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).
Next, 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.
Now 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. After pulsing the butter a few times until pea-sized next goes in the wet ingredients (vegan buttermilk, flax and maple syrup). Run the food processor until the dough starts to form, then dump out onto a floured work surface.
Allow 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, Perfect for Fall
- 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
- 2/3 cup (2.7 oz) powdered sugar
- 1/4 cup (2.5 oz) maple syrup
- 1/2 teas pure vanilla extract
Preheat the oven to 400F and line two cookie sheets with parchment paper.
Combine rice milk and cider vinegar, set aside
Combine flax and water, mix well and set aside.
Pulse the rolled oats in a food processor about 3 times, then add flours, baking powder, sugar and salt. Process for about 5 seconds.
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.
Add maple syrup , flax and rice milk to the processor, run the processor until the dough comes together.
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.
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.
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.