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, 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
- Preheat the oven to 200 degrees centigrade. Grease and flour a baking sheet
- Mix together the tsp of cinnamon and tbsp brown sugar and set aside
- 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.
- 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.
- Place on the baking sheet , brush with oat milk and sprinkle over the remaining sugar and cinnamon.
- Bake for 15-20 minutes until well risen and golden. Cool on a wire rack and then drizzle with water icing, if desired.
24 Responses
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..💗
Thank you. Such gorgeous recipes on your blog – looking forward to following you x
Thank you so much lovely! x
These look so fluffy and perfect! I can smell the Cinnamon! Yummy. 🙂
Thank you x
Yummy Lucy – would butter would in place of the margarine?
Of course, use butter if you like 🙂
Those sound marvellous! I especially like the idea of filling them with whipped cream. Yum!
The cream made them feel like a proper cream tea – extra special!
Oh I am so going to try this. I would never have thought to add cinnamon to scones. Love the addition of the cream.
http://pinkiebag.com/
It’s a nice twist on the norm 🙂
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?).
True, but it’s an option at least! I think they’re both called chemists (how confusing!) x
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?
mouth is watering – I am #teamCinnamon all the way!
Me too 🙂
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
A perfect cream tea! X
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.
that sounds very interesting and useful recipe – i’ll definitely give it a go x
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?
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
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?
Yes it would be possible, but I haven’t tried I’m afraid. Ingot 10-12 scones, and doubling should be no problem x