Chai Spiced Vegan Scones with Cinnamon Glaze

Enjoy these buttery Chai Spiced vegan scones with a warm cinnamon glaze for the perfect Autumnal pastry. They are easy, flaky, seasonal, and delicious for a treat everyone will love.

There are a few times a year that represent fresh starts.

Obviously the stroke of midnight on January 1st brings that relief of new beginnings as does my birthday. And then, of course, every fall as a new school year begins, despite the many years I have been out of school, I am overcome and overjoyed with the newness and freshness of this season mixed perfectly with deep and delightful nostalgia.

This year’s shift into fall feels more significant than most.

Last Autumn I was deep in grief and the things I love most about autumn – the changing seasons, holidays, traditions with kids – felt burdensome and wearisome. It was the first time in my adult life that I could not enjoy the season. A year later and I am actually caught off guard by the energy this new season has brought me. And energy, my friends, I will take!

So to that and to fall, I say let’s celebrate! With vegan scones

Recommended Ingredients & Equipment

The key to a perfect scone is finding that perfect buttery and flaky texture without making it too dry. To do this, we must choose our vegan ingredients carefully.

Here is everything you’ll need.

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)

Check out the full list of my recommended kitchen tools and gadgets.

How to Make Chai Spiced Scones

Step One – Mix the Ingredients

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 large 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. Set aside

Mix together applesauce and soymilk mixture and add to the dry ingredients Stir until just combined.

Step Two – Shape the Scones

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: I learned this in my many years as a baker. 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 some of the remaining milk. Place the scones in the freezer for at least 30 minutes.

Step Three – Bake the Scones

Place the prepared scones into the oven and back for 20 to 25 minutes. The tops will start to turn golden brown when they are ready for you to remove them from the oven.

While baking mix together ingredients for cinnamon glaze. It should be thick but pourable.

Once you remove the scones from the oven, allow them to cool for 10 minutes before serving.

Serving And Storing

Serve these scones immediately with some vegan butter and a Chai Tea Latte.

Store leftover scones in an airtight container at room temperature for up to 5 days.

Make in Advance: 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.

More Vegan Scone Recipes

• Oatmeal Date Scones
• Cranberry Orange Scones
• Chocolate Chip Walnut Scones
• Lemon Blueberry Scones

Chai Spiced Vegan Scones with Cinnamon Glaze

Enjoy these buttery Chai Spiced vegan scones with a warm cinnamon glaze for the perfect Autumnal pastry. Easy and delicious for a treat everyone will love.

5 from 1 vote

Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Print

Course: Breakfast, bread
Cuisine: Vegan
Servings: 8 scones
Calories: 345 kcal
Author: Sarah McMinn

Equipment

• Pastry Cutter
• Mixing Bowls
• Baking Sheet

Ingredients

Chai Spiced Scones

• 1 1/2 cup all-purpose flour plus more for dusting
• 1 cup whole wheat flour
• 1/4 cup + 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tablespoon loose-leaf black tea
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1/2 cup + 2 tbsp vegan butter cold
• 1/4 cup apple sauce
• 1/2 cup soy milk
• 1/2 tsp apple cider vinegar

Cinnamon Glaze

• 1 1/2 cup powdered sugar
• 1-2 tablespoon soy creamer
• 1/2 teaspoon ground cinnamon

US Customary – Metric

Instructions

1. Preheat the oven to 375F. Line a baking sheet with parchment paper or silicone baking mat and set aside.

2. In a small bowl mix together soy milk and apple cider vinegar and let sit for 10 minutes to allow it to curdle.

3. 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.

4. 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.

5. Bake for 25 minutes, until golden. Remove from the oven and let cool slightly.

6. While baking mix together ingredients for cinnamon glaze. It should be thick but pourable. Once scones are mostly cool, pour on glaze and serve!

Recipe Notes

Serving and Storing – Serve these scones immediately with some vegan butter and a Chai Tea Latte. Store leftover scones in an airtight container at room temperature for up to 5 days.

Make in Advance: 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.

Recipe Tips

1. Don’t over mix the batter it can become too dense and lose it’s flakiness if it is overly mixed.
2. 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.
3. Chill scones in the freezer for at least 20 minutes before baking to allow scones to keep their shape in the oven.

Nutrition Facts

Calories Per Serving: 345

% Daily Value

Carbohydrates 60g 20%

Protein 4g 8%

Fat 10g 15%

Saturated Fat 2g 13%

Sodium 327mg 14%

Potassium 232mg 7%

Fiber 2g 8%

Sugar 29g 32%

Vitamin A 600IU 12%

Vitamin C 1.1mg 1%

Calcium 87mg 9%

Iron 1.8mg 10%