The local bakery in our town makes amazing vegan oat scones. I was thinking of them when I woke up Sunday morning. I love baking on Sunday mornings, so I set out to make some scones this time. I ended up making a lower fat, banana version that was lighter, and cake-ier than our bakery's - a bit more like a muffin. This is likely, at least partially, because I accidentally ended up leaving out the all-purpose flour that the recipe I was adapting from called for. Oops. I clearly needed coffee. But, the result was still delicious, and possibly even more flavorful than those bakery scones. Cinnamon spice, a hint of banana, whole wheat goodness, wrapped in maple-dipped oats, and naturally sweetened by dates and raisins.
Vegan Banana Oat & Date Muffin-Scones
Makes 6-7 "mini" scones
Recipe adapted from Veganomicon's Banana-Date Scones
- 1/2 cup + 2Tbsp mashed banana (about 1 and 1/4 bananas)
- 6 fresh dates, pitted
- 1.5 tsp all purpose flour
- 1 Tbsp ground flax seeds
- 2 and 2/3 Tbsp unsweetened vanilla almond or soy milk
- 2.5 Tbsp canola oil
- 2 Tbsp brown rice syrup (you could probably sub for maple syrup, the result may be a little sweeter)
- 1/4 cup all-purpose flour (I completely omitted this by accident, and ended up with muffin-like scones that were light and fluffy. The original recipe calls for 1/2 cup but no oats; I think 1/4 of AP flour will be just the right balance, but it's your choice! More flour for a denser, more traditional scone, less for a more muffin-like scone.)
- 1/2 cup + 2 Tbsp whole wheat pastry flour
- 1/4 cup oats
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp salt
- 2-3 Tbsp raisins
- 2 Tbsp oats
- 1 Tbsp coconut palm sugar
- 2 tsp coconut butter (you could sub with Earth Balance, but I like the slight hint of flavor this type adds)
- 1 tsp maple syrup
- Chop the dates and mix them in the 1/2 tbsp of flour in a small bowl; set aside.
- In a separate larger bowl, whisk the flax seeds and milk. Add in the banana, oil, and rice syrup.
- In (yet) another bowl, mix the dry ingredients. Then add them into the wet until well combined. Add in the dates and raisins last.
- Preheat the oven to 350F, and lightly spray a cookie sheet (or two).
- Use a 1/4 cup measuring cup to scoop out the dough onto the cookie sheet, leaving at least a few inches in between the batter.
- For the topping, mix the oats with a drizzle or so of maple syrup, and then add in the remaining topping ingredients, kind of slicing in the butter.
- Flatten the dough on the cookie sheets a bit, and add a spoonful of topping to each.
- Bake for ~25 minutes, until golden brown.
As I said, these were more cake-like than your typical, dense, biscuit-like scone. I like those scones, but I also like the cakey soft version that these are as well.
You could play around with the ingredient amounts (such as increasing the all-purpose flour amount to 1/2 cup and using 2 Tbsp less banana, or increasing the flour and using butter subbed for some banana), if you are looking for a denser, more traditional scone. But these make for a nice light breakfast, particularly if you are on the go.
These would also be good with a maple icing frosting- simply mix powdered sugar (say a cup) with a little maple syrup, and drizzle over the scones when they are warm.