Vegan Cinnamon Roll Scones

All day at work in the deli yesterday, I was engulfed in the heavenly aroma of scones.  My work station is near the cooling rack, and my coworker had been making blueberry oatmeal and lemon poppy seed scones.  They smelled amazing. It is like free scent therapy.  You can not close your eyes and smell that and be in a good mood.  I was already in a good one though, because it was Friday, and everyone else seemed to be in a good mood.  You know they are when there is lots of laughter going on.  Anyways, smelling all these scones all day got me to thinking I should make some of my own when I got home.

I thought long and hard about what kind I wanted to make, it had to be something I could make with ingredients I already had on hand because I didn't want to have to buy anything (you know how it is, trying to make things on a budget).  Fruit was out of the question since I did not have any, and I wanted something other than chocolate chunk (as good as that is), so my mind kept going back to something cinnamon. Yes...cinnamon roll scones.  It was perfect.

And very appropriate since this is Easter weekend.  I always think of cinnamon rolls around Easter thanks to my Kitty Grandma (I named her that when I was little because she had cats, and I love cats).  She would always bring cinnamon rolls to our Easter celebrations.  They were from a local bakery, and to be honest, they were the best part of the meal (I consider them dessert).  So I was excited about this scone cinnamon roll hybrid!

They turned out wonderful, and smelled amazing while baking.  I drizzled them with a "cream cheese" glaze, and they were perfect! All the flavor of a cinnamon roll with the tenderness of a scone.  I think these would be great for serving with an Easter brunch spread (or really any time of the year since they are so good).

Vegan Cinnamon Roll Scones
Makes 8

3 cups all purpose gluten free flour

1/2 cup coconut sugar

2 1/2 tsp baking powder

1/2 cup virgin coconut oil, cut into chunks

1 cup cold full fat organic canned coconut milk (whisked until smooth if chunky)

1 Tbsp pure vanilla extract

1/4 cup coconut sugar

1 1/2 tsp cinnamon

coconut milk for topping

coconut sugar for sprinkling

Glaze:

2 Tbsp raw cashew butter

2 Tbsp coconut butter

1/2 tsp cider vinegar

2 Tbsp maple syrup

1/8 tsp sea salt

1/4 cup filtered water