Vegan Maple Walnut Scones

Let's Cook

Ingredients

8 servings

Freezer Containers

Supplies

Directions

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 to not overmix. Fold in walnuts. Form dough into indicated number of large disks. Cut disks into 8 sections and place on greased baking pan. Bake at 375 for 20 minutes, or until a toothpick comes out clean.

Freezing Directions

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 to not overmix. Fold in walnuts. Form dough into indicated number of large disks. Cut disks into 8 sections and place on greased baking pan. Bake at 375 for 20 minutes, or until a toothpick comes out Cookclean. Allow to cool. Place scones, still on cooking sheet, in freezer and flash freeze. Divide among indicated number of gallon freezer bags, label, and freeze.

Serving Day Directions

Microwave 30 seconds, or until heated throughout.

Nutritional Information

Not Available

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About This Recipe

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.

Meet The Cook

Regan first discovered freezer cooking the summer after her first year of law school, when she was a single mom to her then one year old.  Although short on time, she wanted to make sure she and her daughter were able to begin the tradition of eating healthy dinners together each night. In her free time, Regan enjoys spending time with her family, being outside, and reading.

Published:

OAMM Cook Regan

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