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.
- 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.
- 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.
- Lightly mix in oats and orange zest.
- 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.
- 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.
- 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!