Vegan Maple Cinnamon Chip Scones

Vegan Maple Cinnamon Chip Scones

Who knew scones could be guilt-free?! Using coconut oil instead of butter, these scones maintain their flaky, crunchy, rich texture & flavor.

Vegan Maple Scones

Vegan Maple Cinnamon Chip Scones


  • 1 Tbsp flaxseed meal
  • 2 ½ Tbsp water
  • 3/4 cup unsweetened plain almond milk
  • 1 Tbsp maple extract
  • 3/4 cup spelt flour (or sub more all purpose)
  • 1 1/2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/4 cup sugar, plus more for topping
  • 1/2 tsp sea salt
  • 6 Tbsp coconut oil (room temperature-scoopable)
  • 1/3 cup cinnamon chips


  1. Preheat oven to 400° F
  2. In a small mixing bowl, whisk together the flaxseed meal and water. Stir in the almond milk and maple extract.
  3. In a separate mixing bowl, combine spelt flour, all purpose flour, baking powder, sugar, salt, and rosemary.
  4. Add coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
  5. Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon.
  6. Stir in the cinnamon chips to incorporate.
  7. Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 8 even wedges. Transfer the scones to a baking sheet. Sprinkle the tops with a bit more sugar.
  8. Bake for 20-25 minutes, or until fluffy and light golden brown on the edges.
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*Adapted from Minimalist Baker’s Coconut Oil Blueberry Scones with Rosemary (which you should totally try… they’re ahh-mazing!)



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