Cinnamon rolls, coffee cake, apple cinnamon--it's all so delicious. Who doesn't love cinnamon? These Cinnamon Cluster Scones are a crossover between scones and coffee cake. They are sweet but not too sweet with loads of cinnamon clusters throughout. Then they are topped with a sweet cinnamon glaze. Truly spectacular.
Cinnamon Cluster Scones [Vegan]
For the Cinnamon Clusters:
- 4 tablespoons vegan butter (softened)
- 1 tablespoon cinnamon
- 1/2 cup tablespoons flour
- 1/2 cup brown sugar
For the Scones:
- 1 cup + 2 tablespoons unsweetened almond milk
- 2 teaspoons apple cider vinegar
- 3 cups flour (AP)
- 2 tablespoons baking powder
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 recipe for cinnamon crunch mixture (above)
- 1/4 cup coconut oil (solid)
- 1/4 cup canola oil
For the Glaze:
- 1 1/2 cups powdered sugar
- 1 heaping tablespoon cinnamon
- 2 tablespoons almond milk (or more as needed)
- Pre-heat oven to 400°F
- Make your cinnamon crunch mixture – combine ingredients together. Mixture will be crumbly and you want a combination of big a small pieces. Set aside.
- Make your glaze – combine the powdered sugar, cinnamon, and powdered sugar in a bowl and let sit (when you let it sit longer, the powdered sugar breaks down so you don’t get clumps!)
- In a small bowl, stir together the almond milk and apple cider vinegar and set aside
- In a large bowl, combine the flour, baking powder, sugar, and salt
- Add in the coconut oil and “cut into the flour” using a fork (think of scrambling eggs. You’ll want something that looks like dry sand — not sticky)
- Gently stir in the cinnamon crunch mixture
- Mix in the milk mixture and canola oil. You want to mix until just combined. It’s ok if there is some clumps.
- Flour your countertop (or a wooden board) and dump 1/2 of the dough onto the surface. Gently form into a circle and then cut into 6 pieces. Do the same for the other 1/2 of the dough. Place each piece on a lightly floured baking sheet (or on a silpat mat).
- Bake for 15-18 minutes or until slightly browned on the top and firm. Cool for about 5 minutes before icing
- Scoop a teaspoon of a time of the glaze and spoon over each scone. Go in order and keep doing this until all scones have a few layers of glaze. Let set completely.
(adapted from Isa Chandra’s ‘Vegan with a Vengeance’ cookbook)