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You are here: Home / Recipes / Maple Vegan Scones, Perfect for Fall

September 26, 2014

Maple Vegan Scones, Perfect for Fall

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Maple Vegan Scones | www.80cakes.com…or as I like to call them, little circles of yum!

In continuing with my trend of trying to “veganize” recipes I give you my latest creation: The Maple Vegan Scone. I adapted the recipe from Ina Garten’s Maple Oatmeal Scones. Not only did I veganize it but I also modified the preparation to use a food processor which makes it much easier to make.

The first step is to make vegan buttermilk. To do this I add apple cider vinegar to non-dairy milk (I often use rice milk for baking, but any non-dairy milk would do).

Maple Vegan Scones Step 1Next, to replace the eggs in the recipe I used ground flax mixed with water. It’s good to mix the flax and water at the beginning so that it has time to set up. As the flax hydrates it actually becomes almost gel like.

Maple Vegan Scones Step 2Now on to the dry ingredients. I put whole rolled oats into the food processor and pulse a few times to break them down a bit. All the remaining dry ingredients go in after that, give it a spin for a few seconds to combine everything. Next goes in the vegan butter (I use earth balance). It’s best to cut up the butter into chunks and put in the freezer for a few minutes to get it really firm. That will ensure that it doesn’t melt when working with the dough so the scones stay nice and flaky. Maple Vegan Scones Step-4After pulsing the butter a few times until pea-sized next goes in the wet ingredients (vegan buttermilk, flax and maple syrup). Maple Vegans Scones Step-5Run the food processor until the dough starts to form, then dump out onto a floured work surface.

Maple Vegan Scones Step-6Roll the dough about 3/4 to 1 inch thick and cut out 3 inch circles. Place on a parchment lined cookie sheet. Bake at 400F for about 20 minutes.

Maple Vegan Scones Step-7Allow to cool on the sheet for about 10 minutes then remove to a cooling rack and top with maple glaze. I recommend putting a tray or some wax paper under the cooling rack to catch the dripping glaze. I actually scooped all the drips back up and re-poured onto the scones so that no glaze went to waste.

Maple Vegan Scones Step-9

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Maple Vegan Scones, Perfect for Fall

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author Jennifer Rao - Around the World in 80 Cakes

Ingredients

SCONES

  • 1/4 cup rice milk
  • 1/4 teas apple cider vinegar
  • 2 Tbsp ground flaxseed
  • 6 Tbsp water
  • 1/2 cup (1.8 oz) rolled oats
  • 1 3/4 cup (8.4 oz) unbleached all-purpose flour (dip and sweep)
  • 1/2 cup (2.5 oz) whole wheat pastry flour (dip and sweep)
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1 teas salt
  • 1 cup (8 oz) vegan butter (like Earth Balance), well chilled
  • 1/4 cup (2.5 oz) pure maple syrup

GLAZE:

  • 2/3 cup (2.7 oz) powdered sugar
  • 1/4 cup (2.5 oz) maple syrup
  • 1/2 teas pure vanilla extract

Instructions

  1. Preheat the oven to 400F and line two cookie sheets with parchment paper.
  2. Combine rice milk and cider vinegar, set aside
  3. Combine flax and water, mix well and set aside.
  4. Pulse the rolled oats in a food processor about 3 times, then add flours, baking powder, sugar and salt. Process for about 5 seconds.
  5. Cut up cold vegan butter and add half to the processor. Pulse once or twice to mix it in, then add the remaining butter and pulse about 5 times until pea sized.
  6. Add maple syrup , flax and rice milk to the processor, run the processor until the dough comes together.
  7. Dump the dough out onto a well floured work surface and roll out 3/4 to 1 inch thick. Cut into 3 inch rounds and place onto parchment lined cookie sheets.
  8. Bake at 400F for about 20 minutes. Allow to cool for 10 minutes in the pan then remove to a cooling rack to cool completely.
  9. Towards the end of baking prepare the glaze by mixing all the ingredients together in a small bowl or measuring cup. Once the scones are on the cooling rack pour the glaze over top. You can put a small tray of wax paper under the rack to catch any dripping glaze.
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Filed Under: Recipes, Scones/Pastries, Vegan Tagged With: recipe, vegan

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Hi, I’m Jen

After graduating from college in 2003 I went to work as a Chemical Engineer. My new job gave me the chance to travel the world and experience many foods and cultures I had never known before. I soon rediscovered my passion for baking and cake decorating. I would always bring back new ingredients and ideas from the places I visited and incorporate them into my cake recipes. Read More…

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