There is an absolutely amazing vegan bakery in Jacksonville, Florida called Sweet Theory Bakery. Their donuts are definitely some of the best I have ever had. They have a maple bacon donut that is to die for. I know maple bacon desserts were kind of the trend for a while, and I don’t really like to jump on all the trendy food bandwagons, but it has kind of died down a bit. So, I had been thinking for a while about a maple bacon scone inspired by how delicious the donut at Sweet Theory is. Then I came across a recipe for a maple pecan scone from The Pioneer Woman, and decided to combine my idea with hers and of course make it vegan. Here is the recipe for her scones, maple nut scones.
Well let me tell you, the results were astounding! This scone is hands down the best one I have ever had. So light and fluffy, the contrast of textures and flavors are outrageous! This is exactly the kind of recipe I think of for winter, the maple flavor and the smokiness from the coconut bacon. They are so comforting and holiday breakfast ready!
Using cold vegan butter and cutting it into the dry ingredients, just like a biscuit, is how you make these so fluffy and moist, and buttery! Then the addition of pecans into the actual scone gives it a great texture. The crispy and smoky coconut bacon on top is so perfect and goes so well with this scone it is insane.
You can use this coconut bacon for lots of different things as well, so you may want to make more, especially if your husband keeps walking by and stealing it! I was never really one to miss bacon, I don’t really care. However, I always hear, I would be vegan or vegetarian, but I can’t because of bacon. Well, my friends, this is a fabulous alternative. It is smoky and sweet and has the perfect crunch to it. So mouth watering. I crave coconut bacon way more than I ever did with real bacon, because ya know…real bacon is kind of gross.
So, in conclusion, make these friggin’ scones. For real, you will not be disappointed. There are a few different steps, but each is incredibly easy, and you can make the coconut bacon first and then leave the oven on the same temperature for the scones. The icing requires no cooking skills whatsoever, and is mega delicious. Alright kids, have fun and enjoy!
- 1 C. Unsweetened coconut flakes
- 1/2 Tbsp. Liquid smoke
- 1 Tbsp. Maple syrup
- 1 Tbsp. Soy sauce or tamari
- 2 3/4 C. All purpose flour
- 1/2 C. Oats (processed to a flour)
- 1/3 C. Brown sugar
- 2 Tbsp. Baking powder
- 1 tsp. Salt
- 1 C. Vegan butter, I used Earth Balance (cold)
- 1/2 C. Pecans, chopped
- 2 Tbsp. Flax meal
- 3 Tbsp. Water
- 3/4 C. Coconut cream
- 1 C. Powdered sugar
- 3 Tbsp. Almond milk
- 1 Tbsp. Maple syrup
- 1 tsp. Salt
- Preheat oven to 350.
- Make the coconut bacon first, in a small bowl, whisk together the liquid smoke, maple syrup and soy sauce. Add the coconut and toss to coat.
- Once fully coated, spread evenly on a baking sheet lined with parchment paper and bake at 350 degrees for 12-15 minutes. It will get crispy.
- While the coconut bacon is baking, make the scone dough. Add all the dry ingredients to a large mixing bowl and whisk together.
- Add the cold vegan butter in chunks and cut into dry mixture with a pastry cutter or fork until the vegan butter is in pea sized chunks.
- Stir in the chopped pecans.
- Next, mix together the flax and water to make a flax egg. Let thicken for a minute, then add to the dry mixture along with the coconut cream.
- Stir, and then finish by kneading together for a minute until everything is fully combined.
- Turn dough out on to floured surface, and pat out into a large disk, about an inch or so thick. Cut into 8 triangles, I like to use a pizza cutter.
- Once coconut bacon is done, place the scones onto a baking sheet lined with parchment paper and bake at 350 for 20-25 minutes.
- While the scones are baking, make the icing, just whisk all the ingredients together in a medium sized bowl.
- Once the scones are done, let them cool a bit, then dip them in icing, and top with coconut bacon.
- And you are done! Great Job!