GLUTEN-FREE & VEGAN MAPLE SCONES
These Vegan Maple Walnut Scones are soft and moist on the inside with a crispy exterior. Incredibly easy and healthy scones to enjoy for breakfast or as a snack! Gluten Free + Oil Free.
These Maple Walnut Scones require just 8 ingredients. Plus, did I mention that they’re also eggless, dairy free, gluten free and oil free?! Yep, you don’t need ANY butter or milk to make these scones! All you’re going to need are:
- Gluten free flour or oat flour: used as the base flour
- Almond flour: to make these scones tender and moist
- Maple OR Coconut sugar: for sweetness
- Coconut cream: this replaces butter that is typically used in scones, essential for making these scones moist and flakey– be sure to use chilled, firm and thick coconut cream. I like to use the one from Natures Charm because it’s concentrated with the cream so I don’t have to do the whole flip the can and separate from the water thing.
- Coconut yogurt: another ingredient to aid in moistness
- Walnuts: for texture and crunch
Why are my scones dry? Dry scones are usually because there wasn’t enough moisture. Your dough should be crumbly but still in tact. It’s its too flour-y, add 1/2-1 tbsp more of coconut cream or yogurt.
Why didn’t my scones rise? This may be because of your oven temperature or not adding enough baking powder. Be sure to pre-heat your oven in advance and check the freshness of your baking powder. Old baking powder WILL NOT work. As well, keep the dough cold before placing them into the oven. I often place them in the fridge while I wait for my oven to fully pre-heat.
Why do my scones spread? Flat and spread scones are usually due to the dough being too soft or the oven being too hot. The dough may have been too soft due to not using cold enough coconut cream. If this happens, place your dough in the freezer for a couple minutes to firm up again.
Why are my scones doughy in the middle? Again, this may be due to the oven temperature. I recommend putting the scones in 5-10 minutes after the preheat says its ready to ensure it’s hot enough.
HOW TO STORE SCONES:
Scones are best eaten fresh because they’re warm and soft on the inside with a crispy crust. If you do end up having some left overs, after they have completely cooled, place them into air tight containers or bags and freeze for up to 1 month. When ready to eat, defrost on the counter at room temperature for about an hour. Then reheat them in the oven for 5-8 minutes at 350F. In a pinch, place them into a toaster oven for 1-2 minutes or microwave for 30-45 seconds.
Gluten-Free & Vegan Maple Walnut Scones
- 1 2/3 cup Oat Flour or All Purpose Gluten-Free Flour
- 1/3 cup Almond Flour
- 1/4 cup Maple Sugar
- 1 tbsp Baking Powder
- 1/2 cup Coconut Cream
- 1/4 cup Coconut Yogurt
- 1 tsp Vanilla Extract
- 1/2 cup Walnuts chopped
- 1/4 cup Raisins
- Pre-heat the oven to 425F.
- Into a food processor, add in the flour, almond flour, maple sugar and baking powder. Run the food processor until combined.
- Add in the coconut cream, coconut yogurt and vanilla extract, and pulse 8-10 times.
- Remove the dough from the food processor over parchment paper. Sprinkle the chopped walnuts and raisins over and bring the dough together with your hands. Form a circular disk around 1 inch tall.
- Slice into 6 equal pieces using a knife.
- Optional step: brush the dough with maple syrup.
- Place into the oven for 15-18 minutes or until the top is golden brown (do a toothpick check to ensure cooked through, it should come out clean).
- Cool on a cooling rack and enjoy!