These delicious cinnamon scones with an oat topping are a little crisp on the outside and fluffy on the inside. With a gluten-free and dairy-free option, they are great to make ahead for a holiday!
All-Purpose Flour | Oat Flour Rolled Oats | Baking Powder White Sugar | Brown Sugar Shortening | Vinegar | Egg Vanilla | Cinnamon
Stir together the flour, oat flour, baking powder, baking soda, sugar, and salt. Add in the cold shortening using a pastry cutter or fork, combining the shortening into the flour until crumbly.
Whisk the oat milk, vinegar, egg & vanilla. Pour into the dry mixture, stir with a wood spoon, until a dough forms.
Form into a disc about 1 ½ inches thick. Set aside. Mix shortening, honey, sugars, oat flour, cinnamon, oats & salt. work into crumbs and spread over dough.
After chilling the dough, bake for 14-17 minutes or until cinnamon scones are puffed and golden brown. Pair these dairy-free scones with butter, or just serve warm on their own!
These are fantastic!!... It’s the perfect fall treat!
Allison