Vegan Maple Oat Nut Scones
A couple weeks ago, I stumbled on this recipe on the food network page. I like to read the comments on their posts- lots of people disappointed in the recipes, judging the cleanliness of people's hands, and all kinds of other comments. It's pretty entertaining. I came across this recipe by the Pioneer Woman and thought it would make a yummy Saturday morning breakfast. I love to bake and love sweets all around but as my 30th birthday nears, I've tried my best to eat try to healthy Monday thru Friday and limit treats and coffee to the weekends (similar to Weekday Weekend ) I'm happy to report that these were tasty pretty easy to make too! I even packed some on a hiking trip and drank with some oat milk coffee for breakfast the next day and were still pretty fresh. I'll share more on that trail later.
Vegan Maple Oat Nut Scones adapted from Pioneer Woman
For Scones
- 2-3/4 cups All-purpose Flour
- 1/2 cup Regular Oats, ground to a flour in a food processor
- 1/3 cup Sugar
- 2 Tablespoons Baking Powder
- 1/4 teaspoon Salt
- 2 sticks (1 Cup) Cold Vegan Butter, Cut Into Cubes
- 1/2 cup Pecans, Finely Chopped
- 3/4 cups Non-Dairy Milk (more if Needed) [I used almond milk]
- 1 whole flax egg (1 Tbsp ground flax seed +2 1/2 Tbsp water)
- 1 teaspoon Maple Extract
Icing
- 5 cups Powdered Sugar
- 1/4 cup Non Dairy Milk
- 2 Tablespoons Melted Vegan Butter
- 2 Tablespoons Strong Coffee
- 2 teaspoons Maple Extract
Preheat oven to 350 degrees.
Begin by grinding your oats in a food processor- some stores sell them ground already but it's so easy for you to do. Set aside. Prepare your flax egg and set aside.
In a large bowl combine flour, ground oats, sugar, baking powder, and salt. Stir to combine. Add vegan butter (I used earth balance) pieces and use a fork to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
Whisk together the non-dairy milk, flax egg, and 1 teaspoon maple extract. Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra non-dairy milk and work it in.
Turn the dough out onto a cutting board or floured surface and use your hands to press into a 6-to-8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges.) Transfer to a baking sheet lined with parchment and bake for 20-24 minutes, or just barely golden. (They shouldn't be brown.) Remove from the oven and allow to cool completely.
Combine all the icing ingredients. Make sure it's thick but still pourable. Drizzle a very generous amount on each one, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
Enjoy!
-Maribel