Hi my name is Heather and I’m a scone convert.


These may not be traditional scones, but it’s a version I’ve come to love. A little denser and chewier than my cinnamon chip scones– a texture I much prefer to dry and crumbly, whether ‘technically correct’ for a scone or not.

Mini Peanut Butter Vegan Scones

1 cup spelt flour

1 cup all purpose flour

1/3 cup almond milk + 1 tsp lemon juice

1 Tbsp flax seed meal + 3 Tbsp water

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1 T sugar

1 T brown sugar

heaping 1/4 cup creamy peanut butter

{If you prefer them lighter and flakier, cut in 1/4 cup vegan or regular butter before adding liquid- I did not.}

375 degrees, 11 minutes

Peanut Butter Glaze

2 Tbsp creamy peanut butter

1 1/2 to 2 Tbsp almond milk

1 Tbsp powdered sugar

{Melt peanut butter, stir in milk & sugar. May need to adjust amounts depending on consistency of your peanut butter.}

Mix together almond milk and lemon juice, then flax seed and water. Set aside.

Stir all dry ingredients together, then add wet ingredients and peanut butter. Mix until ball starts to form. You might need to use your hands for the last bit of dough to come together.

Divide dough into thirds. Roll each section into a ball, then flatten into a circle on a greased cookie sheet, silicone, or parchment paper. Slice each circle into six wedges.


Bake at  375 degrees for 11 minutes.IMG_0879

Separate wedges and let cool slightly.


Add optional peanut butter glaze or drizzle with melted chocolate.


Best eaten warm. And not shared. Ok, share a few.



I guess I can’t honestly say I hate scones any more….