Vegan Apple Cinnamon Scones
Warm spiced apple, a crackly sugar crust, and a tender, flaky crumb — these scones hit every note you want from a cozy bake. The trick to getting that classic bakery texture without any dairy or eggs is frozen vegan butter, grated straight into the flour so it stays cold and creates those irresistible flaky layers. A quick oat milk and apple cider vinegar mixture stands in beautifully for buttermilk, giving the dough just the right tang and lift. Fresh diced apple gets folded right into the shaggy dough, so every wedge has little pockets of fruit tucked throughout. A short chill in the fridge before baking keeps everything cold and helps the scones hold their shape and rise tall in the oven. The result is golden on top, soft in the middle, and fragrant with cinnamon and nutmeg — honestly hard to believe there's no butter or milk in the traditional sense. This recipe makes 8 generous wedges, so it's perfect for a weekend brunch spread or a batch to share through the week.
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Learn more →Ingredients
8 servings
For the scones
- 2 cups all-purpose flour
- ¼ cup organic cane sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ½ cup vegan butter, frozen
- 1 medium apple, peeled and cut into ¼-inch dice (about 1 cup)
- ½ cup oat milk, cold
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
For brushing
- 2 tbsp oat milk, for brushing
- 1 tbsp organic cane sugar, for sprinkling
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, stir together the cold oat milk, apple cider vinegar, and vanilla extract. Set aside for 2 minutes — the mixture will curdle slightly into a quick vegan buttermilk.
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