Maple Walnut Scones
It's officially fall, and the means autumnal spices, maple and baked goods. Not that that stopped me before, but now at least it's socially appropriate to do so.
These scones are fluffy, sweet and flavorful. Perfect enjoyed on their own or topped with a dollop of jam or whipped coconut cream. Feeling fancy? Nothing beats a spiced scone with a cup of hot tea or cider on a fall afternoon.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Maple Walnut Scones:
6 tbsp. coconut oil, melted (or other lightly flavored oil)
⅔ cup plant milk, plain and unsweetened
3 tbsp. maple syrup (or agave)
½ tsp vanilla
2 ¼ cups whole wheat pastry flour (or white flour)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground ginger
½ c chopped walnuts, roasted
2 tsp cinnamon
Glaze:
1 cup powdered sugar
1 tbsp. lemon juice
½ tsp vanilla extract
½ tsp cinnamon
½ tsp milk (+ more as needed)
Preheat the oven to 425 ° F. If using raw walnuts, roast in the oven at 425° F for three minutes. Remove from baking sheet and roughly chop.
2. Combine flour, baking powder, baking soda, salt, spices and walnuts in a large mixing bowl. Stir well to combine.
3. Combine the melted coconut oil, plant milk, maple syrup and vanilla in a large bowl. If the coconut oil solidifies, microwave in 30 sec. increments, stirring until combined. Add in wet ingredients to dry ingredients and mix until combined, but do not over-work.
4. Once the dough is incorporated, transfer to a lightly floured surface and shape into a disk, about 1 inch in height and about 8-9 inches across. Cut into 8 even wedges (like a pizza), separate and bake for 15 minutes.
5. While the scones bake, prepare the glaze by combining all ingredients and mixing well. If this mixture is too thick to drizzle, add a few drops of non-dairy milk until you reach the desired consistency.
6. Allow scones to cool before glazing. Glaze by drizzling icing over each scone. Enjoy!
