Sweet, spicy, and full of flavor, this Vegan Biscoff Scones recipe is everything you never knew you needed and more! Whip it up in under an hour for an easy breakfast or afternoon pick-me-up you can enjoy all week.
Okay you guys, I’m not even sorry to admit that I’m pretty dang proud of this vegan scones recipe! Why is it that we’re so often ashamed or fearful to say that we’re proud of ourselves? In my opinion, we should be our biggest cheerleaders in business, relationships, and life. So, when I nailed the perfect combination of biscoff flavors and soft texture for this recipe, you bet your bottom I was proud!
Honestly, these Biscoff scones resulted from some spontaneous experimentation in the kitchen. You could call them a happy accident. Whatever you want to call them, they’re totally delicious, and you need them in your life! They were gone immediately in my house and will be on repeat for the foreseeable future.
Why You’ll Love These Vegan Scones
With recipes like Gingerbread Maple Scones, Cardamom Orange Scones, and Lemon Poppyseed Scones, I’m proclaiming myself the Scones Queen. Sorry, not sorry. They’re my fave, and so fun to turn into different flavor combinations! However, these Biscoff scones are one of my best variations ever! Here are just a few reasons why:
They’re Allergy-Friendly. Made with gluten-free ingredients and free from dairy, they’re the perfect sweet treat for those with allergy needs.
They’re High-Protein. Made with the addition of protein powder, these scones are loaded with protein to help keep you full and prevent a sugar crash later.
They’re Perfect to Make Ahead. Unlike some recipes that don’t store well, these Biscoff scones are perfect to make ahead of time and enjoy all week long!
What Is Biscoff?
Before we dig into the recipe, I thought it was important that we cover the basics. In case you’ve been living under a rock and don’t know what Biscoff is, it’s a peanut butter-like spread made out of Speculoos Cookies that have been ground into a paste and combined with other tasty ingredients like sugar and spices. You can easily find Biscoff spread in most grocery stores, or make your own!
Wait, What Are Speculoos Cookies?
If you’re unfamiliar, Speculoos cookies are a sort of spice cookie made with butter and brown sugar that are similar to gingersnaps.
Ingredients You’ll Need
Given the complexity of the flavor profile of Biscoff spread, these vegan scones contain a few more ingredients than my typical recipes. However, I did my best to keep it as short and sweet as possible. Trust me, it’s worth the little bit of extra work.
- Flour – To keep these scones gluten-free, you’ll use a combination of flours. For the best result, I like to mix oat flour and almond flour. However, if you prefer, the oat flour can be swapped out with 1:1 gluten-free flour.
*If you don’t have flour on hand and don’t want to run to the store, you can make your own by blending whole oats or almonds in a food processor or blender until a fine flour-like texture is formed!
- Protein – As per usual, I used my Nuzest protein powder (It’s just the best, okay?!) in the Vanilla Pea Protein flavor. If you want to try it out for yourself, feel free to use code: thekellykathleen. Or, use your own, if you prefer! Just keep in mind that I can’t guarantee the taste or texture of your scones if you do.
- Milk – I used plant-based milk, but regular milk will work as well, if you prefer.
- Vanilla Extract – Simple but underrated, vanilla extract takes the flavor of these Biscoff scones to the next level!
- Speculoos Spice – In all honesty, I’ve never found Speculoos spice in the store. However, it’s super easy to make on your own with recipes like this!
- Baking Powder – For the best soft and fluffy scones, I recommend using fresh baking powder.
- Salt – Adding salt adds a hint of savory flavor and helps enhance the rest of the ingredients ensuring you get delicious scones every time.
- Butter – Obviously, I used plant-based vegan butter, but regular dairy butter works as well. Just make sure it’s cold!
- Biscoff Spread – To save some time, you can easily buy Biscoff spread at your local grocery store, or create your own!
How to Make Vegan Biscoff Scones
As always, these Biscoff scones are super easy to make! Just follow the steps below, and you’ll be on your way!
- Mix. To start, combine all of the ingredients except for the butter and Biscoff spread in a large mixing bowl until smooth.
- Cut. Then, add the cold, cubed butter to the bowl, and use a fork to cut it into the mixture until it has been broken into chunks no larger than a pea.
- Knead. Pour the dough onto a lightly floured surface, and knead it with your hands until it comes together. Then, pat it into a circle that is roughly 1 ½ inches thick.
- Cut. Cut the dough into 6 mini triangles, and place the scones on a baking sheet.
- Refrigerate. Store the baking sheet in the fridge to firm up.
- Preheat. In the meantime, preheat your oven to 400 degrees Fahrenheit.
- Bake. Once the oven has heated, remove the scones from the fridge, and bake them in the oven for 15 minutes.
- Cool. Let the scones cool completely. If you’d like, you can speed up this process by placing them in the freezer for about 30 minutes.
- Glaze. Once cool, add the Biscoff spread to a small microwave-safe bowl, and heat it in intervals of 30 seconds until it is completely melted. Pour the Biscoff spread on top of your scones, and let it set completely before digging in!
How to Store
Serve your Biscoff scones warm. Or, store them in an airtight container for the fridge for up to 1 week. If you’d like, you can also pop them in the freezer for up to 2-3 months! To serve, let them thaw in the fridge overnight.
More Scones Recipes You’ll Love
Are you obsessed with Biscoff spread, too? Either way, I know you’re going to love these Vegan Biscoff Scones! If you try them out, I would love it if you let me know in the comments below!
Vegan Biscoff Scones
- 1 1/2 cup oat flour
- 1/2 cup almond flour
- 1 1/2 servings vanilla pea protein 37g or about 5 tbsp
- 1/2 cup + 2 tbsp plant-based milk
- 2 tsp vanilla extract
- 2 tsp speculoos spice
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup vegan butter cold and cubed
- 1/4 cup biscoff butter
- In a large bowl, mix together all the ingredients except for the butter and the biscoff spread.
- Once combined, cut in the cubed butter with a fork until it resembles coarse chunks (should be slightly bigger than pea-sized).
- Pour the dough onto a lightly floured surface and knead the dough until it comes together.
- Using your hands, pat the dough out into a circle that’s about 1 1/2 inches thick. Cut the circle into 6 mini triangles. Place the scones on your baking sheet before placing the scones in the fridge to firm up.
- While the scones are chilling, preheat your oven to 400 degrees.
- Once the oven has reached baking temperature, bake the scones for 15 minutes.
- Let the scone cool completely before pouring the melted biscoff butter on top. * to make this process faster, simply place the scones in your freezer for about 30 minutes before glazing.
- Once the glaze is set *again, place them in your fridge to quicken the process – enjoy!