Oatmeal Date Vegan Scones
These vegan date oatmeal scones are light, flaky, and irresistibly tender, with a golden, crisp exterior and pockets of naturally sweet, caramel-like dates. Made with wholesome oats and plant-based ingredients, they’re hearty, nourishing, and perfectly balanced in sweetness. Bake them from frozen and serve 'em up warm!
Ingredients
- 125 grams all-purpose flour (¾ cup + 2 tablespoons; I used unbleached all purpose flour, but bleached is fine)
- 60 grams whole wheat flour (⅓ cup + 1 tablespoon)
- 10 grams baking powder (2½ teaspoons)
- 2 grams baking soda (¼ teaspoon)
- 2 grams salt (¼ teaspoon)
- 2 grams cinnamon (1 teaspoon)
- 54 grams granulated sugar (¼ cup; I used raw cane sugar but regular is fine)
- 130 grams very cold vegan butter (9½ tablespoons) use unsalted butter if possible; store-bought vegan butter or my recipe (see link) may be used)
- 100 grams chopped dates (¾ cup)
- 80 grams old fashioned rolled oats (before soaking) (¾ cup)
- 7 grams flax meal (1 tablespoon)
- 2 grams apple cider vinegar (½ teaspoon)
- 50 grams reserved oat milk (¼ cup)
Wash
- 20 grams milk of choice (1½ tablespoons)
- 10 grams agave or maple syrup (½ tablespoon)
- Granulated sugar for sprinkling
Instructions
- Sift the flours, baking powder, baking soda, salt, sugar, and cinnamon into a large bowl.
- Cut the cold butter into the flour using clean dry hands, pinching the pieces of butter into the flour until about pea-sized (a pastry cutter could be used to achieve this as well). Stick the bowl into the fridge while you wait for the oats to soak (in the next step).
- Add the oats to a small bowl and cover with water. Let soak for about 15 minutes.
- In a strainer, push the oats with a rubber spatula to remove as much liquid as possible. Reserve the liquid oat milk that is left over.
- In a small bowl whisk together the reserved oat milk, flax meal, and apple cider vinegar. Stir well and set aside until the flax gels about 5 minutes.
- To the dry ingredients, toss in the chopped dates, the oat milk flax egg, and the soaked oats. Toss to combine without overworking the dough - it will be very crumbly and loose, and that is what you want. Chill, and let rest fo 15 minutes. The dough should hold together if you squeeze it with your hand, but should not be too wet.
- Prepare a baking sheet with parchment paper or silicone baking mat.
- Put the very crumbly dough on the sheet pan. Start pressing the mixture together, then fold the dough two times using a little flour on your hands if it feels sticky. The trick is to not overwork the dough and keep it crumbly but have it hold together enough to shape it into a disc and cut it.
- Form the mixture into a ball then flatten into a 1½" disc, about 7 inches in diameter.
- Using a sharp knife, cut into eight wedges, place on a parchment lined baking sheet, and freeze until frozen (several hours) or overnight.
- When ready to bake, move the rack to the top third and preheat the oven to 375℉. In a small bowl mix together the milk of choice and agave.
- Brush the wash onto the top of the scones and sprinkle the top generously with sugar.
- Place the oatmeal scones in the preheated oven and bake for 30 to 40 minutes. You can tell when these are done when you can start to smell them and you can carefully lift a scone off of the pan without it separating. If it starts to separate it is not done. If it lifts off the pan and holds together it's done.
Video
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
SUBSTITUTIONS: This recipe relies on minimal sugar and the sweetness of the dried fruit. You should use sweeter dried fruits, such as raisins, apricots, blueberries, sweet cherries, and sweetened dried cranberries.
TIPS:
- This recipe was created initially in grams, but I translated it to cups, tablespoons, and teaspoons in case you don't have a kitchen scale. This is why the measurements look funky. Measuring in grams will give you the most accuracy, but it's totally fine if you don't.
- It is important to use cold butter. Stick it in the fridge or freezer if you need to.
- Bake the scones in the top third of your oven, not in the middle.
- The scones are baked from frozen, so you can pull out whatever quantity you want to bake - this is perfect if you want fresh scones over multiple days or to meal prep! Store frozen scones in an airtight container or bag for up to 4 months.
- The center of scones hold a lot of moisture and need to dry out. Check for doneness by carefully lifting the scones off the baking sheet to verify that they hold together. If they feel like they are pulling apart, they need more time; if they don't separate, they're done.
Nutrition
Serving: 1gCalories: 306kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 2gSodium: 409mgPotassium: 173mgFiber: 4gSugar: 15gVitamin A: 3IUVitamin C: 0.3mgCalcium: 96mgIron: 2mg
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