These maple bacon oat scones were a total accident, but luckily they turned out really great! Plus they're so Canadian with the combination of flavors, and perfect for a little Canada Day celebration! Try making a batch if you're a fan of sweet and savory goodies. The coconut bacon works well because the sweetness of the coconut comes through with just a hint of smokiness. Plus, who can say no to delicious fresh baked scones? Not I!
Make the coconut bacon in advance of this recipe and use it for all kinds of meals and snacks! If you dig them on these scones, you'd love them on my vegan bacon mushroom melt, too!
maple bacon oat scones
I know you love coconut bacon, so try it on something sweet like these fluffy scones.
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Servings: scones
Ingredients
scone batter
- 1 tablespoon ground flax
- 3 tbsp water
- 1 1 /2 C rolled oats
- 2 C all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ C melted coconut oil
- 1 C brown sugar
- ½ C nondairy milk
- 1 teaspoon maple extract
maple icing
- 1 C confectioners sugar
- 1 ½ teaspoon maple extract
- 2 tablespoon nondairy milk
- coconut bacon, as garnish
Instructions
- Measure out your nondairy milk and allow it to sit at room temperature so the chill is gone. It's best to do this so that when you combine it with the melted coconut oil, the oil doesn't solidify again.
- In a small bowl, whisk together flax and water and set aside for 5 minutes to thicken.
- Meanwhile, run the oats through a food processor to get them into a finer meal or flour. Then add to a large mixing bowl along with all-purpose flour, baking powder, baking soda, and sea salt.
- In another mixing bowl, whisk together the melted coconut oil, nondairy milk, brown sugar, and maple extract, and add the thickened flax mixture as well. Add this mixture to the dry ingredients and combine together with a wooden spoon until just mixed.
- Use approximately ¼ cup of batter for each scone and shape the dough however you like. Place them on a parchment lined baking sheet and bake at 350°F for 15 minutes. Allow the scones to cool completely before icing them.
- Make the icing using a hand mixer or whisk together in a bowl. You want an icing that isn't too runny, or it won't stick nicely to the scones. If the icing is so thick that it won't move on its own, add a little more nondairy milk or if it's too runny just add a bit more sugar.
- You can ice the scones with a small spatula or just dip the top of the scone in the icing and flip it back up and allow it to drip down the sides. I like that method best! Then just top the scones with some coconut bacon to finish them off.
mayda younis
I just made them and they are fucking amazingggggggg best vegan cookies I ever baked.
I used chia instead of flax and water instead of milk.. it just what I had
Thanks Lauren