Before I went vegan, scones were my absolute favorite things to bake! Not only are they very cheap, quick and easy to make, they also require very few ingredients! And it doesn't hurt that they are so pretty and rustic, making them deceptively impressive to other people and ideal for gifting to family and friends! They look great on a spread if you're having some company over for tea or coffee. They are awesome for snacking, and convenient if you want a snack on-the-go. They are also a perfect addition to a kid's (or adult's) lunch box.
In case I was subtle, my point is I LOVE SCONES!!
As I was desperately combing through different vegan websites for a healthy scone recipe, I came across a tahini cookie recipe (by Feasting on Fruit) that I knew I could tweak...and voila!! Scones are back in my life!!! 😭😋😭
In this scone recipe, I am incorporating one of my favoritest combinations: White Chocolate Chips and Pistachios 🤤🤤🥰🤤🤤
SCONES WITH WHITE CHOCOLATE CHIPS AND PISTACHIOS
Yield: 6 scones
Prep Time: 15 mins
Cook Time: 15mins
INGREDIENTS:
1 cup rolled oats
1/4 cup almond flour
1/4 cup whole wheat flour
1/4 cup spelt flour (may sub with any flour)
1/2 tsp baking soda
pinch of salt
1/4 cup tahini
1/4 cup unsweetened applesauce
3 tbsp maple syrup
1 tsp vanilla extract
2 tbsp shelled pistachios
2 tbsp vegan white chocolate chips
DIRECTIONS:
Mix oats, flours, baking soda and salt in a bowl.
Add in tahini, applesauce, maple syrup and vanilla extract; when it's almost fully mixed,
fold in pistachios and white chocolate chips.
For traditional triangle scones, transfer dough on a lightly floured surface and shape it into a circle. Cut up like a pizza into 6 triangles.
Transfer scones onto a baking sheet lined with parchment paper.
Bake at 400 x 12-15 mins. Add glaze if desired; I didnt glaze because they're already sweet and pretty.. Also because I wanted to eat them already! 😂
***You may use whatever flour you have available. I choose to mix different flours for variety in nutrition and texture.
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