These vegan zucchini scones are packed with hearty whole grain flour, oats, freshly grated zucchini, and olive oil! They are so simple to make and are great for an on-the-go breakfast or for an afternoon snack with tea.
Vegan Zucchini Scones
Perfect for your next brunch, shower, or afternoon tea, these dairy-free scones are a real crowd-pleaser.
- zucchini, grated: about 1 cup
- whole wheat, or whole spelt flour: 1 cup
- rolled oats: 1 cup
- baking powder: 2 teaspoons
- salt: 1 teaspoon
- nutmeg: ½ teaspoon
- non-dairy vanilla yoghurt (I used coconut milk base.): 1 cup
- olive oil: ½ cup
- maple syrup (or honey): 3 tablespoons
Step 1: Preheat oven to 400 degrees and lightly grease your baking sheet.
Step 2: Grate the zucchini. In a large bowl combine the flour, baking powder, salt, and nutmeg.
Step 3: Whisk in the yogurt, olive oil, and maple syrup. Fold in the grated zucchini until a sticky dough forms. (If the mixture is too sticky add a little bit more flour; if the dough seems a little dry add a little bit of water, 1 teaspoon at a time.)
Step 4: Form into 10-12 scones and place on baking sheet. Bake for 20-25 minutes or until tops are lightly golden. Serve with your favourite preserves.
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