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.
Servings
6
Prep Time
10 minutes
Cook Time
16-18 minutes
Ingredients
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Buttermilk Biscuit mix
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1 cup + 1 ½ tsp plant milk
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1 tsp apple cider vinegar
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¼ cup cold vegan butter
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2 tbsp chopped pecans (optional)
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½ cup sugar
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½ tsp cinnamon
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½ tsp cardamom
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1/8 tsp each of nutmeg, ginger, cloves, all spice
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¼ cup icing sugar
For the Chai Spice Blend
For the Glaze
Directions
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.
Recipe Note
Store the extra chai spice blend in an airtight container for up to three months.
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