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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



  • 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


  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.