These vegan Maple Oat Scones are one of the most popular breakfasts at Lake Villa Guatemala. They’re dense, rich, and full of flavor. Their slightly crumbly texture has guests says “Really? These are vegan?”
The secret to the texture is in the coconut oil, which is cut in as you would cut shortening into a pie crust. Your coconut oil needs to be solid and slightly chilled: if it’s warm out, measure the oil and put it in the fridge until solid. What? You’ve never cut in shortening before? Here’s a simple description on eHow. The eHow articles says to use your fingers, but I use a fork.
- 1 ¼ cups whole wheat pastry flour
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup coconut oil (if it’s hot out, chill the coconut oil about 30 minutes to make it solid)
- 1 cup old-fashioned rolled oats
- 1/3 cup raisins (optional)
- 1/2 cup walnuts or pecans, chopped (optional)
- 1/3 cup unsweetened nondairy milk
- 1 tsp maple extract
- Preheat oven to 375 degrees F.
- Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl.
- Cut in coconut oil until mixture becomes uniformly crumbly.
- Stir in oats, raisins, and nuts (if using).
- Mix milk and maple extract and to the dry ingredients. Mix gently until a soft dough begins to cling together. If it’s too dry, add 1 tsp to 1 tablespoon more milk. Turn dough out onto a cutting board and pat it into a 7” circle.
- Cut into 8 wedges and place them on an ungreased baking sheet. Bake 15-18 minutes until golden brown and firm when pressed lightly in the center.
For a cherry almond scone, omit the cinnamon. Replace the walnuts with chopped almonds, use dried cherries instead of raisins, and replace the maple extract with almond extract. Or do the same with dried blueberries.