maple walnut scones on a white plate

These Vegan Maple Walnut Scones are soft and moist on the inside with a crispy exterior. Incredibly easy and healthy scones to enjoy for breakfast or as a snack! Gluten Free + Oil Free.

vegan maple walnut scones on a parchment paper close up

Are you ready to learn how to make the BEST light, fluffy, soft & crispy vegan scones? Good, cause today we’re talking all about vegan scones.

*Insert a blurb about how much I loved scones before going vegan and how much I’ve missed them and how excited I am to FINALLY share a delicious scone recipe here on the blog*. Okay, now let’s cut to the chase cause DELICIOUS Vegan Scones means serious business. First, let’s discuss what scones are.

vegan gluten free maple walnut scones on a parchment paper close up

What is the difference between Scones and Biscuits?

According to Food52, my mom that lived in England for a couple years and a few of my friends that live in England, scones usually contain eggs and more sugar. Scones are usually made sweet, while biscuits are usually more savoury.

What is the difference between American Scones and British Scones?

If you’re from North America, you’ve probably seen scones are your local bakery or Starbucks, usually in a triangular shape. American scones are sweet, rich and dense, and usually coated with sugar or icing. In comparison to a English scone which usually takes on the appearance of a round, tall and flakey looking texture. It’s much more buttery, less sweet and is usually enjoyed with cream or jam. Quite frankly, if you’ve ever tried an English scone and an American scone… they taste distinctively different.

The recipe for these Vegan Maple Walnut Scones are kind of like a cross between American and English Scones. They’re dressed, flavoured and shaped like American scones but not as dense. They’re more light and moist and have the crispy exterior of a British scone, but are slightly less flakey.

ingredients for vegan scones

Ingredients for Vegan Maple Walnut Scones

These Maple Walnut Scones require just 8 ingredients. Plus, did I mention that they’re also eggless, dairy free, gluten free and oil free?! Yep, you don’t need ANY butter or milk to make these scones! All you’re going to need are:

  • Gluten free flour or oat flour: used as the base flour
  • Almond flour: to make these scones tender and moist
  • Maple OR Coconut sugar: for sweetness
  • Coconut cream: this replaces butter that is typically used in scones, essential for making these scones moist and flakey– be sure to use chilled, firm and thick coconut cream. I like to use the one from Natures Charm because it’s concentrated with the cream so I don’t have to do the whole flip the can and separate from the water thing.
  • Coconut yogurt: another ingredient to aid in moistness
  • Walnuts: for texture and crunch

As well as basic baking essentials like baking powder and vanilla. I’ll also be talking about some substitutions you can make for these ingredients down below.

natures charm coconut whipping cream can photo
A big thank you to Nature’s Charm for Sponsoring todays recipe post!

How to Make Perfectly Light, Moist & Soft Vegan Scones

This vegan scone recipe is crazy simple, it takes a little over 30 minutes to make from start to finish!

vegan scone ingredients in a food processor
  • Step 1: Add all the dry ingredients into a food processor. 
  • Step 2: Pulse blend a until combined.
  • Step 3: Add in the CHILLED coconut cream and yogurt
  • Step 4: Pulse the food processor 8 times, just until it looks crumbly. 
step by step how to make, roll and cut vegan scones
  • Step 5: Transfer the mixture over to some parchment paper. 
  • Step 6: Add in the choopped walnuts.
  • Step 7: Gather the mixture and form a flat circle, around 1 inch thick. 
  • Step 8: Cut the dough into 6 equal pieces. 
brushing maple syrup on scones
  • Step 9:Brush the dough with a bit of maple syrup.
  • Step 10: Bake in a pre-heated oven at 425F for 15-18 minutes. 
vegan maple walnut scone on a cooling rack

Trouble Shooting Vegan Scones

Why are my scones hard? There are several reasons why scones come out hard. It may be because there was not enough moisture/fat, not enough baking powder or too much flour. That’s why I highly recommend to weigh your ingredients for best results. If using all purpose flour, be sure not to over work the dough either or that can result in tough, hard scones.

Why are my scones dry? Dry scones are usually because there wasn’t enough moisture. Your dough should be crumbly but still in tact. It’s its too flour-y, add 1/2-1 tbsp more of coconut cream or yogurt.

Why didn’t my scones rise? This may be because of your oven temperature or not adding enough baking powder. Be sure to pre-heat your oven in advance and check the freshness of your baking powder. Old baking powder WILL NOT work. As well, keep the dough cold before placing them into the oven. I often place them in the fridge while I wait for my oven to fully pre-heat.

Why do my scones spread? Flat and spread scones are usually due to the dough being too soft or the oven being too hot. The dough may have been too soft due to not using cold enough coconut cream. If this happens, place your dough in the freezer for a couple minutes to firm up again.

Why are my scones doughy in the middle? Again, this may be due to the oven temperature. I recommend putting the scones in 5-10 minutes after the preheat says its ready to ensure it’s hot enough.

drizzling glaze on gluten free scones

The Best Way to Store Scones

Scones are best eaten fresh because they’re warm and soft on the inside with a crispy crust. If you do end up having some left overs, after they have completely cooled, place them into air tight containers or bags and freeze for up to 1 month. When ready to eat, defrost on the counter at room temperature for about an hour. Then reheat them in the oven for 5-8 minutes at 180C/350F. In a pinch, place them into a toaster oven for 1-2 minutes or microwave for 30-45 seconds.

