Asian-inspired plant-based recipes

Maple Glazed Coconut Pecan Scones

Watch how to make it here

Enjoy these scrumptious coconut pecan scones as a breakfast or mid-day snack! Topped with a maple cinnamon glaze and shredded coconuts, these scones are so delicious.

A few notes:

  1. Although coconut milk is part of this recipe, it can be replaced with full-fat oat milk. Out of all the plant-based milk, these two are the best tasting options for these scones.
  2. Frozen vegan butter is essential to this recipe to prevent the scones from falling flat. 
  3. Once the scones have been cut into wedges, refrigerate the dough before baking to help it keep its shape when it enters the oven. I usually do this while waiting for the oven to finish preheating. 
  4. Store leftover scones in an airtight container in the refrigerator for up to a week. When ready to eat, bake at 350 degrees Fahrenheit for 10 minutes.

Maple Glazed Coconut Pecan Scones

March 27, 2021
: 2 hr
: 30 min
: 2 hr 30 min
: Easy


  • Wet ingredients
  • ½ cup unsweetened coconut milk
  • 1 tbsp flaxseed meal + 2 tbsp water (to create flax egg)
  • 1 tbsp vanilla extract
  • Dry ingredients
  • 2 cups all-purpose flour
  • 2.5 tsp baking powder
  • ¾ cup light brown sugar
  • 1/2 tsp salt
  • ½ cup frozen vegan butter, grated
  • 1 cup pecans, roughly chopped
  • ¼ cup unsweetened shredded coconut
  • Vegan egg wash
  • 1 tbsp maple syrup
  • ¼ cup unsweetened coconut milk or any plant-based milk
  • Topping
  • 1 tbsp unsweetened shredded coconut
  • Maple Glaze
  • 3 tbsp pure maple syrup
  • ½ tsp ground cinnamon
  • ½ tsp vanilla extract
  • ½ cup confectioner’s sugar
  • Step 1 In a large bowl, add the following dry ingredients: flour, baking powder, brown sugar, salt, and the grated frozen butter. Use your fingers to combine until the mixture comes together in small crumbs. Store in the refrigerator to keep the mixture cold while working on the wet ingredients.
  • Step 2 In a small bowl, whisk together the wet ingredients: oat milk, vanilla extract, and the flax egg (the flaxseed meal mixed with water).
  • Step 3 Pour the wet ingredients into the flour mixture along with the pecans and shredded coconut. Mix everything together until it forms into a roughly shaped ball (refer to video). Important note, do not overwork the dough. Shape the dough into a 9-inch disc and cut into 8 triangle-shaped wedges. Store in the refrigerator and now you can begin preheating the oven to 410 degrees Fahrenheit.
  • Step 4 When the oven is ready, take the scones out of the refrigerator and place them in a cast-iron skillet or on a baking sheet lined with parchment paper. Brush the surface of the scones with the vegan egg wash: maple syrup and oat milk. Bake for about 25 minutes or until the edges are slightly golden.
  • Step 5 Remove from the oven and allow it to cool down for 20 minutes. While it is cooling down, prepare the maple glaze by mixing the following ingredients: maple syrup, confectioner’s sugar, ground cinnamon, and vanilla extract. Once the scones are completely cooled down, drizzle it with the maple glaze and sprinkle the shredded coconut. Enjoy with a side of any fruit jam!

Leave a Reply

Your email address will not be published. Required fields are marked *

eleven − one =