Easy Vegan Scones Recipe
Ginny McMeans
Published:
February 22, 2015
Last Modified:
May 8, 2024
Easy Vegan Scones are comfort food and these are made with dates and maple syrup which equals deep rich flavors. It’s a vegan scones recipe that’s tender and moist inside and they will melt in your mouth. Tasty and perfect!
My name in Ginny McMeans and I am a carboholic. It started in my early years. In grade school even. A pile of spicy Spanish rice, chili beans poured over a toasted bun, big chunks of crusty sourdough bread, sweet squares of cornbread.
My head is spinning. I can go on and on.
Fortunately or unfortunately, it wasn’t until I was older that I found scones in a restaurant. After that, I was on the lookout.
You could eat them with a fork or with your hands. They could be smeared with jam or have nothing at all.
Come to the dark side and add some carbs to your day. You have to have them. They are good for you. They help you sleep.
Slip some in between your proteins and fats and, please, don’t forget your Date Maple Scones.
Ingredients
- Egg substitute – of your choice – I use a chia egg – *see below
- Whole wheat flour – adds fiber and nutrients to the main base of these scones.
- Baking powder – is a leavening agent.
- Dairy-free butter – adds needed liquid and a buttery taste.
- Dairy-free milk – adds flavor and necessary liquid.
- Maple syrup – that healthy sweetener that we all love.
- Dates – are a wonderful sweetener and they add a nice texture too.
How do you make a chia egg
- A chia egg is actually made with chia seed meal/flour not the bare seed.
- You can use the seed but it takes longer for the seed to break down to be the texture that you want.
- The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder.
- I use mine to strictly grind seeds so that I don’t mix flavors. Grind until it is a fine meal.
- I do about 4 ounces at a time and keep it in a little freezer safe canning jar – in the freezer.
- When I need a tablespoon or so it is all ready to go.
- Lately, I saw small packages of ground chia seed in the grocery store. What a nice convenience. It is a little more expensive though.
Instructions
- 1 tablespoon chia seed meal and 3 tablespoons water makes one ‘egg’
- Mix the egg substitute of your choice and set aside.
- Lightly oil a baking sheet, I used coconut oil but then again you can use the one you like.
- In a large bowl add the flour and baking soda.
- In a small bowl add the melted but cooled non-dairy butter, non-dairy milk, maple syrup and the prepared egg substitute.
- Pour the liquid mixture into the flour and mix until just blended. Do not over-mix.
- Fold in the dates.
- Divide the dough into 16 parts. Roll each into a loose ball. Place on the prepared baking sheet. Press down, slightly.
- Bake at 400° for 12 to 14 minutes.
- The rounds will be rustic in looks.
- You can certainly make the dough in the traditional round and cut it into wedges as in this photo below.
Date Maple Scones
Ingredients
- 1 egg substitute – I use a chia egg – *see below – you can also use flaxseed meal or any of your favorite substitutes.
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/3 cup dairy-free butter – melted
- 1/3 cup dairy-free milk
- 1/3 cup maple syrup
- 1/2 cup dates – pitted and chopped
Instructions
- Mix the non-dairy egg and set aside. 1 tablespoon chia seed meal and 3 tablespoons water makes one ‘egg’
- Lightly oil a baking sheet, I use coconut oil.
- In a large bowl add the flour and baking soda.
- In a small bowl add the melted but cooled non-dairy butter, non-dairy milk, maple syrup and prepared non-dairy egg.
- Pour the liquid mixture into the flour and mix until just blended. Do not over-mix.
- Fold in the dates.
- Divide the dough into 16 parts. Roll each into a loose ball. Place on the prepared baking sheet. Press down, slightly.
- Bake at 400° for 12 to 14 minutes.
