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!

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

22 thoughts on “Cinnamon swirl scones

  1. 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..💗

  2. 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?).

  3. 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

  4. 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.

  5. 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. 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

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