Vegan Vanilla Bean Scone
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
34
High
Nutrition per serving
Calories407.4 kcal (20%)
Total Fat21.7 g (31%)
Carbs47.8 g (18%)
Sugars15.2 g (17%)
Protein4.8 g (10%)
Sodium223.9 mg (11%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
22 servings
DRY SCONE BASE
WET INGREDIENTS
½ cupapplesauce unsweetened
2 ¼ cupscoconut milk
2 tablespoonsvanilla extract
2 tablespoonsvanilla bean paste
GLAZE
Instructions
Step 1
Preheat oven to 350F.
Step 2
Cut the vegan butter into large chunks and freeze. Combine all the dry
Step 3
ingredients in the bowl of food processor fitted with a blade attachment. Add
Step 4
the firm vegan butter and pulse until the “butter” is in small pea size pieces.
Step 5
Turn out into a large mixing bowl
Step 6
Combine and whisk together the applesauce, coconut milk, vanilla extract,
Step 7
and vanilla bean paste.
Step 8
Make a well in the center of the dry ingredients and add the wet ingredients
Step 9
to the dry ingredients. Mix gently by hand until fully incorporated.
Step 10
Turn the scone batter out onto a floured surface and pat down gently to
Step 11
around an inch thick, cut desired shapes.
Step 12
Place scones evenly on a non-stick or parchment lined baking sheet
Step 13
Bake at 350° for approximately 18-20 minutes or until done.
Step 14
GLAZE: Sift the powdered sugar, add the water and vanilla bean
Step 15
paste and whisk until smooth (adding more water if necessary for
Step 16
glaze consistency) Glaze the tops of each scone while still warm.
Notes
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