Scrumptious Maple Walnut Scones

Scones- A mix between a biscuit and a bun with crunchy tops and insides that are soft and flaky. They can be made sweet or savoury and served with tea, but they're a delightful treat at any time.

I always thought that scones were difficult to make (especially a vegan version). But my Mom makes some really scrumptious cranberry scones that I've missed a lot. My cravings inspired me to test my skills at making these scones, but I needed to find a way to replace the egg and butter. So I tested out a few variations to the recipe and I think I've found a winner that's super simple and scrumptious.

Yield 12 scones

Ingredients

• 3 3/4 C Flour

• 1/4 C Walnuts

• 1/4 C Pumpkin seeds or Cranberries

• 3 Tbl Maple syrup or agave

• 1/4 C Coconut sugar

• 3/4 C Coconut oil

• 1 tsp Baking powder

• 1 tsp Baking soda

• 1 Tbl Apple cider

• 1 C Coconut milk

• 1 tsp salt

Method

1. Place the coconut oil in a bowl or ramekin and put in the fridge for 30 minutes or until hardened but slightly pliable.

2. Add flour, baking powder, sugar and salt to a mixing bowl and stir to combine.

3. Add the cold coconut oil to the flour and cut into the mixture using a pastry cutter or a fork until the coconut oil pieces are the size of peas.

4. Now slowly add your milk to the flour mixture and lightly fold to combine.

5. In a small bowl add your baking soda and apple cider vinegar and mix to combine. Add to the dough mixture and lightly fold in until combined.

6. In a separate bowl, mix together walnuts, pumpkin seeds or cranberries with the maple syrup and fold into the dough. Making sure not to over mix your dough to avoid the oil melting more than needed.

7. Roll your dough onto a floured surface and cut into any shape you like or simply scoop with your hand and place on a baking tray. Brush the tops with some extra milk and maple syrup (optional you can sub for sugar or agave).

8. Pop in the oven and bake for 20-25 minutes until golden brown.

9. Scones are best served warm or fresh from the oven but can be stored in an airtight container on the counter for up to 3 days. Spread with your favourite jam or enjoy as is!