Vegan Date Walnut Scones
Inspired by deliciousness found at Whole Foods. Recipe adapted from a source.
Inspired by deliciousness found at Whole Foods. Recipe adapted from a source.
- 1 tsp salt
- 1 tsp vanilla extract
- 1 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup agave nectar
- 4 tsp baking powder
- 3 cups whole wheat pastry flour
- 1/2 cup rolled oats ground into course flour
- 2/3 cup earth balance cut into cubes
- 1 cup walnuts coursely chopped
- 1 cup dates coursely chopped
- zest of 2 oranges
- Carbohydrate 25.7904042112932 g
- Cholesterol 0.272222222222222 mg
- Fat 10.2548052859219 g
- Fiber 3.90538332010171 g
- Protein 4.87095000143459 g
- Saturated Fat 1.98499064045141 g
- Serving Size 1 1 Serving (71g)
- Sodium 60.005541710156 mg
- Sugar 21.8850208911914 g
- Trans Fat 0.88595222283177 g
- Calories 248 calories
Step-by-step
- Preheat oven to 375° and line a large baking sheet or jelly roll pan with parchment paper.
- Combine the flour, ground oats, baking powder and salt in a large mixing bowl, and stir to combine. Add the Earth Balance and cut in with your hands, a pastry mixer or a fork until the mixture becomes uniformly grainy.
- Add the walnuts and dates and stir to combine. Finally, add the milk, orange zest, agave, maple syrup and vanilla, and knead into a soft dough.
- Using a large table spoon, scoop out equal sized balls, placing each on the parchment and flattening into a disk. I get a baker’s dozen out of this recipe (13).
- Bake 15-18 minutes until golden brown on the outside. Cool and eat!
Unlike traditional drop biscuits that rely heavily on dairy butter and heavy cream for their structure, these scones utilize cubed plant-based margarine and a blend of whole wheat pastry flour and ground rolled oats to build a tender, flaky crumb. Working cold fat into dry ingredients requires a light touch, ensuring small pockets of fat remain intact to create steam as the dough bakes in a preheated 375-degree oven. Orange zest and chopped Medjool dates bring bright acidity and deep, caramel-like sweetness that balance the earthy crunch of toasted walnuts.
Judging Doneness Without a Thermometer
Pastry lacks the internal structural cues of bread or meat, meaning bakers must rely entirely on exterior indicators to gauge readiness. Watch for the edges to turn a distinct, deep golden brown, and gently press the center of a disk to confirm it holds its shape rather than compressing or feeling wet inside. Baking typically spans 15 to 18 minutes depending on individual oven calibration, but visual inspection remains the ultimate standard for success.
- If the bottoms burn before the tops brown, shift the baking sheet to a higher oven rack halfway through the bake time.
- Should the dough feel too sticky to shape, chill the mixing bowl in the refrigerator for 10 minutes to firm up the distributed fat.
- Leftovers freeze exceptionally well for longer storage and regain a freshly baked texture when briefly warmed in a toaster oven.
