11 years ago

Cinnamon Bun Scones With Vanilla Almond Cream
[Vegan]

CH By: Chrysta Hiser

Author Bio

Delicious, nutritious dishes to help you feel your best. Chrysta Hiser is the creator behind the... Read More

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Warm vegan cinnamon bun scones, made with spelt and oatmeal, artfully drizzled with a rich vanilla maple "cream" and served on a rustic plate.

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Cinnamon Bun Scones With Vanilla Almond Cream [Vegan]

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Ingredients You Need for Cinnamon Bun Scones With Vanilla Almond Cream [Vegan]

1 c. spelt flour
1/2 c. oatmeal
2 Tbsp. coconut sugar
1 1/2 tsp. baking powder
4 Tbsp vegan butter
6 Tbsp. almond milk
1 tsp. vanilla
1 tsp. cinnamon
1 Tbsp. flax meal
2 Tbsp. water
salt

Vanilla Maple "Cream":

1/4 c. cashews, soaked
1/4 c. pecans, soaked
2 Tbsp. almond milk
2 Tbsp. maple syrup
1 tsp. vanilla
1 tsp. lemon juice
salt

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How to Prepare Cinnamon Bun Scones With Vanilla Almond Cream [Vegan]

For the Scones:

Preheat oven to 350F and line a baking sheet with parchment.
In a small bowl, combine the flax and water. Set aside.
In a medium sized mixing bowl, combine the spelt, oatmeal, sugar, cinnamon, baking powder and salt. Cut in the butter to about pea sized pieces.
Combine the almond milk, vanilla and stir in the flax meal mixture. Stir.
Add the wet to the dry. Do not overmix and it will seem a little dry.
Using your hands (or a spoon but hands are easier) grab a bit of the dough and shape into a small circle. Repeat for the rest of the scones.
Bake in oven for about 20 minutes. Serve warm.

For the Vanilla Maple "Cream":