Use our Buttermilk Biscuit Mix for scones, and change things up based on your preference with different fruit or spice combos! Find our Fall favourite version below.
Chai Spiced Scones
Buttermilk Biscuit mix
1 cup + 1 ½ tsp plant milk
1 tsp apple cider vinegar
¼ cup cold vegan butter
2 tbsp chopped pecans (optional)
½ cup sugar
½ tsp cinnamon
½ tsp cardamom
1/8 tsp each of nutmeg, ginger, cloves, all spice
¼ cup icing sugar
For the Chai Spice Blend
For the Glaze
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a medium bowl, pour in 1 cup of the plant milk and apple cider vinegar. Set aside and allow to sit for 5 minutes.
In an airtight container, add the chai spice blend ingredients and shake well to combine.
In a large bowl pour in the Buttermilk Biscuit mix, 3 tsp of the chai spice blend and the pecans (if using).
Using a pastry cutter or fork, cut in the cold vegan butter until you have small pea-size bits of butter throughout the mix. Then, create a well in the centre.
To the well, pour in the curdled plant milk. Using a spatula, fold the ingredients into the center just until combined (careful to not overmix)!
On a lightly floured surface, use your hands to create a round disc of dough about 7” in diameter.
Use a knife to cut the disc into 6 triangular scones. Transfer onto the baking sheet and bake for 16-18 minutes or until lightly golden brown on the bottoms.
Let cool completely.
Meanwhile, in a small bowl combine the icing sugar with 1 ½ tsp of plant milk and ½ tsp of the chair spice blend. Mix well to create a glaze and then drizzle over scones.
Store the extra chai spice blend in an airtight container for up to three months.