How to make scones ahead of time:

IMO, a better way to eat fresh scones every time is to make the dough ahead of time and then baking them when ready to eat. Simply prepare, cut and shape the dough and keep the in the fridge overnight to bake the next day. Or, freeze them on a lined baking tray and then place them into freezer bags for up to 2 months. When baking from frozen, add 2-3 minutes to the baking time to ensure they’re baked all the way through. DO NOT let them thaw on the counter before baking.

vegan maple walnut scones with glaze on top

Ingredient Substitutions & Variations for Vegan Scones

Incase you need to substitute an ingredient, here are some that my friends and I have tested and have had success with:

vegan gluten free scone taste test

Thats it friends! Now that you’ve witnessed how easy it is to make scones, I hope you’re left inspired to make Vegan Scones in your own kitchen.

vegan maple walnut scone on a cooling rack stacked with a bite

Other Delicious Things to Bake This Fall!

vegan maple walnut scone on parchment paper lined up

If you recreate this Vegan Maple Walnut Scones recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Maple Walnut Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Lisa Kitahara
  • Total Time: 33 minutes
  • Yield: 6 scones 1x


These Vegan Maple Walnut Scones are soft and moist on the inside with a crispy exterior. Incredibly easy and healthy scones to enjoy for breakfast or as a snack! Gluten Free + Oil Free.


Units Scale


  1. Pre-heat the oven to 425F.
  2. Into a food processor, add in the flour, almond flour, maple sugar and baking powder. Run the food processor until combined.
  3. Add in the coconut cream, coconut yogurt and vanilla extract, and pulse 8-10 times.
  4. Remove the dough from the food processor over parchment paper. Sprinkle the chopped walnuts over and bring the dough together with your hands. Form a circular disk around 1 inch tall. 
  5. Slice into 6 equal pieces using a knife or pastry cutter.
  6. Optional step: brush the dough with maple syrup.
  7. Place into the oven for 15-18 minutes or until the top is golden brown (do a toothpick check to ensure cooked through, it should come out clean).
  8. Cool on a cooling rack and enjoy! 


  • *If the dough seems a bit dry (can happen with the oat flour), add 1-2 tbsp more of coconut cream but be judicious with the amount put in. 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 scone
  • Calories: 320
  • Sugar: 8.7
  • Sodium: 248mg
  • Fat: 16.33
  • Saturated Fat: 6.98
  • Unsaturated Fat: 6g
  • Trans Fat: 0
  • Carbohydrates: 38.83g
  • Fiber: 2.67
  • Protein: 6.87
  • Cholesterol: 0


vegan gluten free maple walnut scones pinterest image

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. I just used the base of this recipe because I wanted to make blueberry scones instead of maple walnut and can I just say, the texture and flavor is so spot on! I substituted ap flour and cane sugar and the substitution was solid. For anyone who wants to try for themselves I used frozen berries over fresh so that I could form the dough without mashing all the berries haha. Once fall rolls along I definitely give the original recipe a go (except using ap flour over gluten-free) but I just have to say thank you so much for figuring out how to make amazingly delicious vegan scones!! 😍😋

  2. made this with all purpose flour, replaced the coconut yogurt with coconut cream, substituted walnuts for peanuts and i think they came out pretty good considering the amount of changes i made ! i also like that they’re a little sweet so i dont have to go excessive on the jam 🙂

    1. Hi Brigit!
      I just mixed together some vegan powdered sugar (around 1 cup) with a tbsp or so of maple syrup and almond milk. Just add a little liquid at a time until the right consistency. I hope you enjoy!

  3. These were absolutely amazing! My housemates devoured them in no time and were all impressed that they were vegan hehe. Now they keep wanting me to make more. A great recipe, Lisa!

  4. Such a nice recipe!
    I used oat flour so they were pretty dense and I recommend cooking them for 15 mins when using oat flour so that they come out chewy 🥰

  5. Tested this recipe out using the gluten free flour, oat flour & all-purpose flour. The oat flour makes these scones a little bit chewier but I loved it! Such a great recipe, my friends and family adored them!

    1. Dang it. My diet restrictions suck. I can’t have dairy or white flour due to a health reason and I have an allergy to nuts/coconuts. This recipe looks SOOO freaking good, too. 😭

  6. Crispy on the outside and perfectly crumbly on he inside! I subbed maple syrup because I couldn’t find maple sugar and that worked fine. Overall delicious and approved by my non-vegan bf!

    1. Hi Honami,

      Thank you so much for sharing and trying this recipe out. IM SO HAPPY YOU (& your boyfriend) ENJOYED IT! 💚

  7. These were so delicious! Perfectly moist with just the right amount of sweet. I’ve already made them three times and those I have shared them with keep asking for more. Maple and walnut perfection!

  8. Hi! Is it possible to use spelt flour and omit the gluten free flour and almond flour? Thank you! They look amazing btw!

    1. Hi Georgina,

      I haven’t tested this recipe with spelt flour. The almond flour does give these scones more moisture so you might have to add more coconut cream. I can’t guarantee this will work, but if you do try please let me know how it turns out!

    2. I made the maple walnut scones, and they were amazing!
      I also made cranberry lemon zest scones with the same dough recipe and they turned out great! Perfectly moist