Recipes / Breakfast

Vegan Maple Walnut Scones

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Vegan Maple Walnut Scones

Regan
The Cook
8 Servings
10 Ingredients
13 Comments

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.

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8 Servings
10 Ingredients
13 Comments

Ingredients

  • 1 ½ cups Flour, Whole Wheat
  • 1 ½ cups Flour, All-Purpose
  • ½ teaspoons Salt
  • 1 ½ teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • ¼ cups Coconut Oil
  • ½ cups Maple Syrup
  • ½ cups Almond Milk
  • 2 tablespoons Brown Sugar
  • ½ cups chop Walnuts

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine whole wheat flour, white flour, salt, baking soda, and baking powder in a medium mixing bowl.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine whole wheat flour, white flour, salt, baking soda, and baking powder in a medium mixing bowl.
  2. Combine coconut oil, maple syrup, almond milk, and brown sugar in another medium mixing bowl.
  3. Combine wet and dry ingredients, being careful to not overmix.
  4. Fold in walnuts.
  5. Form dough into indicated number of large disks.
  6. Cut disks into 8 sections and place on greased baking pan.
  7. Bake at 375 for 20 minutes, or until a toothpick comes out clean.

Categories

vegetarian, vegan, fall, summer, spring, winter, egg-free, soy-free, fish-free, shellfish-free, plant-based

Categories

vegetarian, vegan, fall, summer, spring, winter, egg-free, soy-free, fish-free, shellfish-free, plant-based

13 Comments

Join the discussion

  1. 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!

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  2. 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.

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  5. 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.

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  6. 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 🙂

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  7. 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?

    Reply