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Vegan Oatmeal Scones With Maple Glaze
Rini
Quick and easy vegan oatmeal scones with fresh blueberry. Topped with a simple maple glaze.
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from 1 vote
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
brunch, Snack
Cuisine
American
Servings
15
pieces
Calories
270
kcal
Ingredients
1x
2x
3x
For the scones
2
cups
self rising flour
sieved
1
cup
water
1
Dunkin' Donuts Chamomile Fields pyramid sachet
1
zucchini
shredded and all the moisture squeezed
1
cup
Blueberries
fresh
1
cup
rolled oats
¼
cup
coconut palm sugar
¼
cup
apple sauce
unsweetened
½
tsp
baking soda
½
tsp
baking powder
For the maple glaze
¼
cup
powdered sugar
vegan version
¼
tsp
vanilla extract
¼
tsp
sea salt
2
Tbsp
coconut oil
melted
3
Tbsp
pure maple syrup.
Instructions
Preheat oven to 400°
Boil 1 cup of water and steep one chamomile pyramid sachet for about 5 minutes
In a bowl, sieve the self rising flour
Shred Zucchini and squeeze all the moisture out
Add fresh blueberries
Add rolled oats
Add coconut palm sugar
Add unsweetened apple sauce
Add baking soda and baking powder
Slowly add the ¾ cup the brewed tea into the bowl
Mix well and kneed lightly. Dough should be sticky
Lightly grease a baking tray
Drop about 2 tbsp of the dough per scone
Bake for about 20 minutes or until the top is lightly browned
While the scones are in the oven, prepare the glaze.
Sieve ¼ cup of powdered sugar (many places sell vegan version of powdered sugar)
Add vanilla extract, sea salt, coconut oil and Maple Syrup
Whisk until its well blended
Remove the vegan oatmeal scones from the oven and let them cool for 5 minutes
Top with the maple glaze and serve with freshly brewed chamomile fields tea.
Video
Nutrition
Serving:
15
Pieces
Calories:
270
kcal
Carbohydrates:
61
g
Protein:
2
g
Fat:
2
g
Saturated Fat:
1
g
Sodium:
94
mg
Potassium:
97
mg
Fiber:
1
g
Sugar:
44
g
Vitamin A:
30
IU
Vitamin C:
3.3
mg
Calcium:
15
mg
Iron:
0.5
mg
Keyword
tea scones recipes, vegan scones
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