cinnamon scones, but you can’t taste the coconut milk at all, and I think it gives the scones a slight tenderness in the inside. The first time I tested this recipe and took a bite, I literally died. The similarity is so close to the Cobs scones, but with WAY fewer ingredients (and no weird ones!) and a much nicer nutritional profile. I mean for a scone, that is.
A few little tweaks and here ya go: Vegan Cinnamon Scones.
This is definitely a must try for any cinnamon fan!
Enjoy, friends!
Ingredients
- Cinnamon Chips **
- 2/3 cups granulated sugar
- 3 tbs cinnamon
- 2 tbs vegan butter (I used Earth Balance)
- 2 tbs agave (or 2.5 tbs white sugar dissolved in 1/2 tbs hot water)
- 1/2 tsp vanilla extract
- Cinnamon Scones
- Dry Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- Whole batch of Cinnamon Chips (see above)
- Couple pinches of course sugar for topping (optional)
- Wet Ingredients:
- 3/4 cup full fat canned coconut milk, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 225 F
- In a medium bowl, combine granulated sugar and cinnamon and stir together
- Add vegan butter, agave, and vanilla extract and mix together using a fork until you have a crumbly mixture
- Dump onto a silpat mat or parchment paper lined baking sheet and form into a disc around 1/4 inches thick
- Bake in preheated oven for 30 minutes
- Allow to fully cool, then use a sharp knife to cut the disc into small chunks (think chocolate chip sized). If you used sugar dissolved in hot water instead of agave, the cinnamon chips will be a little more crumbly, and that is perfectly fine!
- Preheat oven to 425 F
- In a large bowl, add all-purpose flour, baking powder, salt and the whole batch of cinnamon chips and stir to combine
- Make a well in the middle of the flour mixture and add coconut milk and vanilla extract
- Stir everything together gently until you get a a workable dough. A little sticky is okay! If necessary, add a couple of tablespoons of all-purpose flour 1 tablespoon at a time
- Turn out onto a well floured surface and kneed just a few times
- Shape into a circle about 6-7 inches in diameter
- Using a sharp knife or a pizza cutter, cut the dough into 8 wedges
- Place onto a silpat mat or parchment paper lined baking sheet leaving some space between the scones
- Sprinkle the top of the scones with course sugar (optional)
- Bake in preheated oven for 14-20 minutes, depending on how crispy you enjoy your scones, or until the edges and bottom are golden brown (the closer together the scones are, the longer they’ll take to bake if they start ‘baking into’ each other
- Allow to cool
- Enjoy!
** Cinnamon Chips recipe slightly adapted from A Few Shortcuts
If you make this recipe, snap a pic using the hashtag #sweetlikecocoa and tag me @sweetlikecocoablog on Instagram, I love seeing the deliciousness you guys come up with!
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