Trail Mix (Vegan) Scones

When I first moved to Chicago I started going to the Green City Market as often as I could in the summer months.  Most weekends my roommate Alex and I would stop on our way to the beach.  One week we decided to stop by the stand that Bleeding Heart Bakery had at the time (I wish they still did) and we ordered scones as our pre-beach meal. This was a random choice only because  I’m not sure I had ever had a scone before that day. But oh am I glad I did. Al and I still talk about those scones. They were sweet but not too sweet, crumbly and soft but not too crumbly. And packed with nuts, dried fruit and I don’t even know what else.  While I could easily just go to the actual bakery and buy one, something tells me that I probably won’t since I have yet to go in five plus years. One of these days….but! In the mean time, I recreated them and while I couldn’t tell you if they taste much like the original (it’s hard to tell after all this time), I am pretty proud of myself with these results.   The version I made are vegan, but you could non-veganize them too by using butter instead of coconut oil and regular milk instead of coconut milk.

Let’s just say I made scones in to about 3 meals in the past week (and the scones didn’t last a full week).  What I love about them is that they are packed with awesome ingredients, have very little sugar and still taste beyond awesome.  Like I want to eat one every day for the rest of my life awesome.

Whole Wheat Trail Mix Scones

lightly based off of these

3 cups whole wheat flour

2/3 cup plus 1 tablespoon sugar

1 T baking powder

1/2 t baking soda

12 T coconut oil

1 T flax seed

Approx 1 cup or so of trail mix mix-in’s:  I used sunflower seeds, raisins, chia seeds, pepitas (pumpkin seeds), chocolate chips and a few chopped almonds

1 cup plus 1 1/2 tablespoons buttermilk–I used 1 cup coconut combined with 1 T of vinegar

1 teaspoon vanilla extract

Preheat oven to 425°. Line baking sheet with parchment or spray with cooking spray.  Combine flour, 2/3 cup sugar, baking powder, 3/4 teaspoon salt, and baking soda in large bowl. Add the coconut oil.  Because coconut oil is stickier and harder to work with at room temperature than butter, I melted 3/4 of it–about 8 tablespoons.  The remaining 4, I added in pieces and mixed into the batter.   If you are using butter–you won’t need to melt any of it, just chop into small pieces and then mix into the batter.  Form a well in the center of the batter and add in buttermilk and vanilla.  Stir just until ingredients come together–don’t overstir.  Add in all mix-in’s that you want and combine.  Place dough onto pan and flatten.   I actually cut the recipe in half and made 7 scones, so if you make the full recipe, do 2 big circles instead of just one.   Flatten and cut the circle into triangles.

Scones traditionally have sugar on top–but I also decided to mix this part up a bit.  I put regular sugar on 1 scones,  Trader Joe’s chocolate and coffee grinder on 2, cinnamon on one, sea salt on one, one plain, and lavender on the last one.   Seriously loved them all.  If I had to choose my favorite I would say the plain sugar or sea salt were my fav’s.  Least favorite were the coffee grinder scones because the coffee just didn’t go that well–it wasn’t bad, but I also wouldn’t recommend.

Bake for approx 20 minutes or until outside edges are slightly brown.  Let cool at least slightly before fully cutting.


Golden brown on the outside, soft and crumbly on the inside.  Now I wish I had another!

I can’t believe tomorrow is already Friday–this week flew by!  Hope everyone has a fabulous Friday and weekend, see you Sunday



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