Spiced Maple Pecan Scones
Spiced vegan scones studded with raisins and pecans and topped with a sweet maple glaze and crunchy granola.
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8 scones
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25 mins prep, 15 mins cook 40 mins total
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Ingredients:
Scones
- 1 ¾ cup all-purpose unbleached flour
- 1 ½ tbsp granulated sugar
- ½ tbsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp pumpkin pie spice
- Pinch salt
- ¼ cup chopped pecans
- ¼ cup Thompson raisins
- ¼ cup coconut oil, chilled
- ¾ cup + 1 tbsp soy milk
- ¼ tsp pure vanilla extract
Glaze
- 1 tbsp coconut oil, melted
- 2 tbsp soy milk, warmed
- 1 tbsp maple syrup
- 1 ⅓ cups icing sugar
- ¼ tsp pure vanilla extract
- ¼ cup Nature’s Path Pumpkin Seed + Flax Granola
- Chopped pecans, for topping (optional)
Directions:
Scones:
- Preheat oven to 400F.
- Combine all dry ingredients, including pecans and raisins.
- Use your hands (or a pastry blender) to cut the coconut oil into the dry ingredients. Work the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (If using your hands, it can be helpful to chill them by rinsing under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
- Add the soy milk and vanilla extract. Use a fork to stir the ingredients. Do NOT over-mix. Once the dough begins to form, turn onto a well-floured kitchen counter and knead about 8-12 times. Roll the dough out to a thickness of 1”. Cut into 8 triangles.
- Transfer to a baking sheet lined with parchment paper and bake for 10-15 minutes, or until scones are golden brown. Cool before glazing.
Maple Glaze:
- Combine the warm soy milk, melted coconut oil, maple syrup, icing sugar, and vanilla extract. Whisk until smooth. Stir in Nature’s Path Pumpkin Seed + Flax Granola.
- Once the scones are cooled, drizzle with glaze and sprinkle with chopped pecans. Enjoy!