Vegan Whole-Food Plant-Based Scones
Deliciously fluffy and light, these vegan scones are perfect for breakfast or an afternoon tea treat. Made with wholesome ingredients, they are both satisfyi...
Looking for a delightful vegan treat that doesn’t compromise on taste or health?
These whole-food plant-based scones are the perfect addition to your baking repertoire.
With simple, wholesome ingredients, you can create a delicious snack or breakfast option that everyone will love.
Discover more fantastic vegan recipes at vegancooking.recipes!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Whole wheat flour provides a hearty texture, while coconut oil adds moisture. You can easily swap out the blueberries for any seasonal fruit. Adjust the sweetness with more or less maple syrup according to preference.
Tips & Notes
- •Make sure all your ingredients are at room temperature for the best results.
- •For a touch of sweetness, sprinkle some raw sugar on top before baking.
Recipe Variations
- •Add chopped nuts for extra crunch.
- •Try using lemon zest for a citrusy flavor boost.
Storage & Freezing
Keep the scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months.
Frequently Asked Questions
Can I make these scones gluten-free?
Yes! Substitute the whole wheat flour with a gluten-free all-purpose flour blend.
How can I store leftover scones?
Store the scones in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Rate this Recipe
Loading votes...
You May Also Like
Ceviche
This vibrant vegan ceviche captures the fresh flavors of traditional ceviche using marinated vegetables and fruits, offering a refreshing dish that's perfect...
Vegan Marshmallows
These fluffy, homemade vegan marshmallows are so much fun to make, and they remind me of cozy nights by the campfire roasting marshmallows, minus the animal ...
Breakfast Quesadilla
Start your day off right with this deliciously savory vegan breakfast quesadilla, filled with fresh vegetables and protein-packed tofu. It's easy to make and...
Deliciously fluffy and light, these vegan scones are perfect for breakfast or an afternoon tea treat. Made with wholesome ingredients, they are both satisfyi...
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the whole wheat flour, baking powder, and sea salt.
- 3
In a separate bowl, whisk together the maple syrup, almond milk, melted coconut oil, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- 5
Gently fold in the fresh blueberries, ensuring they are evenly distributed.
- 6
Turn the dough out onto a lightly floured surface and shape it into a circle about 1-inch thick.
- 7
Cut the dough into 8 wedges using a sharp knife or pizza cutter.
- 8
Transfer the scones to the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- 9
Remove from the oven and let cool on a wire rack for a few minutes before serving.
Comments
Loading comments...