Vegan Whole Wheat Scones with Blood Orange Glaze
Soft, tender whole wheat oat scones with blood orange glaze. Pefect with coffee or tea.
Servings: 6 servings
Ingredients
- 1 tbsp ground flax meal
- 3 tbsp water
- 1 ½ cups whole wheat flour spooned and leveled
- ½ cup all purpose flour spooned and leveled
- ½ cup rolled oats
- ½ cup organic cane sugar or coconut sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp sea salt
- 7 tbsp chopped vegan butter cold
- ⅓ cup almond milk or nut milk of choice
- 2 tsp lemon juice or citrus of choice
Blood Orange Glaze
- ½ cup organic powdered sugar
- 1-2 tbsp blood orange juice
- 1 tbsp almond milk
Instructions
- 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 and juice 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, add blood orange juice and almond milk and whisk until incorporated. Drizzle the glaze over the scones and let them sit for 20 minutes to set before serving.
Notes
These scones taste best if consumed within 3 days of making. Store in a lightly covered container at room temperature or freeze in a plastic zip bag for up 3 months.