These Chickpea Flour Vegan Scones have a simple sugar glaze and a packed with that cheesy flavor and sweet cranberries! These scones are a perfect addition to any holiday breakfast or christmas brunch! and trust me… they’re way better than the Starbucks scones! These vegan scones are dairy free, gluten free, nut free and of course vegan!
Typically, scones can be pretty dry. As a kid i hated scones. I remember them not being that sweet and unless they were slathered with butter, they weren’t even that good. But, these vegan scones are here to change your mind!
why you’ll love this recipe
These Chickpea Flour Vegan Scones are incredibly soft and moist. They are easy to throw together in about 10 minutes and they take 15-20 minutes to make, all the while filling your home with the best sugary and savory smell.
The Chickpea Flour Vegan Scones are easily made in 1 bowl and have very minimal clean up when you’re done. The scones have crispy, crumbly edges and a golden brown outside that is iced with a simple sugar glaze. The inside is warm, moist and filled with cheese and cranberries. Basically these vegan scones are hands down the perfect of both worlds.
ingredients & substitutions
- cheddar and cranberry vegan snackable “cheese” wedges – I used vegan snack cheese wedges here but you can use any vegan cheese. You can dice it into smaller pieces or if the vegan cheese if soft you can just break it apart into pieces and add it to the mix. Any vegan cheese will work! I used 2 snackable wedges but if you’re cutting it up use about 1/4 a cup.
- oat flour – Oat flour is naturally gluten free. If you do not have oat flour you can grind up rolled oats in a food processor!
- chickpea flour – Chickpea flour is also a naturally gluten free flour. Its best used for scones and breads since its hearty. It works perfect in these scones!
- brown sugar – Ths is used to sweeten up the scones to get that perfect salty and sweet flavor! If you are watching your sugar you can use a brown sugar replacement.
- baking powder
- baking soda
- salt
- vegan butter – I used vegan butter here from a tub. You can use a vegan stick of butter or really any kind of butter as long as its cold. You do not want to use melted butter or oil.
- dried cranberries
- vegan yogurt – Vegan yogurt is used to keep the scones moist and not a crumbly dry gluten free texture. You literally won’t even know these are gluten free!
taste & texture
These Chickpea Flour Vegan Scones are crumbly and moist with both a sweet and savory taste. You can make these scones for almost every occasion! From holiday breakfasts to girls weekend brunch, these scones are a crowd pleaser. These scones are so easy to make, and use regular everyday ingredients you likely already have at home!
directions
1. In a bowl add the gluten free flour, brown sugar, baking powder, baking soda and salt. Mix.
2. Add butter. Mix.
3. Add yogurt. Mix.
4. Add cranberries and pieces of cheese. Mix together to form 1 large dough bell.
5. Place the dough ball on a lined baking sheet. Form a circle about 1/2”-1” thick. Cut into 8 pie pieces.
6. On a baking sheet, space out the vegan scone pieces so they are not touching.
7. Bake the Chickpea Flour Vegan Scones at 425 degrees for 15-20 minutes.
expert tips & tricks
For the icing topping
Mix together 1 tbsp water with 1/4 cup powdered sugar for icing! You can add more water or more sugar for different consistencies and textures!
how to make this healthier
To make these Chickpea Flour Vegan Scones healthier use a soy based yogurt that has less fat. If you use coconut yogurt, it will have more fat and saturated fat. So make sure to look for lower fat vegan yogurt options.
how to serve & store
Store these Chickpea Flour Vegan Scones in an air tight container for 3-5 days.
Chickpea Flour Vegan Scones
Ingredients
- 2 cheddar and cranberry vegan snackable “cheese” wedges
- 1 cup oat flour
- 1 cup chickpea flour
- 1/4 cup brown sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 6 tbsp cold vegan butter
- 1/2 cup dried cranberries
- 1/2 cup vegan yogurt
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the oat flour, chickpea flour, brown sugar, baking powder, baking soda, and salt.
- Using a pastry cutter or your fingers, cut the cold vegan butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the dried cranberries.
- If using yogurt, add it to the dry ingredients and mix until a dough forms. If using plant-based milk and lemon juice, create a vegan buttermilk by whisking them together and letting it sit for 5 minutes. Then, add the vegan buttermilk to the dry ingredients and mix until a dough forms.
- Gently knead the dough a few times on a lightly floured surface until it comes together.
- Form the dough into a circle about 1/2-inch to 1-inch thick on the prepared baking sheet.
- Cut the circle into 8 wedges like a pie.
- Space the wedges out on the baking sheet, ensuring they aren’t touching.
- Bake for 15-20 minutes, or until golden brown on top.
Notes
Mix together 1 tbsp water with 1/4 cup powdered sugar for icing! You can add more water or more sugar for different consistencies and textures!
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