I’m obsessed with baking scones that I can eat – that means no dairy or wheat! My desire for scones comes from years of walking into coffee shops and having to pass up all the buttery goods filling their bakery cases. These Maple Walnut Vegan Scones are my latest victory. They’re perfect for fall, and I’m so happy to share them!
Maple Walnut Vegan Scones
- 1 3/4 cups almond flour
- 1/2 cup walnut flour
- 1 cup rolled oats
- 1/2 cup walnuts finely chopped
- 2 tbsp baking powder
- 1/2 tsp Kosher salt
- 1/2 cup coconut oil room temperature (not melted)
- 1/2 cup coconut milk full fat
- 1/3 cup maple syrup
- coconut cream for brushing
- 1 tbsp coconut sugar optional, for sprinkling
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
- Make the dough: Add the flours, oats, walnuts, baking powder, and salt in a food processor. Pulse until mixed, and then add the coconut oil by the tablespoon, pulsing until the mixture is crumbly.
- In a separate bowl, whisk the coconut milk and maple syrup together. Add to the food processor slowly, in batches, pulsing to combine.
- Once the dough has just come together, it will be a bit sticky. Turn it out onto a lightly floured (with almond flour) surface to shape it into a disk about 7 inches across. Cut the disk into 8 equal wedges and then brush the tops of each wedge with the coconut cream. If you're using sugar, at this point you can sprinkle coconut sugar over the top.
- Transfer the wedges onto your prepared baking sheet, leaving at least 1 inch between each wedge.
- Bake for 20 minutes, or until the scones are golden brown.
- Cool on a rack; these are best enjoyed warm or room temperature the day they're made, but you can pop them in the toaster on a low setting the next day and enjoy with a cup of coffee or tea.