🟢 Ingredients

• 2 ¾ C whole wheat flour (330 g)
• 5 tsp baking powder (20 g)
• 1 tsp salt (5 g)
• 1 tsp cinnamon powder (2.5 g)
• 1 C chopped walnuts (120 g)
• ½ C non-dairy milk (soy milk preferred) (120 g)
• ½ C orange juice (120 g)
• 2 tsp orange zest (4 g)
• 2 Tbsp applesauce (30 g)
• 1 tsp vanilla extract (5 g)
• 3 Tbsp maple syrup or date syrup (60 g)

🟢 Glaze Ingredients (Optional)

• 1 C raw cashews, soaked (150 g)
• ⅓ C maple syrup (105 g)
• ⅓ C fresh orange juice (80 g)
• ¼ C soy milk (60 g)
• 1 tsp vanilla extract (5 g)
• 1 tsp orange zest (2 g)
• ⅛ tsp salt (0.75 g)

🟢 Equipment

• Mixing bowl
• Measuring cups + spoons
• Spatula
• Orange squeezer
• Grater or peeler
• Knife
• Rolling pin (optional)
• Silicone baking mat or parchment-lined baking sheet
• Food processor or high-speed blender (for glaze)
• Squeeze bottle (optional for glaze)

🟢 Preparation

1. Preheat the oven to 400°F (200°C).
2. Zest the orange for both the scones and glaze. Set aside.
3. Squeeze fresh orange juice if using homemade.
4. In a mixing bowl, stir together all dry ingredients, including chopped walnuts.
5. Add the remaining ingredients and gently mix until a dough forms.
   • Too dry? Add a splash of milk or orange juice.
   • Too sticky? Dust in a little more flour.
6. Transfer dough to a lightly floured surface. Roll (or press by hand) into an 8-inch (20 cm) circle.
7. Cut into 8 equal triangles.
8. Place scones on a baking sheet, leaving space between each.
9. Bake on the middle rack for 13–15 minutes, until lightly golden.
10. Cool for a few minutes before removing from the tray.
11. Once cooled, drizzle with glaze and finish with orange zest or serve glaze on the side for dipping.

🟢 Glaze Preparation

1. Soak cashews in water for 30 minutes to 1 hour.
2. Blend all glaze ingredients until smooth and creamy (Add more or a bit less milk or orange juice to adjust consistency).
3. Transfer to a container and refrigerate for at least 1 hour before using.

https://plantbasedtimes.substack.com/p/orange-scones?r=48n1nx