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.
Ingredients & Substitutions
- All-Purpose Flour – I have also made these scones with 1:1 Gluten-Free Flour Baking Blend with great success.
- Whole Wheat Flour - This can be replaced with equal amounts AP flour if you prefer.
- Granulated & Powdered Sugar – Check out my guide to vegan sugars and healthy sugar alternatives. For a healthier alternative, I suggest coconut sugar.
- Baking Powder & Soda
- 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. Almond milk will often curdle but not as well. This may affect the overall texture of the scones.
- 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)
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.
Disclosure: This post may contain affiliate links.
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.
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.
- Chill scones in the freezer for at least 20 minutes before baking to allow scones to keep their shape in the oven.
More Vegan Scone Recipes
Chai Spiced Vegan 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 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.
- 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