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Overhead view of two dark bown scones with one open. They're on a small white plate with balls of dairy free butter.
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5 from 4 votes

Date Maple Scones

Easy Vegan Scones are a comfort food with deep rich flavors.
Course Bread
Cuisine Scones
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 16 Scones
Calories 112kcal
Author Ginny McMeans

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
  • cup dairy-free butter - melted
  • cup dairy-free milk
  • cup maple syrup
  • ½ 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.

Notes

 
 

Nutrition

Serving: 1Scone | Calories: 112kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Sodium: 34mg | Potassium: 181mg | Fiber: 2g | Sugar: 7g | Vitamin A: 190IU | Calcium: 53mg | Iron: 0.7mg