Whole Grain White Chocolate, Fig, Thyme, and Walnut Scones with a Cardamom Glaze
This recipe combines the hearty goodness of whole grains with the luxurious sweetness of white chocolate, the subtle earthiness of figs, and the aromatic charm of fresh thyme. Topped off with a delicate cardamom glaze, these scones are a sophisticated and mouth-watering treat that will impress any guest or family member.
Equipment
- baking sheet
- Mixing bowls
- measuring cups and spoons
Ingredients
- 2 cups whole wheat pastry flour
- 1 Tbsp baking powder
- 1 Tbsp ground flax seeds
- ¼ tsp kosher salt
- ½ cup coconut sugar
- 1 Tbsp fresh thyme leaves
- 8 Tbsp vegan butter cold
- ½ cup almond milk + 1 Tbsp divided
- 1 ½ tsp vanilla extract divided
- ½ cup dried figs chopped
- ½ cup vegan white chocolate chips
- ⅓ cup walnuts chopped
- ½ cup powdered sugar
- ½ tsp ground cardamom
Instructions
- Preheat oven to 400 °F.
- In a large mixing bowl combine flour, baking powder, flax seeds, salt, coconut sugar, and thyme.
- Cut the vegan butter in and use a fork or pastry cutter to cut into the dough until a rough sandy texture forms.
- Pour ½ cup almond milk and 1 tsp of vanilla extract into the flour mixture and mix. As the dough starts to come together add in the figs, white chocolate, and walnuts. I started using my hands at this point to bring the dough together. The dough will seem dry but keep mixing and it will come together into a stiff dough.
- On a parchment-lined baking sheet form the dough into a circle that is 1” thick.
- Using a pizza cutter or large knife cut the dough into 8 wedges like pizza slices and move scones 1 inch apart for baking.
- Bake scones for 20-24 minutes until light golden brown.
- Let scones cool for 15 minutes before serving.
- While the scones are cooling combine the powdered sugar, ground cardamom, 1 Tbsp almond milk, and ½ tsp vanilla extract in a small mixing bowl to make the glaze.
Notes
Store scones in an air-tight container for up to 3 days.
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