Minimal Ingredients – WHO DIS!? Pretty proud of myself on this recipe, my friends. It comes together in no time, has barely any ingredients and will take you even less time to polish off the entire batch.
Pro tip: enjoy one, two, or three with your coffee in the morning. It will rocket your morning into one of pure bliss.
I learned that tip from a friend.
That friend was my taste buds.
For the recipe, you’ll get to make 6 cutie little scones or 4 large scones. I like the smaller ones purely because everything mini tends to be cuter. Okay and because I actually think they cook a little more evenly.
The process is a little more hands on but once you get the hang (or hand. Ha!) of things you’ll be able to whip these up in no time.
Start by adding all of your flour, protein powder, cinnamon, baking powder, salt and maple syrup to a chilled (if possible) bowl. Stir it all up and then using a fork, “cut” in the butter.
To “cut” in the butter you simply use the fork to mash the butter into the ingredients. You will want large pieces of butter left behind. If the dough looks somewhat like it has white chocolate chips in it, you’re ready to chill the dough!
Place the bowl in your freezer and start preheating your oven. While the oven is preheating, line a baking tray with parchment paper. Depending on how long your oven takes to preheat, you could use this time to give yourself a little self-care!
Once the oven has reached baking temp, pull the scone dough bowl out of the fridge and dump its contents on your lined baking dish. Wet your hands slightly and mold the dough into a circle about 1 to 1 1/2 inches thick. Try not to overwork it. The whole point of chilling the dough is so that there will still be luscious chunks of cold butter when you bake them. If you overwork it, the butter will melt!
Form the scones by cutting 6 small or 4 large triangles. Pull them apart gently before you pop them in the oven and pat yourself on the back.
You’re officially a pro at making vegan scones!!
Now, if you want to be fancy, you’ll want to make the glaze. Once the scones are completely cooled, whisk together the powdered sugar and milk. Dip each scone into the glaze and let them sit on a wire cooling wrack to harden.
If you’d like a lower sugar option, cut in half the powdered sugar and replace it with half a serving of Nuzest Probiotic Vanilla protein. You will use the same amount of milk either way!
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Vanilla Cinnamon Sugar Scones
Vegan + gluten-free scones with only a handful of ingredients!
- 1 1/2 cups oat flour
- 1 1/2 servings Nuzest Probiotic Vanilla Protein
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup maple syrup
- 1/2 cup vegan butter chilled and cubed
Glaze (two ways!)
- 1/2 cup powdered sugar + 1 tbsp df milk
- 1/4 cup powdered sugar + 1/2 serving Nuzest + 1 tbsp df milk
In a large bowl, mix together all the ingredients except for the butter.
Once combined, cut in the cubed butter with a fork until it resembles course chunks (should be slightly bigger than pea sized).
Pop the bowl into your freezer and preheat your oven to 400 degrees. While the oven is preheating, line a baking sheet with parchment paper and do a few minutes of self-care.
Once the oven has reached baking temperature, place the chilled dough on your baking sheet. Using your hands (wet them, it helps!) pat the dough out into a circle that's 1 -1 1/2 inches thick.
Cut the circle into 4 – 6 triangles and bake for 11-14 minutes. Let them completely cool before glazing!
Whisk the ingredients for either glaze option (read above!) in a small bowl. Dunk or spoon the glaze over the scones. Let them sit on a cooling wrack to harden.
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