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October 2, 2017

Coffee Scones with Maple Glaze

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Fall is officially here, even though it was about 75 degrees today here in Montclair. But even though the weather’s warm, that doesn’t stop all the fall flavors from rolling out. Pumpkin Spice is, of course, everywhere you look. I did love the latte when Starbucks introduced it years ago, but the way it’s taken over the culture is kind of crazy. There are still amazing recipes out there (like these Cinnamon Sugar Pumpkin Spice Doughnuts from Vegan Huggs), but when a trend is turned into a spray that you can put on top of anything and everything, I think it’s time to move onto something else.

This year it seems like maple might take the throne as the “it” flavor, so I thought I’d put something together before it becomes ubiquitous. And, like everything else, it goes well with coffee.

Delicious Coffee Scones with Maple Glaze



These Coffee Scones with Maple Glaze are really easy to make, and the flavors are out of this world. The recipe is rich, but not too rich. The scones themselves have a subtle sweetness that is balanced beautifully by the slight bitterness of the coffee. And then on top is the sugary punch of the maple glaze. It’s a super delicious treat that will go well with your morning coffee, or as a great addition to this Bodega Breakfast Sandwich with Avocado. So give it a try and let me know what you think in the comments below.

Coffee Scone with Maple Glaze | www.thenutfreevegan.net
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Coffee Scones with Maple Glaze

Indulge a little bit to start your morning off right with these delicious Coffee Scones with Maple Glaze
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Pastry
Yield: 6 scones
Author: The Nut-Free Vegan (adapted from Created By Diane)

Ingredients

  • For the scones
  • 2 cups pastry flour
  • ¼ cup brown sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • ¼ cup butter
  • ½ cup soy milk
  • 1 Tbsp. coffee

  • For the icing
  • 2 cups powdered sugar
  • 3 Tbsp. soy milk
  • 2 Tbsp. maple syrup
  • ½ tsp. maple flavor
  • ½ tsp. cinnamon

Instructions

  • Preheat oven to 400°.
  • Mix flour, sugar, baking powder and salt in large mixing bowl.
  • Cut cold butter into mixture, add in milk and coffee.
  • Mix ingredients thoroughly and knead for 2 minutes on lightly floured surface.
  • Roll dough into ¾”-thick circle and cut into 6 pie pieces.
  • Place on parchment paper-covered baking sheet and put in oven for 10 minutes.
  • While scones bake, mix icing ingredients together.
  • Let scones cool on baking rack for 10 minutes and then brush on icing.

Nutrition

Serving: 1g

 

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Filed Under: Baked Goods Tagged With: Baked Goods, Breakfast, Coffee, Maple, Pastry, Scones

Reader Interactions

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  1. Fall Tacos with Maple Tempeh and Pumpkin Crema - The Nut-Free Vegan says:
    October 9, 2017 at 6:44 am

    […] me it’s fall and I’ve taken their cue by working with some seasonal ingredients. Last week’s Coffee Scones with Maple Glaze were the start of it, and this week, like “Damn, Daniel” and his white Vans, I’m back […]

    Reply
  2. Maple Old-Fashioned - The Nut-Free Vegan says:
    November 13, 2017 at 1:23 pm

    […] blog with any regularity you know that I’ve been on a maple kick for the past month or so (see: Coffee Scones with Maple Glaze and Fall Tacos with Maple Tempeh and Pumpkin Crema). So it makes sense that as we’re coming up on […]

    Reply

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ABOUT ME

Welcome to The Nut-Free Vegan! I'm Steven and I'm here to share easy, delicious and nutritious plant-based recipes. Whatever you're looking for in the vegan food world, you'll find it here.

To contact me about photography or recipe work, email: steven@thenutfreevegan.net!
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