These Vegan Vanilla Bean Scones are seriously so good. They’re crisp on the outside and soft, flakey and “buttery” on the inside. The scones are loaded with vanilla bean seeds and then iced with a vanilla bean icing to achieve the ultimate vanilla flavor. Serve with a warm latte and you will not be disappointed!

Vegan Vanilla Bean Scones

Ingredients

• 1 tbsp Bob’s Red Mill Egg Replacer

• 3/4 cup oat milk

• 2 tsp vanilla extract

• 1 vanilla bean

• 1/4 cup cane sugar

• 1/2 tsp salt

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1/2 cup solid coconut oil

For the Vanilla Bean Glaze

• 1 1/4 cup powdered sugar

• 2 tbsp oat milk

• 1 vanilla bean

Directions

1. Preheat oven to 350 degrees F. In a medium bowl, combine the Egg Replacer with 2 tbsp water. Mix well and let sit for one minute until thickened. Add the oat milk, vanilla extract, sugar and salt. Scrape the seeds out from one of the vanilla beans and whisk it into the mixture.

2. In a separate bowl, combine the flour and baking powder. Add to the bowl with the wet ingredients and mix with a wooden spoon until mixture starts to come together. Add the solid coconut oil and cut it into the mixture using a fork until a flaky ball of dough forms. Use your hands if necessary to help form the ball of dough.

3. Dump the dough onto a floured surface. Form a disk about 6 inches in diameters. Cut into about 8 wedges.

4. Bake for 12-14 minutes, until the edges begin to brown slightly. Let cool.

5. While the scones are cooling, make the Vanilla Bean Glaze by whisking together the powdered sugar, 2 tbsp oat milk and the seeds scraped out from the vanilla bean.

6. Ice the cooled scones right before serving.

Store the non-iced scones in an airtight container. When ready to serve, bake for a couple minutes at 350°F until warm. Let cool slightly, then ice.