Bring on the winter fruit! These blood orange glazed whole wheat scones are bursting with citrus flavor all while being soft, tender (with a bit of crunch on the outside ;)) and totally vegan! YAY!
How to Make Vegan Whole Wheat Scones
This vegan scone recipe takes just 15 minutes of hands on time and about 15 to minutes to bake which means you can have your blood orange fix in just 30 minutes. Boil some tea and come to the party hungry because these little bites of joy are about to light up your brunch game!
There’s just a few steps and a handful of ingredients standing between you and these vegan whole wheat scones, so keep reading to find out how I made them.
First, I stirred together the flax mixture (flax meal and water) and then set it aside to gel for about 5-10 minutes while I prepared the other ingredients. The flax meal will act as your egg to bind the other ingredients together.
In a large mixing bowl, I whisked together the dry ingredients and then added the chopped cold vegan butter. Because vegan butter comes to room temperature quickly, I recommend, freezing the butter or not removing it from the refrigerator until you are ready to use it.
From there I used a pasty cutter to incorporate the butter into the dry ingredients. You can also use a fork or even your hands. Your mixture should still have some clumps of butter; don’t over do it.
Once the flax mixture sat for about five minutes, I added in the almond milk, juice and zest and gave it a quick stir before dumping it into my dry mixture. I used a rubber spatula to fold everything together until a dough started to form. At this point I turned the dough out onto a floured surface quickly kneaded it about 3-4 times–just until the dough came together a bit more. Next, I shaped the dough into a rectangle about 1 inch thick and cut out 6 even squares. I baked the squares for about 15 minutes and the edges were golden brown.
Once the scones cooled, I whisked together the glazed and poured it over the scones. So good!
Looking for more ways to bake up blood oranges? Look no further because you are going to love this gluten free Blood Orange Upside Down Cake.
If you are still reading this far, you definitely deserve a vegan whole wheat scone with blood orange glaze and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Vegan Whole Wheat Citrus Scones with Blood Orange Glaze
- 1 tbsp ground flax meal
- 3 tbsp water
- 1 1/2 cups whole wheat flour spooned and leveled
- 1/2 cup all purpose flour spooned and leveled
- 1/2 cup rolled oats
- 1/2 cup organic cane sugar or coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 7 tbsp chopped vegan butter cold
- 1/3 cup almond milk or nut milk of choice
- 2 tsp blood orange juice or citrus of choice
- 1 tbsp blood orange zest or citrus of choice
Blood Orange Glaze
- 1/2 cup organic powdered sugar
- 1-2 tbsp blood orange juice
- Preheat the oven to 425 F and prepare a baking sheet with parchment paper.
- Place the flax meal and water into a small bowl, stir and set it aside. In a large mixing bowl, whisk together the dry ingredients. Add in the chopped butter and use a pastry cutter to incorporate until gritty. If you don't have a pastry cutter, you can use a fork or your hands. You should still have some clumps of butter visible.
- Once the flax mixture has sat about 5-10 minutes, add in the almond milk, juice and zest and whisk until combined. Add the wet ingredients to your dry/butter ingredients and use a rubber spatula to fold the mixture together just until a dough starts to form.
- Turn the dough out onto a floured surface and knead 3-4 times, just to bring the dough together. Try not to over mix the dough. Form the dough into a rectangle about 1" thick and cut it into 6 squares. Place the scones on the baking sheet and bake for 14-17 minutes and the edges are golden brown. Remove and let cool.
- Place the powdered sugar into a bowl and add one tablespoon of blood orange juice, whisk until incorporated. Add more juice until you have reached a pourable consistency. Drizzle the glaze over the scones and let them sit for 20 minutes to set before serving.