Vegan Scones

Overhead view on a baking sheet that contains 8 vegan date scones.

5 from 1 vote

These easy date scones are nicely crispy on the outside, flaky & tender on the inside and filled with sweet caramelized pieces of dates. This is a quick & easy recipe that only requires 7 simple ingredients.

Prep Time10

Cook Time17

Total Time27

Course: bread, Breakfast, Dessert

Cuisine: American

Keyword: dairy-free, egg-free, freezer-friendly, No granulated sugar

Servings: scones

Calories: 255kcal

Author: Jessica Laroche

Equipment

Food processor

Ingredients

1 tsp chia seeds + 2 tbsp water
2 cups white whole wheat flour
3 tsp baking powder
pinch of salt
¼ cup coconut oil cooled down in the fridge first
⅓ cup maple syrup
½ cup vegan milk
1 cup medjool dates (about 10-12) pitted and chopped

Instructions

Start by measuring the coconut oil, then transfer to the fridge to chill.
Prepare the chia egg by combining the chia seeds with the water. Set aside.
Pre-heat the oven to 375 º. Line a baking sheet with parchment paper
Once the coconut oil is completely cooled down, use a food processor to process the flour, baking powder and salt just until combined. Then, break down or cut the cold coconut oil in smaller pieces and distribute in the food processor. Then, pulse only a few times until the oil is mostly broken down, but not completely dissolved in the flour. You want to avoid processing for a long time so the oil is not warming up. Once you have a mixture mostly combined with small chunks of oil, then stop processing and transfer to a large bowl.
Add the maple syrup, milk, chia egg and dates. Stir until combined and use your hands once the dough gets thicker to make sure everything is well combined (again, do not overmix or completely dissolve the oil as you want to keep a few small clumps of oil). The dough will be sticky and easily form a large ball.
Transfer the ball of dough to the prepared baking sheet and form a disc of about 8 inches wide using your hands. Then, divide in 8 pieces (shape of pizza slices) and space the triangles away from each other on the baking sheet.
Bake for 17 minutes or until lightly browned on top.

Video

Notes

You really don't want to work the dough too much. Once the ingredients are combined, then don't manipulate anymore.
Make sure your ingredients are cold, mostly the vegan milk and coconut oil. You do not want melted oil in the dough. If you wonder if your coconut oil got too warmed up, then you could try chilling the scones before baking them.
The dough is sticky, so you can gently flour your knife before dividing the disc into 8 scones so it does not stick to the knife.
STORAGE: The scones are at their best when just baked, so I recommend to eat within 24 hours. Store in the fridge in an air-tight container if storing for longer than a day (the scones will lose on their crispy edges).
PRO BAKING TIPS: Once you divided the disc in 8 pieces, then only bake the ones you want to eat within the day. Transfer the remaining ones on a parchment paper covered plate, then freeze (3-4 hours on the plate, then transfer to a bag for longer storage). When you want to bake the frozen raw scones, transfer them straight from the freezer onto a baking sheet (also covered with parchment paper), then bake at 375º for 20 minutes.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition