Vegan Scones with Nuts & Maple Caramel
- Delicious, dairy-free scones with cane sugar-free caramel.
- Perfect sweet breakfast or afternoon treat.
- This recipe makes 8 scones.
Organic Broken Walnuts (500g) - Sussex WholeFoods
1/5cup broken walnuts
Organic Unblanched Almonds (1kg) - Sussex WholeFoods
1/5 cup almonds
Organic Coconut Sugar (1kg) - Sussex Wholefoods
1 + 1/4 cup coconut sugar
250ml oat 'cream'
Buckwud Canadian Maple Syrup 250g (Rowse)
1/4cup maple syrup
Orgran No Egg 200g - Natural Egg Replacer
2tsp egg replacer
Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods)
1.5 heaped teaspon baking powder
Vanilla Paste 100ml (Little Pod)
2tsp vanilla extract
Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
a generous pinch of salt
Other Ingredients
- 100g vegan margarine.
Method
- Preheat the oven to 200C.
- Combine 2 tsp of egg replacer with water and set aside.
- In a medium bowl, whisk together flour, baking powder, 1/4 cup coconut sugar and salt.
- In another bowl, whisk together 180ml cream, egg replacer, and 1tsp of vanilla extract.
- Mix margarine with flour mixture until coarse crumbs form. Add wet ingredients and using a wooden spoon, combine until fully incorporated and mostly smooth. Be careful not to over mix. The dough might not come together into one big ball, but into separate lumps, which is just fine.
- Turn dough out onto your work surface and using your hands, press into a 7-inch circle, cut into 8 equal triangles (like a pizza).
- Place on a baking sheet, put in the oven and bake for around 15 minutes or until slightly brown.
- Remove from the oven and cool completely.
- Chop almonds and walnuts into small pieces and toast for around 5 minutes.
- Make your maple glaze. Place 1 cup coconut sugar, leftover oat cream, maple syrup and 1 tsp vanilla extract and a pinch of salt in the little saucepan and whisk until smooth. Cook on the low heat until coconut sugar dissolves and the caramel thickens.
- Pour your glaze onto the scones and sprinkle with nuts. Leave to set and enjoy!
