Yumm!! I shared this picture on Instagram last week, but man oh man, are these good! This recipe all started with my need for a new on-the-go breakfast. With a full morning of classes, I needed something that would keep me satisfied until lunch. As a former breakfast bar junkie, I understand the need for an easy breakfast to throw in your bag or eat in the car. One morning, after realizing the banana I packed had been smooshed, I wandered into Whole Foods to grab something to eat for breakfast. In a frenzy, I made a quick decision to go with a vegan walnut date scone and was pleasantly surprised by its delciousness. Like woah! Who knew scones were so good!?! The next day, I went back and the next day again...
For pity of my wallet and probably my waistline, I decided to re-create the Whole Food's Walnut Date Scone with a healthier twist. And so, today I share with you my perfected Walnut Date Scone recipe!
What You'll Need:
+ 2 cups whole wheat pastry flour (I got mine at Whole Foods)
+ 3/4 cup of old fashioned oats
+ 3/4 teaspoon finely ground teaspoon sea salt
+ 4 teaspoons of baking powder
+ 6 raw medjool dates, pitted and chopped
+ 1/4 cup walnuts, chopped
+ 5 tablespoons Earth Balance butter, cold
+ 1/4 cup of granulated sugar
+ 3/4 cup of unsweetened almond milk
+ 2 teaspoons pure vanilla extract
+ Preheat the oven to 350 degrees F.
+ In a large mixing bowl mix the pastry flour, oats, salt and baking powder together.
+ Add the 5 tablespoons of cold Earth Balance butter. Mix the butter into the dough with your hands until the butter forms tiny pea size balls. Add in the chopped walnuts and dates.
+ Add the sugar, almond milk and pure vanilla extract and mix to blend the dough completely.
+ Place the dough in the refrigerator and chill for 20-30 minutes.
+ Bake the scones for 18-22 minutes or until lightly browned.
Nutritional Info: 1 scone
301 calories, 11 g of fat, 48 g carbs, 6 g fiber, 18 g sugar, 6 g protein,
* Compare to a Starbuck's Cranberry Scone containing 490 calories