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)


  1. Pre-heat oven to 400°F
  2. Make your cinnamon crunch mixture – combine ingredients together. Mixture will be crumbly and you want a combination of big a small pieces. Set aside.
  3. 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!)
  4. In a small bowl, stir together the almond milk and apple cider vinegar and set aside
  5. In a large bowl, combine the flour, baking powder, sugar, and salt
  6. 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)
  7. Gently stir in the cinnamon crunch mixture
  8. Mix in the milk mixture and canola oil. You want to mix until just combined. It’s ok if there is some clumps.
  9. 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).
  10. Bake for 15-18 minutes or until slightly browned on the top and firm. Cool for about 5 minutes before icing
  11. 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)


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