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Vegan Scones Recipe

December 18, 2019 By Gretchen 11 Comments

This vegan scones recipe has been with me for close to 20 years and it has always been egg free, sugar free and so easy to make!

The sweetness comes from the added dates and walnuts and cranberry gives it such a nice zing!

However if you don’t particularity like those add in’s just sub in something else that you do like!

Keep in mind scones are not meant to be too sweet nor very moist.

Maple glaze is the added extra that makes these scones really pop!

Cranberry Maple Walnut Scones

Traditional English scones are much more dry than my recipe here

And scones can certainly be a bit shocking to us Americans if you have never tried one before!

But my recipe for vegan scones are just perfect for any of you who may be new to the scone scene!

Slather on some vegan butter (or not) and enjoy!

Cranberry Maple Walnut Scones

CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE!

Cranberry Maple Walnut Scones

For more breakfast pastries click the links below!

Lemon Blueberry Muffin Recipe
Blueberry Muffins
Cheese Danish
Vegan Cinnamon Buns
Cinnamon Buns

Basic Muffin Recipe

Bakery Style Cheese Danish Recipe

Chocolate Cinnamon Rolls

Continue to Content
Yield: 6 large or 12 small

Cranberry Maple Walnut Scones

Cranberry Maple Walnut Scones

I make jumbo scones and get 6 out of this recipe, you can always cut them thinner or even use a round cookie cutter for smaller biscuits.
I Know many people cannot get cream of tartar, so you can use 3 teaspoons of baking powder in place of BOTH the baking soda & cream of tartar

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • All Purpose Flour 2 cups (250g)
  • Cream of Tartar 1 teaspoon
  • Baking Soda 1 teaspoon
  • Salt ½ teaspoon
  • Cold Vegan Butter 5 Tablespoons (70g)
  • Plant milk *preferably a thicker milk like soy or oat ¾ cup (177ml)
  • Dates ½ cup (80g)
  • Walnuts very lightly toasted ½ cup (60g)
  • Fresh Cranberries ½ cup (50g)

For the Maple Glaze

  • Confectioner Sugar ¾ cup (90g)
  • Maple Extract 1 teaspoon (5ml) OR 2 Tablespoons Maple Syrup
  • Plant Milk 1 Tablespoon
  • *Aquafaba for brushing the scones before baking OR additional plant milk is also fine

Instructions

  1. Preheat the oven to 350°F
  2. Combine the dates, walnuts and cranberries in a food processor and process to fine bits. Reserve
  3. In a large mixing bowl combine the flour, baking soda, cream of tartar and salt and mix well.
  4. Add the grated vegan butter (or small diced if you do not have a grater) and then mix by hand incorporating the butter throughout the flour until it resembles course meal.
  5. Add the finely chopped date-nut-cranberry mixture and distribute evenly throughout
  6. Add the plant milk and mix gently by hand just until it is all absorbed and forms a sticky dough
  7. Turn out onto a lightly floured surface and knead just about 5-6 times folding the dough over into itself
  8. Press it out to a disc approximately 8" in diameter and cut it into 6 equal pieces (or 12 smaller 3" diameter cookie cutter sized).
  9. Place on a parchment paper lined sheet pan and brush with aquafaba or plant milk
  10. Bake immediately in a preheated 350°F oven for approximately 35 minutes or until golden brown and baked through.
  11. Cool while you prepare the maple glaze by combining the sifted confectioners sugar with the maple extract (Or maple syrup) and add plant milk to desired consistency, whisk smooth.
  12. Drizzle over the scones and then top with additional chopped cranberries *optional

Notes

Scones will go stale before they go bad so it is best to keep them wrapped aritight at room temperature for up to 4 days. Freeze for laonger storage wrapped well for 1 month

© Gretchen

Filed Under: All Recipes, Muffins and Breakfast

Previous Post: « Cranberry Cupcakes with Mocha Buttercream
Next Post: Vegan Boston Creme Donuts »

Reader Interactions

Comments

  1. Valerie

    December 18, 2018 at 11:56 pm

    Hello ma’am!
    These look divine!! I was curious about the glaze. Does it soak into the scones and make them soggy? I would love to give these as gifts, but I would never want to serve soggy scones.
    Your recipes are amazing and so user friendly. Thank you for all you do. My next cookbook will be yours.
    Much Love,

    Reply
    • Gretchen

      December 19, 2018 at 3:00 am

      Thanks you so much and you are welcome too! No this is a sugar glaze that gets sort of dried on top, like a glazed donut.

      Reply
  2. Jessica Hall

    December 23, 2018 at 9:37 pm

    Just made these scones and I want to eat them all. They are the perfect bite of not too dry with perfect flavor. Long story short they are delicious and I wouldn’t change a thing.

    Reply
    • Gretchen

      December 23, 2018 at 10:41 pm

      thanks Jessica for the comment!

      Reply
  3. Bish

    December 27, 2018 at 3:31 am

    I tried your lemon cheeze cake with lemon curd both of these were marvouless how i send you a pic of tis cake you are amazing

    Reply
    • Gretchen

      December 27, 2018 at 7:48 pm

      Great thanks! You can post pics to my facebook page click here

      Reply
  4. Vineeta Gogia

    December 28, 2018 at 5:22 am

    Can we sub the maple walnut and cranberry and put just olives instead what ingredients do we sub in this case

    Reply
    • Gretchen

      December 28, 2018 at 10:27 pm

      YES!! For savory biscuits this is an awesome idea! I would also add some vegan cheese or even a pesto!! This scone base is very versatile so get creative! I love it!

      Reply
  5. Beth

    November 8, 2019 at 7:04 pm

    Hi can you make this recipe with spelt flour or whole wheat pastry flower? And do the dates make them sweet enough? Thanks!

    Reply
    • Gretchen

      November 9, 2019 at 3:58 pm

      yes you can use whole wheat pastry flour, I have not tried spelt though. Scones are not meant to be “sweet” pastries. They are more like breakfast biscuits. There is no sugar in the recipe and this is intentional. In my opinion the sweetness from the dates is perfect!

      Reply
  6. Lydine Arriola

    June 1, 2020 at 10:34 am

    Thanks for this recipe! Can we make it into a Banana Scone? Appreciate it!

    Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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