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Vegan Chai Scones with Maple Glaze

The warm and spicy flavors of these Vegan Chai Scones with Maple Glaze are the perfect treat with your morning coffee or latte. Add the maple glaze for sweetness and you'll have the perfect breakfast for your holiday guests.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: allergy-friendly, dairy free, egg free, nut free, peanut free, scones, vegan, vegan chai scones, vegan scones
Servings: 8 scones

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 add the vanilla 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.

Notes

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