{Vegan, dairy-free, egg-free, nut-free, peanut-free}
As the days become shorter and the chill air sets in, we love cuddling up with a warm blanket, a good cup of coffee, or a chai tea latte and these Vegan Chai Scones with Maple Glaze. You will love the warm and comforting chai flavors with its rich combination of cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. Top them off with the earthy, sweet taste of maple and you have a winning combination! These vegan scones are that good!
You could leave the glaze off but seriously, why would you?!
Think warm flavors and you know these Vegan Chai Scones with Maple Glaze are perfect for the fall, winter, and any holiday season. You can make these ahead of time as a wonderful breakfast treat for your guests. So easy and your guest will love this spicy-sweet treat!
It’s the perfect complement to your morning coffee or latte!
TEXTURE – The scones are not those dry, crumbly scones you’ve had in the past. They have a slightly crumbly texture but are not dry. We use just the right amount of liquid to keep them moist but not too much to affect the texture.
These scones hold together very well!
FLAVOR – These scones have the warm flavors of cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. We used our special Chai Spice Blend, but you can change it depending on your flavor tastes. It’s so versatile.
GLAZE – We don’t always add a glaze to all our scones, but the maple flavor of this glaze gives these scones a rich caramel and nutty flavor that pairs beautifully with the warm flavors of the chai spice. So, glaze on!
MAPLE CHAI SCONE INGREDIENTS:
Flour – We used all-purpose flour and the brand we use the most often is King Arthur’s Flour.
Can’t eat or prefer not to eat gluten? No worries, this recipe is easy to make gluten-free by swapping the regular flour with your 1:1 gluten-free flour of choice. We like Bob’s Red Mill Gluten Free 1 to 1 Baking Mix.
Sugar – Any granulated sugar can be used for this recipe.
Baking Powder – This is used to bring height and lift to your baked goods and is especially important while baking vegan. We used a generous amount in this scone recipe.
Salt – We always use fine sea salt in our baking because it has a stronger flavor. Regular table salt would also work.
Chai Spice Blend – This is a blend of warm spices which include cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. You can substitute ground black pepper for allspice to add more spice to your blend. Go ahead and play around with the flavor combos until you find the blend of spice you like best!
Non-dairy Margarine – Non-dairy Margarine – Our favorite non-dairy margarine is Earth Balance Baking Sticks which is creamy and has a great taste. We use the Original Flavor, but they have a soy-free version and an unsalted version. There are other vegan margarines you could use but many of them are nut-based and off-limits due to our nut allergy.
The key to scones is using very cold non-dairy margarine which is why we use frozen margarine sticks and then grate them. This way they are still cold but easy to work, which is what you need when working with scones.
Non-dairy Milk – There are several options available for non-dairy milk: rice, almond, soy, oat, cashew, and coconut. Because of nut allergies, we are limited to non-nut versions and luckily we have found some oat varieties we like best such as Oatly and Califia Farm brands or you could make your own.
Vinegar – We like the taste of buttermilk in our scones, so we add vinegar to our oat milk and let it sit for 5 minutes before incorporating it into a recipe. Regular vinegar or apple cider vinegar can be used.
Vanilla – Pure vanilla makes everything taste better. We used the Whole Foods 365 vanilla.
Powdered Sugar – This adds sweetness to the glaze because it is easy to mix and can be easily drizzled on the scones.
Maple Syrup – Maple flavor is a sweet but richly distinct flavor of caramel and toffee that pairs well with the chai flavors and is added to the glaze. It’s just the right amount of sweetness!
HOW TO MAKE MAPLE CHAI SCONES
Prepare the Baking Sheet – Prepare a baking sheet by adding parchment paper to a cookie sheet.
Make the Buttermilk – We like the taste of buttermilk in our scones, and in this case, we are making vegan buttermilk. Add vinegar or lemon juice to your non-dairy milk and let sit while you are mixing the dry ingredients. Our non-dairy milk of choice is oat milk, but you can choose any alternative milk.
Combine the Dry Ingredients – Combine the flour, sugar, baking powder, salt, and chai spice blend in a medium bowl.
Cut in the Non-dairy Margarine – Using cold margarine from the refrigerator or freezer, grate the margarine, and immediately add it to the flour mixture. Using a pastry cutter or using your hands, mix the flour mixture and the margarine until they form small pebbles.
Make the Dough – Remove the buttermilk from the refrigerator and slowly add it to the flour and milk mixture until it is just combined. Make sure not to overmix your dough.
Knead the Scones – Transfer the dough to a lightly floured surface and gently form the dough into a ball using more flour on your hands if needed. Gently press down until it forms a flat circle. Use the pastry cutter to make 8 pie-shaped pieces.
Chill the Scones – Place your scones on the prepared cookie sheet and place them in the refrigerator or freezer for at least 20 minutes. Remove the scones and preheat the oven.
Bake Scones – Brush the tops of the scones evenly with non-dairy milk or melted dairy-free margarine and bake. We usually brush with melted non-dairy butter because it gives the scones a better color than our oat milk. Bake for 20-24 minutes.
Make the Glaze – Place powdered sugar, vanilla, and maple syrup in a small bowl and mix until the mixture is well combined and silky in texture.
Glaze the Scones – Using a knife, cover the scones with a light glaze. Let them sit before serving.
More Chai Recipes
Chai Butternut Squash and Apple Muffins
More Scone Recipes
If you are looking for other scone recipes, here are some of our most popular ones.
Vegan Blood Orange and Cardamon Scones
Vegan Espresso Chocolate Chip Sourdough Scones
Vegan Chai Scones with Maple Glaze
Ingredients
Chai Scone Ingredients
- 2 c all-purpose flour
- ⅓ c granulated sugar
- 2½ tsp baking powder
- ½ tsp kosher salt
- 1 tbsp chai spice blend
- 8 tbsp non-dairy margarine, cold
- ½ C + 2 tbsp non-dairy milk
- ½ tbsp vinegar
- 1 tsp vanilla extract
- 1 tbsp non-dairy margarine, melted
Maple Glaze Ingredients
- 1 c powdered sugar
- ½ tsp chai spice blend
- 1 tbsp maple syrup
Instructions
- Prepare a baking sheet by adding parchment paper to a cookie sheet.
- Make the Buttermilk by adding the vinegar to your non-dairy milk and let sit while you are making the dry ingredients.
- In a medium bowl, place the flour, sugar, baking powder, salt, and chai spice and blend to combine.
- Using cold margarine from the refrigerator or freezer, grate the margarine, and immediately add it into the flour mixture. Using a pastry cutter or using your hands, mix the flour mixture and the margarine until they form small pebbles.
- Remove the buttermilk from the refrigerator and slowly add it to the flour and milk mixture until it is combined. Make sure not to overmix your dough.
- Transfer the dough to a lightly floured surface and gently form the dough into a ball using more flour on your hands if needed. Gently press down until it forms a flat circle. Use the pastry cutter to make 8 pie-shaped pieces.
- Place your scones on the prepared cookie sheet and place them in the refrigerator or freezer to chill for at least 20 minutes. Remove the scones and preheat the oven to 400℉.
- Brush the tops of the scones evenly with non-dairy milk or melted dairy-free margarine and bake. This gives the scones a darker color than oat milk. Bake the scones for 20-24 minutes until slightly brown on the edges.
- Make the glaze by placing the powdered sugar, vanilla, and maple syrup in a small bowl and mix until the mixture is well combined and silky in texture.
- Using a knife, cover the scones with a light glaze. Let sit before serving.
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