The ultimate fall scone- vegan cinnamon roll scones are packed with cinnamon spice and drizzled with a cream cheese frosting
How do you know that fall is upon us? For me, I know we’re approaching fall when my inbox is flooded with subject lines about preparing for sweater weather and pictures of pumpkin spice lattes start to appear in the squares I’m following on Instagram.
It may only be late August and fall might not “technically” start for another month, but I’m seeing hints of fall all around me and I am here for it.
Goodbye summer heat and hello pumpkin spice all the things, sweater weather, fall scented candles, bonfires, and these cinnamon roll scones.
What Makes A Scone a Scone?
Scones are traditionally a breakfast bread that is crumbly and fluffy, usually served with coffee or tea. They can range in flavor profile from quite plain to more complicated and lavish flavors such as lavender lemon or savory sausage and cheddar.
Some argue that scones aren’t quite biscuits and some argue that they’re exactly the same. This article helped me to understand a bit better, but I must admit that I’m still not sure I could explain the difference in my own words.
All I know for certain is that I grew up in the south where we had biscuits, often with chocolate gravy poured over the top.
I try to keep the recipes here at Hey Brittney fairly simple and accessible because I want families to be able to make and enjoy my recipes together. With that said, this is definitely one of the more complicated recipes on the website. Scones are not as easy as a sheet pan gnocchi and tofu or a 3-ingredient root beer float bread. It isn’t because any of the steps are necessarily difficult or anything, but more that there are just so many. I tried to keep this recipe as straight-forward as possible so that it could be easily followed, but here are a few things to keep in mind before you get started.
- Read through the entire recipe from start to finish before you get started. This is a good practice to get into for anytime you’re following somebody else’s recipe (and it’s advice I should remember myself).
- Gather all ingredients before starting. Few things are worse than being several steps into a complicated recipe only to realize you’re missing something and then you have to improvise and the recipe doesn’t turn out quite right. I might or might not be speaking from experience.
- Follow the steps in order because they’re written that way for a reason. You’ll want your flax egg ready to go when it’s needed and your butter frozen when it’s time to cut it into the dough.
- Practice makes better. I made this recipe three times before I felt ready to share it and the scones got better each time. That kind of progress is nice to see.
Looking for more fall flavor? Try these:
Cinnamon Roll Scones
- Food Processor
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1/2 cup very cold unsalted butter (place in your freezer before for 10-15 minutes before beginning)
- 2 flax eggs (2 tbsp flax meal + 6 tbsp water)
- 1/4 cup unsweetened nondairy milk
- 1/2 tsp vanilla extract
Cinnamon Roll Filling
- 1/4 cup melted butter
- 2 tbsp sugar
- 1 tbsp cinnamon
Cream Cheese Icing
- 2 tbsp butter softened
- 2 tbsp cream cheese
- 1 tbsp unsweetened nondairy milk
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
- Place butter in freezer and prepare flax egg by mixing 2 tbsp flax meal in a bowl with 6 tbsp of water. Set aside.
- Preheat oven to 375*F and line a baking sheet with parchment paper and spray with nonsitck spray.
- Combine flour, sugar, baking powder, salt, and cinnamon in your food processor and pulse to combine.
- Combine cinnamon roll filling ingredients in a small bowl and mix together with a spoon or pastry brush.
- In a separate bowl, combine the flax eggs, nondairy milk, and vanilla extract.
- Remove butter from freezer and cut into tablespoon-sized pieces. Add to flour mixture and pulse a few times until the peices of butter are no longer visible.
- Add the flax egg mixture over the top of the flour mixture and pulse until dough begins to clump together.
- Transfer the dough to a lightly floured surface and form into a rectangle. Be careful not to over-work the dough.
- On one half of the dough, brush on 1/4 of the cinnamon roll filling, using either a pastry brush or the back of a spoon. Carefully fold the side of the dough without the filling over the side with the filling.
- Gently press the dough down and out again to increase the surface, rotate your dough 90 degrees, and repeat the step above three more times.
- Form the dough into a circle to the best of your ability and pinch the edges together to keep the cinnamon roll filling inside. Flatten the circle to a 8" diameter (about 1" thick).
- Cut your circle into 8 wedges (imagine a pizza), pressing the knife straight down with each cut.
- Place wedges on prepared baking sheet with a bit of space between so they can cook up.
- Bake on 375*F for 17-20 minutes until edges have begun to brown.
- Remove from oven and transfer to a cooling sheet.
- While the scones cool, add softened butter and cream cheese to a mixing bowl and mix with a hand mixer on low speed until creamy. Add in the milk and vanilla and mix a bit more. Gradually add in the powdered sugar and mix until smooth and creamy.
- Drizzle icing over cooled scones and serve with coffee or your favorite nondairy milk.