Vegan Cinnamon Roll Scones

All day at work in the deli yesterday, I was engulfed in the heavenly aroma of scones.  My work station is near the cooling rack, and my coworker had been making blueberry oatmeal and lemon poppy seed scones.  They smelled amazing. It is like free scent therapy.  You can not close your eyes and smell that and be in a good mood.  I was already in a good one though, because it was Friday, and everyone else seemed to be in a good mood.  You know they are when there is lots of laughter going on.  Anyways, smelling all these scones all day got me to thinking I should make some of my own when I got home.

vegan cinnamon roll scones 2

I thought long and hard about what kind I wanted to make, it had to be something I could make with ingredients I already had on hand because I didn't want to have to buy anything (you know how it is, trying to make things on a budget).  Fruit was out of the question since I did not have any, and I wanted something other than chocolate chunk (as good as that is), so my mind kept going back to something cinnamon. Yes...cinnamon roll scones.  It was perfect.

vegan cinnamon roll scones 3

And very appropriate since this is Easter weekend.  I always think of cinnamon rolls around Easter thanks to my Kitty Grandma (I named her that when I was little because she had cats, and I love cats).  She would always bring cinnamon rolls to our Easter celebrations.  They were from a local bakery, and to be honest, they were the best part of the meal (I consider them dessert).  So I was excited about this scone cinnamon roll hybrid!

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They turned out wonderful, and smelled amazing while baking.  I drizzled them with a "cream cheese" glaze, and they were perfect! All the flavor of a cinnamon roll with the tenderness of a scone.  I think these would be great for serving with an Easter brunch spread (or really any time of the year since they are so good).

vegan cinnamon roll scones

Vegan Cinnamon Roll Scones
Makes 8

3 cups all purpose gluten free flour

1/2 cup coconut sugar

2 1/2 tsp baking powder

1/4 tsp salt

1/2 cup virgin coconut oil, cut into chunks

1 cup cold full fat organic canned coconut milk (whisked until smooth if chunky)

1 Tbsp pure vanilla extract

1/4 cup coconut sugar

1 1/2 tsp cinnamon

coconut milk for topping

coconut sugar for sprinkling


2 Tbsp raw cashew butter

2 Tbsp coconut butter

1/2 tsp cider vinegar

2 Tbsp maple syrup

1/8 tsp sea salt

1/4 cup filtered water

Preheat oven to 425F with the rack set at the middle position. Line a baking sheet with parchment.
To a large bowl, add the flour, sugar, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy.
Place dough on a piece of parchment, and shape (by patting and pushing together) into a rectangle about 4 inches tall by 15 inches long. Mix together the cinnamon and sugar, and sprinkle over the rectangle evenly. Roll up from the top down (using the parchment to squeeze it a little tight and help roll).  Cut into 8 rolls, and place cut side up on a parchment lined baking tray. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar. Bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven). Cool on a wire rack.
Whisk together the glaze ingredients, and drizzle over the scones, and serve!

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