Maple Glazed Muesli Scones (Vegan)

Let’s talk scones. For a fresh baked breakfast treat, there is nothing easier. There’s no forming, shaping, strict measurements, long bake times or complex ingredients. And there are tons of substitutions you can make and add-ins you can include based on what you have on hand. I also like that there is no need for eggs and you can experiment with many types of flours, making a quick batch of scones a great option when you need to accommodate various food allergies and diets (gluten-free and vegan scones can be done easily without any impairment to taste).

The other thing to love about scones is they don’t have to have a lot of sugar. I only added 2 tablespoons of maple syrup to this scone recipe and they were fabulous. In fact, if you prefer a less sweet take, skip the maple glaze. We were easing back into a post-Easter Monday and no one complained about the glaze, but without, these would be a perfect healthy weekday breakfast.

Recipe: Muesli Scones

½ cup toasted chopped or slivered almonds
½ cup Blueberry Chia Buckwheat Muesli
1 cup whole wheat flour (substitute for more buckwheat flour if making gluten-free)
1 cup buckwheat flour
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
⅓ cup coconut oil
2 mashed ripe banana
¼ cup coconut milk (or other milk)
2 tablespoons maple syrup
½ teaspoon vanilla extract 

Recipe: Maple glaze

1 cup powdered sugar
1 tablespoon melted coconut oil
½ teaspoon vanilla
¼ cup maple syrup
More muesli for sprinkling

In a mixing bowl, whisk together the almonds, muesli, flour, baking powder, cinnamon and salt. In a separate bowl, combine softened coconut oil, mashed ripe bananas, coconut milk, maple syrup and vanilla extract. Combine wet and dry ingredients. Using a large spoon, scoop dough out in approximately 8 portions and drop onto a baking sheet. Bake for 12-15 minutes at 425° F. 

While the scones are baking, whisk together the glaze ingredients in a small bowl. Let the scones cool for a few minutes, then spoon the glaze over the scones. While the glaze is wet, sprinkle it with more muesli. 

Enjoy your morning,


Hannah Barnstable
Hannah Barnstable