Bakery to Brunch Table: Three Scrumptious Recipes

Imagine waking up to the sweet, tantalizing aroma of freshly baked scones. That’s a morning done right! My Cherry Almond Scones blend the tantalizing juiciness of cherries with the delightful crunch of almonds, all wrapped up in a flaky, tender package that’s utterly vegan. Getting that perfect scone texture—flaky yet tender—is all about keeping the vegan butter cold and working quickly to maintain that chill.

🍒 Vegan Cherry Almond Scones

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Makes: 8 scones

Ingredients:

• 2 cups (260g) all-purpose flour
  
• 1/3 cup (70g) sugar, plus extra for sprinkling
  
• 1 tablespoon baking powder
  
• Pinch of salt
  
• 5 tablespoons cold vegan butter
  
• 1/2 cup (120ml) almond milk, plus extra for brushing
  
• 1 teaspoon pure vanilla extract
  
• 1/2 cup (75g) dried cherries
  
• 1/4 cup (30g) crushed almonds

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
   
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
   
3. Cut in Butter: Add the cold vegan butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   
4. Add Wet Ingredients: Pour in the almond milk and vanilla extract. Stir until just combined.
   
5. Fold in Add-ins: Gently fold in the dried cherries and crushed almonds.
   
6. Shape Dough: Turn the dough onto a floured surface. Pat into a 1-inch thick circle.
   
7. Slice & Prep: Cut into 8 wedges. Place wedges onto the prepared baking sheet. Brush tops with almond milk and sprinkle with a bit of sugar.
   
8. Bake: Bake for 15–20 minutes, or until golden brown.
   
9. Cool & Enjoy: Let cool slightly before serving. Perfect for a cozy morning (or a second helping!).

These scones not only make your Sunday morning special but are a delightful treat that calls for a second helping!

Savory Spinach and Mushroom Quiche: A Hearty Centerpiece

Who says vegan baking can’t be boldly savory? My Savory Spinach and Mushroom Quiche is chock-full of sublime flavors and robust enough to please anyone you’ve got coming to brunch. The silky, custard-like filling, thanks to tofu and almond milk, is nestled within a crisp, homemade pastry shell—an invitation to a satisfying bite.

🥧 Vegan Spinach Mushroom Quiche

Prep Time: 20 minutes
Cook Time: 50–55 minutes
Serves: 6–8

Ingredients:

For the Crust:

• 1 1/4 cups (160g) all-purpose flour
  
• 1/2 teaspoon salt
  
• 1/4 cup (60ml) coconut oil (solid)
  
• Up to 4 tablespoons cold water

For the Filling:

• 14 oz (400g) silken tofu
  
• 1/2 cup (120ml) unsweetened almond milk
  
• 2 tablespoons nutritional yeast
  
• 1 teaspoon garlic powder
  
• Salt and pepper to taste
  
• 1 cup chopped mushrooms
  
• 2 cups fresh spinach

Instructions:

1. Preheat Oven: Set your oven to 375°F (190°C).
   
2. Make the Crust:
   
   • In a bowl, mix flour and salt.
     
   • Cut in the coconut oil until the mix forms pea-sized crumbs.
     
   • Gradually add cold water, 1 tablespoon at a time, until the dough comes together.
     
   • Press the dough into a pie dish and pre-bake for 15 minutes.
     
3. Prepare the Filling:
   
   • Blend silken tofu, almond milk, nutritional yeast, garlic powder, salt, and pepper until smooth.
     
4. Cook the Veggies:
   
   • In a skillet, sauté chopped mushrooms and spinach until tender and wilted.
     
5. Assemble the Quiche:
   
   • Spread sautéed veggies evenly in the pre-baked crust.
     
   • Pour the tofu mixture over the vegetables.
     
6. Bake: Return to the oven and bake for 35–40 minutes, until the filling is set and slightly golden on top.
   
7. Cool & Serve: Let cool for 10 minutes before slicing. Great warm or at room temperature.

Cinnamon Roll Pancakes: Blending Classics with a Twist

Fuse the joy of gooey cinnamon rolls with the cozy comfort of pancakes, and what do you get? Cinnamon Roll Pancakes, a match made in brunch heaven! With homemade vegan cream cheese glaze drizzled over the top, every bite is like a warm hug.

🌀 Vegan Cinnamon Swirl Pancakes with Cream Cheese Glaze

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 8–10 pancakes

Ingredients:

For the Pancake Batter:

• 1 cup (130g) all-purpose flour
  
• 2 tablespoons sugar
  
• 1 tablespoon baking powder
  
• Pinch of salt
  
• 1 cup (240ml) almond milk
  
• 2 tablespoons melted coconut oil
  
• 1 teaspoon vanilla extract
  

For the Cinnamon Swirl:

• 1/4 cup (55g) vegan butter, melted
  
• 1/2 cup (100g) brown sugar
  
• 1 tablespoon ground cinnamon
  

For the Cream Cheese Glaze:

• 1/4 cup (60g) vegan cream cheese
  
• 1 cup (120g) powdered sugar
  
• 1–2 tablespoons almond milk

Instructions:

1. Make the Batter:
   
   • In a bowl, whisk together the flour, sugar, baking powder, and salt.
     
   • In a separate bowl, combine almond milk, melted coconut oil, and vanilla.
     
   • Gently stir the wet ingredients into the dry just until combined. Don’t overmix.
2. Prepare the Cinnamon Swirl:
   
   • Mix melted vegan butter, brown sugar, and cinnamon until smooth.
     
   • Pour into a squeeze bottle or a zip-top bag with the corner snipped off.
     
3. Cook the Pancakes:
   
   • Heat a nonstick pan over medium heat and lightly grease.
     
   • Pour 1/4 cup of batter for each pancake.
     
   • Right before flipping, swirl the cinnamon filling on top of the pancake.
     
   • Flip and cook until both sides are golden and the center is cooked through.
4. Make the Glaze:
   
   • Whisk vegan cream cheese, powdered sugar, and almond milk until silky smooth.
     
   • Drizzle over warm pancakes.

Serve these fluffy delights warm, lavishly covered in glaze, and watch them disappear!

Each of these recipes brings a touch of the bakery right into your brunch spread, designed to delight the taste buds and bring smiles all around. Whether it’s those simple yet spectacular scones, the hearty, savory quiche, or the decadently sweet pancakes, every dish is a chance to elevate your morning meal. So, gather around the table and let’s dive into a brunch that’s deliciously vegan!

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.