April 22, 2021

Vegan Date Scones with Pistachios and Rose Glaze

The caramel-like bits of dates in these vegan date scones add to the nutty pistachios in a crumbly, soft, and flaky scone. On top, the light, floral, rose glaze adds a delicate and aromatic touch. Perfect for breakfast or dessert, but best with a warm cup of tea.

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Baked Goods for Breakfast

I’m really not much of a breakfast person- I skip it, a lot of the time. Or often I have a meal around 11, and am never clear if I was eating breakfast or lunch. Basically the only two ways to guarantee I will eat breakfast are having some freshly baked bread around, or baking a batch of scones, muffins, coffee cake, even cookies or cake, the night before. I’m not saying it’s the most healthy approach to breakfast, but it is a sure way to know that there will be a breakfast in my future. And an afternoon snack. They’re also a good way to get breakfast to a group, since it’s one batch of cooking and everyone is taken care of. Plus, you can taste the love! Should I come up with more reasons to justify a baked sugary breakfast everyone and then?

Looking for Vegan Bake-Ahead Breakfasts? Try one of these!

How to Make Pistachio Vegan Date Scones

I love making scones because there’s really no need to try and make them look perfect. Because they never will. They’re crumbly, lumpy, and whatever shape they darn well please to take. Throw a little glaze on top, and call it a day. Start by mixing together some plant-based milk with vinegar and vanilla extract to make a quick “buttermilk”. You can use any plant milk you like, but some work better than others. I recommend soy, and almond also works pretty well. But since it’s going to be baked into scones, honestly it doesn’t really matter too much. Use whatever you have. Then mix your dry ingredients together. After, you’re going to cut some plant-based butter into the scones (if you can’t find vegan butter, use coconut oil). You want to make sure not to over mix it, because the presence of some larger bits of butter is what makes scones crumbly and flaky. I use a pastry cutter (AKA a dough blender, pastry knife) to break up the butter without melting it, but you can also use a fork, or even your hands if you’re quick about it. Once the butter is cut in, you’ll add the curdled plant milk and mix, tossing pistachios and cut dates in as well. As soon as the dough comes together (again, don’t over mix it!), scoop it out onto a clean, lightly floured countertop to shape it. You can do whatever shape you want, but I normally go for circles, cut into quarters. Bake them for roughly 18 minutes. The tricky part is, before you glaze them you need to let them cool. If you don’t, all the glaze will just sink into the warm scones, leaving them with vague pink streaks instead of a proper glaze. The glaze is made with powdered sugar, rose water (which I found at an Indian Grocery, but you can also get online), a little vanilla extract, the tiniest pinch of salt, a drop of red food coloring, and water. You could also use more soy milk instead of water, if you like. Only once the scones are completely cool, drizzle with the glaze. It will lighten as it hardens into a nice and pastel pink. That will only take a few minutes to harden and not be sticky, and then it’s time to eat!

Looking for Vegan Scone Recipes? Try one of these!