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:
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.
Frozen vegan butter is essential to this recipe to prevent the scones from falling flat.
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.
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.
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
Directions
Step 1In 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 2In a small bowl, whisk together the wet ingredients: oat milk, vanilla extract, and the flax egg (the flaxseed meal mixed with water).
Step 3Pour 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 4When 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 5Remove 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!
tiff loves tofu is a blog all about simple and delicious vegan or vegetarian recipes. This blog is dedicated to my love for cooking and my obsession with all things food-related. I am that person who is always thinking about what to make, talking about food, or impatiently waiting for my next meal. With this blog, I hope to show people that cooking wholesome meals is not only easy but it is loads of fun. So, let's get cooking!
