Vegan Oatmeal, Date and Walnut Scones


I have adapted one of my favorite traditional Irish scone recipes to a completely vegan recipe!  I adore Noel McMeel’s, “Irish Pantry” cookbook, and I’ve been making his “Orange and Oat Scones”, pg. 107,  for years.  Now that my husband and I have transitioned into plant based eating, we missed this cherished Sunday or weekday morning treat!  On a recent trip to Whole Foods I found a Vegan Oatmeal, Date and Walnut Scone in their pastry case, the ingredient list reminded me of McMeel’s recipe, but at $2.25 a scone, they are expensive! Whole Foods Scones are quite rich and sweet, I’ve cut down a lot of that fat and sugar, and still came out with a great scone.  The recipe is quite simple to pull together, especially if you have a stand mixer… a good arm, a large bowl and wooden spoon will also do the trick.  This is a great make ahead recipe because the scones taste great baked straight from the freezer to oven.  Freezing gives the coconut oil time to get cold and create a slightly lighter texture.  If time is a constraint, bake them right away and they will be great.

Makes 8 large scones or 16 small scones


  • 2 cups Whole Wheat Flour
  • 1 cup All Purpose Flour
  • 1/2 cup turbinado or raw sugar, plus more for sprinkling
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup coconut oil
  • 1 Tablespoon freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 2 Cups old fashioned rolled oats
  • Zest of one orange
  • 1 cup water (may need a few extra tablespoons to moisten the dough)
  • 3/4 cup chopped walnuts
  • 3/4 cup chopped pitted dates

Method:  Preheat oven to 350 degrees F.

  1. Combine flours, turbinado sugar, baking powder and baking soda in a stand mixer fitted with a paddle attachment or use a large mixing bowl and a wooden spoon.
  2. Add coconut oil, orange juice, and vanilla extract and mix about 15-20 seconds or until you see large pea sized to sand like crumbs and the oil has been properly mixed into the flour.
  3. Lightly mix in oats and orange zest.
  4. Stir in water, dates and walnuts until just moistened.  If the dough is crumbly or dry, add more water, if the dough is too moist add a dusting of flour. Do not over mix or the dough will be tough.
  5. Turn dough out onto a clean surface or parchment paper and gently form into an 8 inch round for 8 large scones, or divide the dough in half into two- 6 inch rounds.  Be careful to press the dough together so it stays in a uniform circle, but not so much so that it is overworked.   Cut the circle(s) of dough into 8 triangular wedges as you would a cut a pie.  Sprinkle the wedges with turbinado sugar and place them on a parchment lined sheet tray until frozen, or bake right away.
  6. Bake at 350 degrees F for approximately 12-15 minutes or until bottoms are deeply golden brown.  Follow the same baking instructions for frozen scones just add a few extra minutes but look for the same signs for doneness, slightly browned tops and golden brown bottoms.  Serve warm or store covered for up to 5 days. This makes a great grab and go snack and they are delicious with a cup of coffee or tea.  Enjoy!

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