Fall is here and there’s no better way to celebrate than with a spiced treat. These vegan chai-spiced scones are made with black tea, cinnamon, cardamom, and nutmeg then topped with a ginger glaze. They’re the perfect way to start a crisp autumn day.
I love scones and lately have been craving them.
Don’t get me wrong, I love breakfast baked goods, but there’s something extra special about scones.
They’re just the right combination of being dense but fluffy, sweet without being overly sweet, and you can customize them any way you want. Filling them with chai spices makes them a great fall breakfast.
How To Make The Perfect Vegan Scones
I have three secrets for making amazing scones:
- Keeping it cold. The key to making awesome scones is to keep your ingredients cold! For this recipe, I used vegan butter. Keeping that butter cold keeps it solid and that stops it from fully incorporating with your dough. The little pockets of butter melt while it’s baking and the result is a soft flakey scone.
- Freeze your dough. Your dough will start to warm up while you’re working with it. Give it a chance to cool off by popping it in the freezer for a half an hour before baking it.
- Use a food processor. This isn’t absolutely necessary but it makes everything so much easier.
Making Scones With A Food Processor
Using a food processor is a really simple way to make your dough. Mixing all of the dry ingredients together by hand is easy, the challenge is cutting in the cold butter. This is where a food processor really comes in handy. Blend all of the dry ingredients together first for a few seconds. Then add the butter and pulse it a few times until there are no large pieces left. Pour the liquid ingredients over your dough and pulse it a couple more times.
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Soft and flaky vegan scones spiced with cinnamon, ginger, cardamom, nutmeg, and cloves then drizzled with a ginger glaze.
- 2 3/4 Cup all-purpose flour
- 1/2 Cup sugar
- 1 Tbsp baking powder
- 3/4 tsp salt
- 2 Tbsp instant tea powder
- 2 tsp cinnamon
- 1 1/2 tsp cardamom
- 1 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 Cup cold vegan butter (I used Earth Balance)
- 2 tsp vanilla extract
- 2 Tbsp ground flax seeds
- 1/4 Cup cold water
- 1/2 Cup almond milk
Ginger Glaze, Optional
- 1 Cup powdered sugar
- 2 Tbsp almond milk
- 3/4 tsp ginger
- 1/2 tsp vanilla extract
In a small bowl mix together the flax seeds, water, vanilla, and almond milk and set it aside.
In a food processor mix together the flour, sugar, baking powder, salt, tea powder, and all of the spices. Cut the cold vegan butter into 1 Tbsp sized pieces and place them on top of the dry ingredients. Pulse a few times until there are no large pieces left. Drizzle the liquid mixture over the dry ingredients and pulse a few more times until everything is mixed together.
Divide the dough into two equal sections. Lightly flour a parchment-lined baking sheet and gently each section into a 3/4 inch thick circle. Cut each circle into 6 pieces. Carefully pull the pieces apart leaving a 1/2 inch space in between them.
Place the unwrapped dough in the freezer for 30 minutes. Preheat your oven to 425 degrees Fahrenheit while you’re waiting.
Bake the scones for 18-20 minutes, or until they’re a light golden brown.
To make the glaze combine all of the ingredients and mix until smooth. Let the scones cool for at least 15 mins and then drizzle the glaze over them. Let the glaze set up before serving.
- Serving Size: 1 Scone
- Calories: 253
- Fat: 8.3
- Carbohydrates: 41
- Protein: 3
Keywords: Scones, Chai