Vegan Maple Pecan Scones
These scones are the kind of baked good that makes a weekend morning feel genuinely special — golden, flaky, and perfumed with warm maple and toasty pecans straight from the oven. The secret to their tender, layered texture is frozen vegan butter grated directly into the flour, which creates those irresistible pea-sized pockets that puff and crisp as they bake. Pure maple syrup and cold oat milk do double duty here, binding the dough and delivering natural sweetness without a drop of dairy or eggs. A quick chill in the fridge before baking keeps the butter cold and the wedges beautifully defined, so they hold their shape and bake up with proper lift. The maple-oat milk brush on top gives each scone a glossy, caramelized finish, and a sprinkle of coarse sugar adds a satisfying crunch that makes them look bakery-worthy. With eight wedges per batch, they're perfect for sharing at brunch or stashing for a few days of genuinely good breakfasts. Anyone skeptical that plant-based baking can deliver real pastry satisfaction is about to be very pleasantly surprised.
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Learn more →Ingredients
8 servings
For the scones
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup vegan butter, frozen or very cold
- ¾ cup pecans, roughly chopped
- ⅓ cup pure maple syrup
- ⅓ cup oat milk, cold
- 1 tsp vanilla extract
For brushing
- 2 tbsp oat milk, for brushing
- 1 tbsp pure maple syrup, for brushing
- 2 tbsp coarse sugar (optional)
Can be omittedcoarse sugar
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Whisk together the flour, baking powder, and salt in a large mixing bowl until combined.
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