Vanilla Scones
There are so many ways to eat and enjoy scones. Some are round, and some are triangular. Some are moist and crispy, and others are flakey. Additionally, some scones are sweet, and some are not because they are to be enjoyed with a sweet condiment. Finally, some scones are savory. There is no wrong way to make a scone! When Mena from Live Free and Thrive sent us this recipe for petite vanilla scones, we were super excited because we knew she had been making paleo and vegan scones for years!
Scones of any variety are good, but these petite vanilla scones are right up our alley! These particular scones contain nuts, but we also have a similar nut-free version. When developing this recipe, Mena used Singing Dog Vanilla Alchohol Free Pure Vanilla Flavor, but any of our vanilla flavors or extracts will work. One thing to note, the combination of the dates and the vanilla flavors will result in a caramel scone flavor.
Serves
12-16 petite, 6-8 regular Scones
Equipment
Baking Sheet(s)
Food Processor
Prep time
10m
Cook Time
12m
Vanilla Scone Glazes and Flavor Variations
To give this recipe an added vanilla flair, Mena created a vanilla glaze recipe that goes as follows;
- 1/2 cup powdered coconut sugar.
- 2 Tbsp. Non-dairy milk or water.
- 1/2-1 Tbsp. Singing Dog Vanilla Extract.
- 2 tsp. Singing Dog Vanilla Paste, optional.
Then, mix all the ingredients in a small bowl until smooth, adjusting the consistency with more milk, if needed. Then, drizzle over scones and enjoy!
But wait, there’s more! There are also some flavor variations for these scones. For each one, add the following ingredients to the base ingredients of the scones.
Lemon Blueberry:
- ¾ – 1 cup frozen (or fresh) blueberries
- 2 – 3 Tbsp. chia seeds
- 1 Tbsp. lemon extract
- Note: The blueberries will make the scones moister. You can use the citrus extract in combination with or instead of vanilla extract, depending on your desired flavor
Chai:
- 2 tsp. anise extract
- 2 tsp. chai spice mix
Dried Fruit:
- 1/2-3/4 cups dried cranberries
- 2 tsp. orange or lemon extract
Chocolate Chip:
- Add 1/2-3/4 cup chocolate chips
Ingredients
2 Cups Almond Flour
1/4 Cup tapioca or arrowroot flour
4 Medjool Dates, pitted
1 Tablespoon Singing Dog Vanilla Extract
1 Teaspoon Baking Soda
1/4-1/2 Cup Chocolate Chips, optional
1-2 Tablespoon Water, or non-dairy milk (as needed)
Instructions
Preheat oven to 350 degrees Fahrenheit.
Grease (or line with parchment paper) a baking sheet.
Pulse all ingredients (except for water/non-dairy milk) in a food processor until a dough ball forms. Add 1 Tbsp. of water or milk as needed to bring the dough together.
Divide the dough into two balls for petit scones, then flatten each ball into a circle of desired thickness.
*for larger scones, do not divide the dough into two balls.
Cut each circle into triangles (6-8 for large, 12-16 for petite). Then arrange separately on a baking sheet
Bake for 9-12 minutes or until golden brown.
Enjoy as-is, or with vanilla glaze
Nutrition: Vegan, Paleo, Corn-Free, Dairy-Free, Gluten-Free, Soy-Free
