These healthy whole wheat Orange Cardamom Scones are a delicious and nourishing way to start the day. Plant-based recipe with a vegan option!
Course Bakery, Breakfast, brunch
Cuisine dairy-free, plant-based, vegan-friendly
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8
Author Stephanie McKercher, RDN
Ingredients
Scones:
2cupswhite whole wheat flour
¼cupTruvia Natural Sweetener
1tablespoonbaking powder
2teaspoonscinnamon
¼teaspooncardamom
¼teaspoonsalt
½cupsoftened butter or vegan butter substitute
½cupunsweetened almond milkor milk of choice
1tablespoonorange zest plus 2 tablespoons fresh orange juicezest and juice from about 1 large orange
1large eggor 1 flax egg, see notes
1teaspoonvanilla extract
Glaze:
¼cupunsweetened almond milkor milk of choice
¼cupTruvia Natural Sweetener
1tablespoonorange zest plus 2 tablespoons fresh orange juicezest and juice from about 1 large orange
1teaspooncinnamon
⅛teaspooncardamom
Instructions
Preheat oven to 400ºF and prepare a baking sheet.
Prepare the scones. Combine flour, Truvia, baking powder, cinnamon, cardamom, and salt in a large mixing bowl. In a seperate bowl, whisk together the softened butter, milk, orange zest and juice, egg (or flax egg), and vanilla. Gradually add wet ingredients to large mixing bowl of dry ingredients, stirring throughout. Mix until dough forms, using hands if needed, and spread dough on a flat surface to about ¾" height. Slice dough into 8 triangular pieces and spread on baking sheet. Place on center rack of oven and bake until golden brown, about 20 minutes.
In the meantime, prepare the glaze. In a small saucepan over medium heat, whisk together milk, Truvia, orange zest and juice, cinnamon, and cardamom. Bring to a simmer and cook over low heat 7-10 minutes. Remove from heat and set aside.
Remove scones from oven and allow to cool before drizzling with the glaze and serving.
Notes
To prepare a flax egg: whisk together 1 tablespoon ground flax with 3 tablespoons water and allow to thicken for 10-15 minutes or until consistency similar to a beaten egg is reached.