Vegan Golden Milk Scones and How to Make Them
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I love making scones on a Saturday morning. Even more so, I love making fun flavored scones that happen to be healthy-ish. Yeah, no, I set that bar low for scones, y’all. Well, this time, we’re making “healthy-ish” vegan golden milk scones.
These plush babies are pillowy, sweet, a little spicy, and vibrant yellow with speckles of red. And they pack the flavor of your favorite golden milk latté, of course.
So, let’s get to it, shall we?
The Milk in Golden Milk
First things first, what is golden milk? It’s a classic Indian cure-all that combines the curative, antioxidant, anti-inflammatory power of turmeric with milk. Traditionally speaking, you would use cow’s milk. However, if you search the internet, it’ll take you approximately 10 minutes of scrolling to find that out.
Most recipes these days make use of coconut milk, oat milk, or almond milk to veganize it. Of the options, oat milk is the most sustainable option. I personally have almond milk on hand. Please note that you can use what you have on hand. And, heck, if all you have is cow’s milk, go for it!
The Spices in Vegan Golden Milk Scones
The golden part of the latté is turmeric. It is vibrant yellow and packed with superpowers. You’ve probably already read this information somewhere else, but turmeric’s main component is curcumin.
Curcumin is a proven anti-inflammatory, which means your body can heal itself under less stress. It’s also capable of reducing bile production so it may help with heartburn.
However, to milk the benefits of turmeric, you’ll want to add black pepper. This is because black pepper has a chemical called piperine which boosts your ability to absorb curcumin.
On its own, black pepper may have its own antioxidant and digestive-support powers. So, our vegan golden milk scones may have some excellent health properties on top of being delicious.
For additional flavor and warmth, we’ll also add in cardamom, cinnamon, and ginger.
Cardamom is fragrant, floral, and enhances the earthy flavor of turmeric. Cinnamon is warm, sweet, and might help balance blood sugar. Ginger is spicy which plays well with pepper. It also is great for circulation and digestion.
Making Vegan Golden Milk Scones
The spices will be whisked into our dry mix, and the milk will comprise our wet ingredients. That’s no surprise. The real trick here is making a baked good that usually relies on butter and cream vegan.
For this, we are relying on our trusty friend: coconut oil. Actually, before we get too far into this, if you wanted to simplify your flavor profile, you might opt to make these with coconut milk.
Anyways, coconut oil is solid at room temperature which means it is a good substitute for butter. However, it also melts really quickly and easily. Because of that, we have to keep things moving quickly and chill our dough before we bake it.
So, whisk all your dry ingredients together. Use a fork or a pastry cutter to incorporate the coconut oil. Give it a chill for about 10 minutes, and then add in the dairy-free milk of your choice.
Form it into a nice disc on a floured counter, and use a bench scraper of sharp knife to cut your disc into 8 even wedges. Separate them and place on a lined baking sheet.
Glazing Vegan Golden Milk Scones
I love to ice my scones no matter the flavor. It gives them a fancy look and reduces the need for accompaniments. So, while these beauties are extra lovely with a little bit of marmalade, they serve as a treat all on their own.
The glaze is made with non-dairy milk, powdered sugar, and cardamom. For me, cardamom sometimes gets lost when it’s baked, so I like to push it forward in my glaze.
The result is a very fragrant, earthy, sweet, spicy, and warm scone with all the great things of a cup of golden milk. It’ll have you feeling cozy and just a little bit healthy-ish.
Why You’ll Love This Stress-Bake
A good stress-bake comes together quickly but allows you to feel creative and active. Adding in lots of spices comes with a bit of aromatherapy, but it also adds to the creative feel of putting your scones together.
Since you’re not using a mixer, you’ll feel more hands-on and involved. Messy hands are the mark of having done something productive, and it’s therapeutic to dig into your scone dough. Enjoy the feel, and love the process.
Personally, I love the meditative rhythm of folding dough with a bench scraper and watching it go from rough and shaggy to smooth and even.
Finally, you can flex your lazy decorator skills a bit by glazing all of your beautiful, fragrant vegan golden milk scones. Without being too fussy, this recipe has just enough work to feel accomplished over the end result.
More and More Scones
If you need more scone recipes, give these ones a try:
- Blueberry Lavender Scones with Lemon Glaze
- Pumpkin Spice Scones
- Chili Cheddar Scones
- Maple Oat Scones
- Gingerbread Scones
Tools You’ll Need for Scone Making
Here are the tools I use for making scones. I recommend using these or whatever you have at home that is similar.
Comment below if you have questions, concerns, or opinions. And tag me @ellejayathome on Instagram or Twitter if you share pictures from any of my recipes. I love to hear from you!
Vegan Golden Milk Latté Scones
Equipment
- Medium mixing bowl
- Bench scraper
- Baking sheet
- Silicone baking mat
Ingredients
For the Scones
- 2¾ cup all purpose flour
- ¼ cup pure cane sugar
- 1½ Tbsp turmeric
- 1 Tbsp baking powder
- ½ tsp pink himalayan sea salt
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground black pepper
- ¼ cup coconut oil
- 1 cup plain unsweetened almond milk
- 1 tsp vanilla extract
For the Icing
- 1 cup powdered sugar
- 2 tbsp almond milk
- 1 tsp cardamom or cinnamon
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 425ºF. Line your baking sheet with a silicone mat or parchment paper.
- Whisk together flour, sugar, baking powder, salt, and spices.
- Cut the coconut oil into the flour. Shake the bowl to bring clumps to the top. Continue working the oil in until no large clumps remain.
- Create a well in the center and pour in the almond milk and vanilla extract. Mix together with your hands until mostly incorporated. There should be about ⅓ cup of dry ingredients still loose.
- Turn out onto your work surface, and use a bench scraper to fold the mixture together. Use your other hand to pat the mixture flat after each fold. After about 8 turns, your dough should be incorporated with few or no dry spots left.
- Pat it into a ¾-inch thick round, using your hands to shape the edges into a circle.
- Use your bench scraper to cut the disc into 8 even wedges.
- Transfer the wedges to your lined baking sheet, and bake for 12-15 minutes.
- Allow to cool completely before icing.
For the Icing
- Whisk together powdered sugar, spices, vanilla, and almond milk until smooth and no clumps remain.
- Dip the tops of your cooled scones into the icing and allow to set on a cooling rack.
