Cinnamon swirl scones

vegan cinnamon swirl scones

We had a hankering for cinnamon buns with their heart warming, amazing aroma that fills the entire house, not just the kitchen. It’s such a warm and cosy smell, ideal for bringing a little light and spice to a dreary old day. But cinnamon buns do take a while to make, you need time for the dough to prove twice, so it’s not a rush job that can be quickly assembled in time for an impromptu tea, and definitely not ideal during a jam-packed summer holiday.

These cinnamon scones, on the other hand, are a complete doddle to make, and also fill the house with lovely sweet cinnamon aromas; they taste mighty fine too! Probably not one to add jam to, but a smidgen of dairy-free margarine, or for a proper cream tea effect – a swirl of dairy-free cream such as Soyatoo and you have a tea fit for Royalty. I gave my scones a drizzle of white water icing to give a truly authentic appearance, but they’re just as lovely with a light sprinkle of the sugar and cinnamon mix before baking, giving a lovely craggy and crispy top – yum!

Cinnamon Swirl Scones

dairy-free cinnamon scones

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

220g plain flour

1 1/2 tsps baking powder

1/2 tsp cinnamon

2 tbsps dairy-free margarine

2 tbsp caster sugar

150ml dairy-free milk

1 tsp cinnamon

1 tbsp soft brown sugar

  1. Preheat the oven to 200 degrees centigrade. Grease and flour a baking sheet
  2. Mix together the tsp of cinnamon and tbsp brown sugar and set aside
  3. Rub the margarine into the flour, baking powder and cinnamon. Stir in the sugar. Pour in the oat milk and very gently bring together to form a very soft dough.
  4. Pat out into a large circle, sprinkle over most of the sugar and cinnamon mix [keep aside enough to sprinkle on the tops], then roll the dough into a sausage shape to encase the sugar. Pat out with your fingers and stamp out circles.
  5. Place on the baking sheet , brush with oat milk and sprinkle over the remaining sugar and cinnamon.
  6. Bake for 15-20 minutes until well risen and golden. Cool on a wire rack and then drizzle with water icing, if desired.

egg-free, nut free cinnamon scones

dairyer cream tea, scones filled with cream!

24 Comments Add yours

  1. PeachyTales says:

    Mmm I can smell the cinnamon from here.Delicious looking scones..😍Please do visit my blog too sometimes.Would love to connect and keep in touch.I love cooking too..💗

    1. lucylox says:

      Thank you. Such gorgeous recipes on your blog – looking forward to following you x

      1. PeachyTales says:

        Thank you so much lovely! x

  2. veganrescue says:

    These look so fluffy and perfect! I can smell the Cinnamon! Yummy. 🙂

  3. Yummy Lucy – would butter would in place of the margarine?

    1. lucylox says:

      Of course, use butter if you like 🙂

  4. Starr says:

    Those sound marvellous! I especially like the idea of filling them with whipped cream. Yum!

    1. lucylox says:

      The cream made them feel like a proper cream tea – extra special!

  5. pinkiebag says:

    Oh I am so going to try this. I would never have thought to add cinnamon to scones. Love the addition of the cream.

    1. lucylox says:

      It’s a nice twist on the norm 🙂

  6. Those look lovely! Too bad Soyatoo tastes so…not delicious. And it annoys me the way it melts away immediately too. When is someone going to come up with a dairy-free whipped cream that isn’t vile? I supposed you’d have to be a chemist (in the American sense not the British one — come to think of it, what do you call call people who create things with chemicals if chemists are our pharmacists?).

    1. lucylox says:

      True, but it’s an option at least! I think they’re both called chemists (how confusing!) x

      1. You’re right. It’s lucky there is even an option but I crave a better one! 🙂 Maybe you could come up with something with your Magic Chickpea water?

  7. thehungrymum says:

    mouth is watering – I am #teamCinnamon all the way!

  8. Sophie33 says:

    I love that you don’t use a lot of margarine in here! they looked amazing & that is why I made them! I served it with cashew cream & raspberry jam! Divine! xxx

    1. lucylox says:

      A perfect cream tea! X

  9. Sara says:

    Having just eaten your savoury scone which was lovely, I shall try these next. I think my fussy daughter will like them too – she loves icing and cinnamon and no bits in things. (She’s 28 but still likes cakes with icing and sweeties on the top!)

    You can make a vegan mock cream from cornflour, non dairy milk and vegetable spread with a little vanilla. Doesn’t sound nice but it actually tastes pretty good – I have eaten it as pudding before now. I keep meaning to make a strawberry shortcake and use it with that.

    1. lucylox says:

      that sounds very interesting and useful recipe – i’ll definitely give it a go x

  10. Sara says:

    Well, I have to tell you that these are delicious (although of course you know that already). I am spoiling my dinner by currently chomping my way through my second one (and they are not small, I only made 4 with my large cutter so I am being rather greedy). I made mine with the sugary cinnamon topping and just had a little margarine on them. The recipe was very quick and in no time at all I was enjoying the lovely smells of warm cinnamon and sugar and then scoffing them. Much nicer than the ultra posh and v expensive cinnamon muffin I had from an ‘artisan bakers’ – which actually made me feel sick. These are just v good. Thank you. Out of interest, how many do you make from the recipe?

    1. lucylox says:

      Hi Sara, Thank you so much for your lovely comments – I’m so pleased you liked the scones as much as we do. By the way, there are plenty of other flavours of scones on my website (I really like scones!!). I made about 12 out of the recipe x

  11. How many do these typically make for ‘normal’ sized scones? And if you were to double the recipe would you take away or add anything to them?

    To make them a little ‘healthier’ is it possible to change out half of the plain flour with oat-flour?

    1. lucylox says:

      Yes it would be possible, but I haven’t tried I’m afraid. Ingot 10-12 scones, and doubling should be no problem x

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.