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.
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
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- 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
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1 scone Amount Per Serving
- Calories
- 363
- Total Fat
- 13g
- Saturated Fat
- 6g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 422mg
- Total Carbohydrates
- 56g
- Fiber
- 4g
- Sugar
- 16g
- Protein
- 7g
- WW Freestyle
- 14
13 Comments
Join the discussionThese 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!
Those combinations sound delicious, Holly!
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.
The ingredients do not have baking powder, but the instructions do. Does there need to be baking powder?
Thanks for pointing that out! I have updated the ingredients to fix that.
Silly question but do you melt the coconut oil first?
Not a silly question! Yes, you do. I have updated the instructions to clarify.
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.
Thanks, Stephanie! Glad you enjoyed it!!
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 🙂
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?
You most certainly can substitute a wheat flour in this recipe.
Lisa, I can’t believe how many typos I had above. Thanks for being able to read through my typos. 🙂