Name: Vegan Maple Walnut Scones
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 2/3 cup super fine oat flour or all purpose gluten free flour (200g); 1/3 cup almond flour (37g); 1/4 cup maple sugar (45g); 1 tbsp baking powder; 1/2 cup coconut cream (120g)*; 1/4 cup coconut yogurt (60g); 1 tsp vanilla extract; 1 tsp maple extract, optional; 1/2 cup chopped walnuts (60g)

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 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.

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.

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:

Maple Sugar: substitute for coconut sugar, brown sugar, cane sugar or any other dry flour.
Coconut cream: substitute with coconut oil
Coconut yogurt: substitute with more coconut cream or cashew butter
Walnuts: substitute with pecans or almonds

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!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!