You're going to love these vegan Chai Spiced Scones. Flaky, buttery, and spicy, and topped with a delicious cinnamon glaze, these are the perfect Autumnal vegan pastry. Make them for breakfast, afternoon snack, or even dessert; they will always be a hit!
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This post was originally published on 9/06/2016
Today I have veganized this popular spiced scone recipe by making some simple adjustments. The results? The vegan pastry of your dreams!
These vegan spiced scones are perfectly flakey, melt-in-your-mouth buttery, and simply delicious! Bite into one and you will get hints of sweetness alongside buttery crumb, seasonal spices, and that signature golden crust.
Best of all? This vegan scone recipe is nearly fail-proof! With no difficult techniques or hard-to-find ingredients, you can be treating yourself to this classic pastry in under an hour!
Recommended Ingredients & Equipment
While this ingredient list may seem long, don't worry! Everything is easily available at most well-stocked grocery stores and I offer several easy substitutions to make this recipe even more convenient.
Here is everything you’ll need.
Ingredients & Substitutions
- All-Purpose Flour – Want a gluten-free option? I recommend Bob's Red Mill 1:1 Baking Flour Blend.
- Whole Wheat Flour - This can be replaced with equal amounts AP flour if you prefer to keep it simple.
- Granulated & Powdered Sugar – Check out my guide to vegan sugars and healthy sugar alternatives. For a healthier alternative, I suggest coconut sugar.
- Spices - You will need loose-leaf black tea, cinnamon, ground ginger, ground cloves, and cardamom.
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- Applesauce - This is the binder of the recipe. Applesauce works the best but if you don’t have access to it, check out my guide on replacing eggs.
- Non-Dairy Milk – I recommend soy milk because it curdles the best. However, feel free to use your non-dairy milk of choice.
- Apple Cider Vinegar - This is my vinegar of choice when making vegan buttermilk (vinegar + soymilk) but white vinegar, white wine vinegar, and lemon juice are great alternatives.
Recommended Equipment
You will need a baking sheet, with a silicone baking mat, mixing bowls, a pastry cutter, an 8″ cake pan, and basic kitchen utensils. (<<affiliate links)
Step-by-Step Instructions
Step One – Make the Dough
First, make the vegan buttermilk. In a small bowl mix together the non-dairy milk and apple cider vinegar. Let sit for 10 minutes to allow it to curdle.
Pro Tip: I recommend soy milk because it curdles the best. Other readers have had success with almond milk, oat milk, and hemp milk. Getting a good curdle helps give these scones their flaky texture.
Next, in a larger bowl, combine the flours, sugar, baking powder, baking soda, spices, and black tea. When it is well blended, cut in small cubes of butter and mix with hands or pastry cutter until small, pea-sized crumbs form. Set aside.
Mix together the applesauce and soymilk mixture and add them to the dry ingredients. Stir until just combined.
Pro Tip: You may need to use your hands to fully incorporate the wet and dry ingredients. Be careful not to overmix or your dough will lose its flakiness.
Step Two – Shape and Bake
Use some additional flour to dust the bottom of an 8-inch cake pan if you have one. Press the dough evenly into the pan to shape the scones. Flip the flattened dough onto a floured countertop and cut it into 8 equal pieces.
Pro Tip: By pressing it into a cake pan you ensure a perfect circle. More importantly, this step allows you to press the dough together so that it holds together better in the oven.
Place the scones either on a silicone baking sheet or parchment-lined cookie sheet. Brush with non-dairy creamer or extra non-dairy milk to help create a golden crust.
Pro Tip: Place the scones in the freezer for at least 20 minutes prior to baking. This firms up the scones and prevents them from spreading in the oven.
Step Three - Make Glaze
While baking mix together ingredients for cinnamon glaze. It should be thick but pourable. You may need to add more milk if the glaze is too thick.
Once ready, remove the scones from the oven and allow them to cool for 10 minutes before drizzling with glaze.
Serving And Storing
Serving - Serve these scones immediately with some vegan butter and a Chai Tea Latte.
Storing - Store leftover scones in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Tips and Tricks
- Don’t over mix the batter it can become too dense and lose it’s flakiness if it is overly mixed.
- Use cool vegan butter that is not at room temperature when mixing the batter. This prevents the butter from melting too much in the oven, allowing the scones their signature flakiness.
- Press the scone dough into an 8″ cake pan to ensure a perfect circle. More importantly, this step allows you to press the dough together so that it holds better in the oven.
- Chill scones in the freezer for at least 20 minutes before baking to allow scones to keep their shape in the oven.
