Inspired by deliciousness found at Whole Foods. Recipe adapted from Em-i-lis.

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Name: Vegan Date Walnut Scones
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 18
Cuisine: not set
Ingredients: 3 cups whole wheat pastry flour; 1/2 cup rolled oats ground into course flour; 4 tsp baking powder; 1 tsp salt; 2/3 cup Earth Balance cut into cubes; 1 cup walnuts coursely chopped; 1 cup dates coursely chopped; 1 cup almond milk; zest of 2 oranges; 1/4 cup agave nectar; 1/4 cup Maple syrup; 1 tsp Vanilla extract

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INGREDIENTS

3 cups whole wheat pastry flour
1/2 cup rolled oats ; ground into course flour
4 tsp baking powder
1 tsp salt
2/3 cup Earth Balance ; cut into cubes
1 cup walnuts ; coursely chopped
1 cup dates ; coursely chopped
1 cup almond milk
zest of 2 oranges
1/4 cup agave nectar
1/4 cup Maple syrup
1 tsp Vanilla extract

INSTRUCTIONS

Instructions

Preheat oven to 375° and line a large baking sheet or jelly roll pan with parchment paper.

Combine the flour, ground oats, baking powder and salt in a large mixing bowl, and stir to combine. Add the Earth Balance and cut in with your hands, a pastry mixer or a fork until the mixture becomes uniformly grainy.

Add the walnuts and dates and stir to combine. Finally, add the milk, orange zest, agave, maple syrup and vanilla, and knead into a soft dough.

Using a large table spoon, scoop out equal sized balls, placing each on the parchment and flattening into a disk. I get a baker’s dozen out of this recipe (13).

Bake 15-18 minutes until golden brown on the outside. Cool and eat!

Quick notes

To make flour: 1 cup whole wheat flour, 2 cups all-purpose flour, and 2 tbsp cornstarch for each cup of flour.

These freeze well! Micro briefly or take out to thaw about an hour in advance. You can toast them lightly once thawed if you like.

Variations

You can sub pecans for the walnuts if they’re more your speed. If you want to use all maple syrup or all agave, that’s cool too. I like these best served at room temp.

NOTES

Alert editor

Vegan Date Walnut Scones

3 cups whole wheat pastry flour
1/2 cup rolled oats ground into course flour
4 tsp baking powder
1 tsp salt
2/3 cup Earth Balance cut into cubes
1 cup walnuts coursely chopped
1 cup dates coursely chopped
1 cup almond milk
 zest of 2 oranges
1/4 cup agave nectar
1/4 cup Maple syrup
1 tsp Vanilla extract

Instructions
Preheat oven to 375° and line a large baking sheet or jelly roll pan with parchment paper.
Combine the flour, ground oats, baking powder and salt in a large mixing bowl, and stir to combine. Add the Earth Balance and cut in with your hands, a pastry mixer or a fork until the mixture becomes uniformly grainy.
Add the walnuts and dates and stir to combine. Finally, add the milk, orange zest, agave, maple syrup and vanilla, and knead into a soft dough.
Using a large table spoon, scoop out equal sized balls, placing each on the parchment and flattening into a disk. I get a baker’s dozen out of this recipe (13).
Bake 15-18 minutes until golden brown on the outside. Cool and eat!

Quick notes
To make flour: 1 cup whole wheat flour, 2 cups all-purpose flour, and 2 tbsp cornstarch for each cup of flour.

These freeze well! Micro briefly or take out to thaw about an hour in advance. You can toast them lightly once thawed if you like.

Variations
You can sub pecans for the walnuts if they’re more your speed. If you want to use all maple syrup or all agave, that’s cool too. I like these best served at room temp.

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Nutrition

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Serving Size: 1 Serving (71g)
Recipe Makes: 18 Servings

Calories: 248
Calories from Fat: 92 (37%)

Amt Per Serving		% DV

	Total Fat 10.3g	14 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 4.1g
Cholesterol 0.3mg		0 %
Sodium 60mg		2 %
Potassium 215.9mg		6 %
Total Carbohydrate 25.8g		8 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 21.9g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 248

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