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5 recipes for the non-dairy baker

By: Enrique Gili on Feb. 26, 2013, 4:07 p.m.
nondairy Walnut Scones with Maple Glaze

Photo: Enrique Gili

5 of 7

Walnut Scones with Maple Glaze

These vegan scones are light and moist, somewhere between a squashed biscuit and a peaky pancake (unlike the scones of yore that doubled as door stops).

Prep time: 10 minutes  

Total time: 40 minutes  

Yield: Makes 10 scones

Walnut Scones with Maple Glaze


  • 10 ounces plain soy or almond milk
  • 2 tablespoons apple cider vinegar
  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup white granulated sugar
  • 1/2 cup vegan margarine, plus extra
  • 1/2 cup walnuts, chopped
  • 2 tablespoons maple syrup
  • 1/3 cup powdered sugar
Cooking directions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine the milk and vinegar in a mixing bowl. Stir and set aside.
  3. Combine the flour, salt, sugar and baking powder in a large mixing bowl. Stir until blended, about 1 minute. Add margarine in small quantities, using fingers to incorporate butter into flour. Continue until pebblelike clusters form, about 3 to 4 minutes.
  4. Indent flour in the center of the mixing bowl. Pour half the milk into bowl. Stir with a wooden spoon until ingredients are blended, about 2 minutes. Add remaining milk and stir until incorporated, about 1 more minute. Add walnuts to batter.
  5. Lightly coat an ice cream scoop with margarine. Scoop batter onto an aluminum or parchment-lined baking sheet. Cook scones for 20 to 25 minutes or until lightly browned and firm to the touch. Remove from oven and allow to cool.
  6. To make a glaze, heat maple syrup in double boiler. Slowly add powdered sugar, stirring constantly until contents thicken, about 5 minutes. Drizzle glaze over scones.