Frequently Asked Questions
Yep! If you want to make this recipe in advance, you can store unbaked scones in the freezer for up to 2 months. Place them on a parchment-lined baking sheet and let them freeze all the way through. Once they are frozen, transfer them to a large Ziplock bag. When ready to bake, you can bake them straight from the freezer following the instructions below. They may need a few extra minutes in the oven since they will be frozen.
Yes. I have had a lot of luck with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. In fact, when it comes to gluten-free baking, this is the only 1:1 flour I recommend.
Nope! The black tea gives them their chai flavor but these scones are just as delicious without it!
Not at all! The glaze adds a little sweetness to the recipe but feel free to omit!
More Vegan Scone Recipes
Make sure to check out all of my vegan pastry recipes for more inspiration.
Chai Spiced Scones with Cinnamon Glaze
Ingredients
Chai Spiced Scones
- 1 ½ cup all-purpose flour plus more for dusting
- 1 cup whole wheat flour
- ¼ cup + 2 tablespoon granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon loose-leaf black tea
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
- ½ cup + 2 tablespoon vegan butter cold
- ¼ cup apple sauce
- ½ cup soy milk
- ½ teaspoon apple cider vinegar
Cinnamon Glaze
- 1 ½ cup powdered sugar
- 1-2 tablespoon soy creamer
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
- In a small bowl mix together soy milk and apple cider vinegar and let sit for 10 minutes to allow it to curdle.
- In a larger bowl combine flour, sugar, baking powder, baking soda, spices, and black tea. Cut in small chunks of butter and mix with hands or pastry cutter until small crumbs forms. Whisk in the applesauce to the soymilk mixture and pour into the dry ingredients, mixing until the dough is evenly hydrated.
- Flour the bottom of an 8" cake pan and press dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on the prepared baking sheet. Brush with a light layer of remaining milk, sprinkle with sugar. Place in the freezer for 30 minutes to harden before baking. This ensures the scones keep their shape in the oven.
- Bake for 25 minutes, until golden. Remove from the oven and let cool slightly.
- While baking mix together ingredients for cinnamon glaze. It should be thick but pourable. Once scones are mostly cool, pour on glaze and serve!
Notes
- Don’t over mix the batter it can become too dense and lose its flakiness if it is overly mixed.
- Use cool vegan butter that is not at room temperature when mixing the batter. This prevents the butter from melting too much in the oven, allowing the scones their signature flakiness.
- Press the scone dough into an 8″ cake pan to ensure a perfect circle. More importantly, this step allows you to press the dough together so that it holds better in the oven.
- Chill scones in the freezer for at least 20 minutes before baking to allow scones to keep their shape in the oven.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Andy says
These were soooo good. The dough looked a little wet when I made it compared to the photos (used all AP flour) so I added a little extra until it resembled the photos of the raw dough. I followed the make-ahead instructions, throwing the recipe up until the freezing part on Sunday and then baked the scones Tuesday morning. I added 2 extra minutes to the bake time from the freezer. Added the maple glaze and had to use serious self-control to not inhale all 8. Thank you so much for this wonderful recipe!
Nicola says
What kind of black tea do I use?
Sarah McMinn says
Any kind of black tea works. You can also omit it, if you'd prefer.
Lesley Rice says
There is nothing that could make this recipe better! Absolutely perfect as is. I've enjoyed this recipe and all those lucky enough for me to share them since you first posted it. Probably is my favorite recipe online and perfectly, yummy and vegan! My eternal thanks for developing and sharing this gem!
Madeleine says
Any suggestions for an alternative to soy creamer? I’m currently preggo and off coffee so I don’t want to buy a jog just for 2tbs ?
Sarah says
Canned coconut milk would work good.
Suma says
Hi I am planning on making the chai scones and I was wondering what you do with the black tea? It is listed under ingedients needed but in the recipe it doesn't mention what you have to do with it or when you add it. Please help
Sarah says
Thanks for pointing that out. It goes with the spices but I just made it clearer in the recipe steps. Enjoy!
Manda says
I'm in the uk and struggle with the whole cup and oz conversion, any help would be brill as these look amazing!! Also what is all purpose flour?
Thank you
Karen says
Why do you need to freeze these before being baked? Your list your Prep time as 25 minutes, then cook time 25 minutes - Total time 50 minutes. You don't list the time it takes to freeze which is ???
What is the reason to add: 1 tablespoon loose-leaf black tea?
Sarah says
I freeze them first to help them keep their shape in the oven. You don't have to if you don't want. The loose-leaf tea is for flavor.
Akino says
These look so yummy and perfect for Autumn! I love chai tea but I've never tried chai spice goods, so this is really new to me! Looks amazing though 🙂
Akino | akinokiki.blogspot.ca