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Vegan Maple Walnut Scones

Although these Vegan Maple Walnut Scones can be enjoyed throughout the year, they are a perfect Fall breakfast. On crazy mornings you can grab one to go. On more relaxed mornings, you can leisurely enjoy one with a big cup of coffee (or tea, or whatever warm beverage you prefer). Like these Vegan Lemon Blueberry Muffins I tried to create a simple vegan scone base that you can use to create any scone you’d like. I tried substituting the maple syrup and walnuts for white chocolate chips and raspberries and that turned out delicious, too! If you get creative and come up with some good substitutions, please share!

Vegan Maple Walnut Scones

Author/Source:

Regan @ Onceamonthmom.com

Ingredients:

  • 1.5 cups whole wheat flour
  • 1.5 cups white flour
  • 0.5 teaspoon salt
  • 1.5 teaspoons baking soda
  • 1 teaspoon baking powder
  • 0.25 cup coconut oil, melted
  • 0.5 cup maple syrup
  • 0.5 cup almond milk
  • 2 Tablespoons brown sugar
  • 0.5 cup walnuts, chopped
  • cooking spray 

Directions:

Preheat oven to 375 degrees. Combine whole wheat flour, white flour, salt, baking soda, and baking powder in a medium mixing bowl. Combine coconut oil, maple syrup, almond milk, and brown sugar in another medium mixing bowl. Combine wet and dry ingredients, being careful not to overmix. Fold in walnuts. Form dough into a large disk. Cut disk into 8 sections and place on greased baking pan. Cook for 20 minutes, or until a toothpick comes out clean.

Freezing Directions:

Preheat oven to 375 degrees. Combine whole wheat flour, white flour, salt, baking soda, and baking powder in a medium mixing bowl. Combine coconut oil, maple syrup, almond milk, and brown sugar in another medium mixing bowl. Combine wet and dry ingredients, being careful not to overmix. Fold in walnuts. Form dough into a large disk. Cut disk into 8 sections and place on greased baking pan. Cook for 20 minutes, or until a toothpick comes out clean. Allow to cool. Place scones, still on cooking sheet, in freezer and flash freeze. Place in a gallon freezer bag, label, and freeze.

Servings: 8 scones

**conversion chart image provided by Erik Spiekermann

13 Responses to “Vegan Maple Walnut Scones”

  1. Holly S. says:

    These sound amazing! AND I just picked up some Maple syrup :) I think it was meant to be…

    My 2 fallback scones are Jalapeno and Monterey Jack & Dark chocolate chips and orange zest. The first can be cut into smaller wedges and served with dinner. The second are amazing for breakfast or even dessert with a dollop of whipped cream or butter and taste like the chocolate oranges you get at Christmas-time. We adore them!

  2. Jen M says:

    I didn’t see the baking powder listed in the ingredient list, but it was mentioned in the directions. I just made these and am waiting to taste them. I did put in 1.5 tsp. of baking powder just to be safe. Thanks for the recipe.

  3. Aaron Smith says:

    The ingredients do not have baking powder, but the instructions do. Does there need to be baking powder?

  4. Kristin says:

    Silly question but do you melt the coconut oil first?

  5. Stephanie says:

    I thawed one of these for my breakfast this morning. It was delicious and surprisingly filling! I haven’t used coconut oil for baking before, I think I’m a fan now.

  6. Kathryn says:

    I decreased the maple syrup and almond milk to about 1/3 cup, added slightly more than 1/3 cup pumpkin puree and 1/2 cup spiced apples (extra from a pie) instead of the nuts…Simply delicious! Looking forward to trying more variations :)

  7. Aqiyl Aniys says:

    What the difference between using what flour and white flour? Would it make a huge difference if I used all wheat flour, or co I compensate for using all wheat flour with something else?

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