The vegan butter and plant milk make this recipe 100% vegan and trust us they will rival any traditional scone you compare them to!

Maple Walnut Scones [Vegan]


Cooking Time




  • 2 cups All Purpose Flour
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 5 tablespoons Cold Vegan Butter
  • 3/4 cup Plant milk *preferably a thicker milk like soy or oat
  • 1/2 cup Dates
  • 1/2 cup Walnuts very lightly toasted
  • 1/2 cup Fresh Cranberries
  • 3/4 cup Confectioner Sugar
  • 1 teaspoon Maple Extract
  • 1 tablespoon Plant Milk
  • Aquafaba for brushing the scones before baking OR additional plant milk is also fine


  1. Preheat the oven to 350°F.
  2. Combine the dates, walnuts and cranberries in a food processor and process to fine bits. Reserve.
  3. In a large mixing bowl combine the flour, baking soda, cream of tartar and salt and mix well.
  4. Add the grated vegan butter (or small diced if you do not have a grater) and then mix by hand incorporating the butter throughout the flour until it resembles course meal.
  5. Add the finely chopped date-nut-cranberry mixture and distribute evenly throughout.
  6. Add the plant milk and mix gently by hand just until it is all absorbed and forms a sticky dough.
  7. Turn out onto a lightly floured surface and knead just about 5-6 times folding the dough over into itself.
  8. Press it out to a disc approximately 8" in diameter and cut it into 6 equal pieces (or 12 smaller 3" diameter cookie cutter sized).
  9. Place on a parchment paper lined sheet pan and brush with aquafaba or plant milk.
  10. Bake immediately in a preheated 350°F oven for approximately 35 minutes or until golden brown and baked through.
  11. Cool while you prepare the maple glaze by combining the sifted confectioners sugar with the maple extract (Or maple syrup) and add plant milk to desired consistency, whisk smooth.
  12. Drizzle over the scones and then top with additional chopped cranberries!