Vegan Cinnamon Scones
[Vegan]

For the Cinnamon Chips:

1. Preheat oven to 225°F
2. In a medium bowl, combine granulated sugar and cinnamon and stir together
3. Add vegan butter, agave, and vanilla extract and mix together using a fork until you have a crumbly mixture
4. Dump onto a silpat mat or parchment paper lined baking sheet and form into a disc around 1/4 inches thick
5. Bake in preheated oven for 30 minutes
6. 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!

For the Cinnamon Scones:

1. Preheat oven to 425°F
2. In a large bowl, add all-purpose flour, baking powder, salt and the whole batch of cinnamon chips and stir to combine
3. Make a well in the middle of the flour mixture and add coconut milk and vanilla extract
4. 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
5. Turn out onto a well floured surface and kneed just a few times
6. Shape into a circle about 6-7 inches in diameter
7. Using a sharp knife or a pizza cutter, cut the dough into 8 wedges
8. Place onto a silpat mat or parchment paper lined baking sheet leaving some space between the scones
9. Sprinkle the top of the scones with course sugar (optional)
10. 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
11. Allow to cool
12. Enjoy!