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–+ servings

Vegan Apricot Pecan Drop Scones ~ Oil-Free ~ Fruit Sweetened ~ WFPB

Easy light fluffy scones with no shaping required. These whole food plant-based treats come together in minutes and bake up fast. Dried apricots and dates are the only sweeteners. Whole spelt flour creates a delicately bouncy tender crumb. Not your typical American puck-like scone!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Afternoon Tea, Breakfast, Snack
Cuisine American, Anti Inflammatory Diet, Vegan, Vegetarian, WFPB, WFPBNO, Whole Food Plant-Based
Servings 6

Equipment

  • blender
  • Parchment Paper
  • Baking Sheet
  • Medium/ Large Mixing Bowl
  • silicon cake spatula

Ingredients
  

  • 1 cup plant based milk
  • 1 Tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 4 Deglet Noor dates, sliced (about 2 Tbsp) (or 1-½ medjool dates)
  • 1-½ cup whole spelt flour (divided) (or sub with whole wheat flour)
  • ½ cup almond flour
  • 1 Tbsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup dried apricots, finely chopped
  • ¼ cup pecans, chopped

Instructions
 

Prepare Oven and Baking Sheet

  • Cover a large cookie sheet with parchment paper and set aside.
  • Preheat oven to 450 ℉

Combine Dates with Liquid Ingredients

  • Place plant milk, apple cider vinegar, vanilla extract and chopped dates in the bowl of a blender. Process until smooth. It's ok if you still see little specs of dates so long as the specs are very small. Set aside.

Dredge Chopped Apricots (don't skip this step!)

  • Place finely chopped dried apricots in a small bowl. Take 1 tablespoon of whole spelt flour from the 1-½ cup you've already measured and sprinkle it on the apricots. Using a spoon or your fingers, separate the apricot pieces so that each of them is lightly coated with flour. Set aside.

Create Batter

  • In a medium/ large bowl mix together remaining whole spelt flour, almond flour, baking powder, baking soda and salt using a silicon cake spatula.
  • Add the processed liquid ingredients to the mixed dry ingredients in the bowl. Using your cake spatula, fold until the dry ingredients are fully, or almost fully, incorporated. Do not over mix.
  • Now add the dredged chopped apricots and pecans and fold until apricots and pecans are evenly distributed throughout the batter.

Make Drop Scone Mounds

  • Spoon batter onto parchment paper covered baking sheet into 6 large mounds about 2 inches apart.

Bake

  • Bake at 450 ℉ for 10 minutes.

Serve

  • Serve right out of the oven or while still warm.
  • You can make drop scones ahead of time and store in the fridge in an air tight container for up to a week. But I recommend that you reheat them at 300 ℉ for 5 to 10 minutes in an air fryer, toaster oven, or conventional oven before serving.
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