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Maple Scones


We’re scone people. Back in the pre-baby body days of excess real butter, whipping cream, and eggs, I would make scones every Saturday morning. Every. Saturday. Morning.

Almond poppyseed

Matty B was a happy boy.

Then I turned to what he might call “the dark side”. Butter was exchanged for applesauce. Whipping cream was snubbed for soy milk and say hello to the flax egg! And let’s not kid ourselves. It’s just not the same.

So part of my intention with versatile vegan is to take those non vegan items we love, and make them even better…just with plant based foods.

Readers Digest version? Success!


Scones are easy. I can pop these out in 30 minutes and I’m no Rachel Ray. The trick? A food processor is your friend.


Blend all the dry ingredients (recipe calls for white flour which makes me die inside a little. I would much prefer ww flour, but i wasn’t willing to test my luck with the fam on this one. Next time I’ll try 1/2 white and 1/2 wheat) then dump in your “butter” chunks and process until crumby.


Add the creamer (they didn’t have regular soy creamer at Target so I went with caramel flavor and thus took out any added sugar) and maple syrup, process until it comes together and that’s it!


I pat them into a circle and cut wedges, but you could use a biscuit cutter for circles, if you want to.


Line a tray with parchment or a Silpat, bake, and just like that-scones!


I was nervous. I can only make my family eat through so many under sweet, gummy baked goods before they revolt and start demanding pop tarts (gasp!)

But the verdict?


Matty B actually said, “they taste just the same as the ‘real’ ones!”

And then he proceeded to eat the glaze from the measuring cup…


 Vegan Maple Scones


1 1/2 cups flour
1/4 tsp salt
1/4 tsp baking soda
3/4 tsp baking powder
6 TBS chilled vegan margarine (I used Earth Balance)
1/4 cup non dairy coffee creamer (I used So Delicious coconut milk creamer)
1/4 cup real maple syrup
Optional: add 2 TBS brown sugar if you use unsweetened creamer

1/2 cup powdered sugar
2 tsp almond milk
2 tsp maple syrup
1/2 tsp maple extract


For best results, use a food processor. Preheat oven to 375.

Mix dry ingredients in processor. Add butter until mixed thoroughly and crumbs form. Add syrup and creamer. Mix until just combined. Pat into a circle on a floured board. Bake wedges on Silpat or parchment 15-18 minutes or until golden.

While baking, combine all glaze ingredients. Once scones have cooled slightly, drizzle glaze over top and allow glaze to set for a few minutes (or until you can no longer keep family members away from the warm treats:). Enjoy!


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