Meatless Monday: Maple Almond Pecan Scones

I usually feel super guilty when I eat a scone. Even though it may be vegan it’s probably filled with fat, butter, and sugar. I decided to make a healthy version that tastes really good and barely has any oil. These aren’t your typical scones, so don’t expect them to taste like butter and sugar. They are more “healthy” and “wholesome” yet really delicious, and will not send your blood sugar on a rollercoaster ride.


Maple Almond Pecan Scones
Makes 8 scones

1/2 cup raw pecans
1/2 cup raw almonds
1/2 cup rolled oats
2 cups barley flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/3 cup unsweetened applesauce
1/3 cup maple syrup plus 2 tablespoons for topping
2 tablespoons safflower oil or coconut oil, melted
1 tablespoon vanilla flavoring
1/4 cup chopped pecans OR almonds

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Place first 3 ingredients in a food processor and process until mixture becomes a meal and no chunks remain. Transfer to a large mixing bowl and combine with the rest of the dry ingredients.

In a small bowl mix together the wet ingredients then add to the dry ingredients and fold in nuts. Mix together until it forms a firm dough ball. I usually use my hands toward the end. Sprinkle a little flour onto the parchment paper and transfer the dough to the sheet. Gently press the dough into an 8-inch circle then cut into 8 pieces with a sharp knife. You do not need to separate the wedges.

Glaze the tops with 2 tablespoons maple syrup. Bake for 15-20 minutes. Slightly cool then transfer to a cooling rack. Great alone or served with apricot blueberry fruit compote (recipe in Blissful Bites!).

Hope everyone had a great holiday weekend. What did you make for your 4th of July party?

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  1. I love scones! I never even thought to make my own until I read your blog and decided to give your healthier recipe a try. My gosh! Totally exceeded my expectations. Thank you for sharing this recipe. If I didn't make it myself, I wouldn't have guessed it was low in oil and without refined sugar. Now, I didn't have pecans, so I used only ground almonds and then whole pumpkin seeds to toss in at the end because that is all I had on hand. It turned out great! Also, neither Albertson's nor Ralphs carries barley flour, so I had to substitute. The next time I go to my local natural food's store, I will pick some up to add more nutritional value to my baked goods. Thank you, The Blissful Chef, for sharing your knowledge, recipes, and tips with us! 🙂

  2. Thanks Susie! I'm so glad you gave them a try and liked them. Barley flour is my top fav so give it a try!

  3. Made these for breakfast. Once out of the oven, I topped them with organic strawberries, mango and peaches. In love with these!

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