Vegan Scones and Caramel

  • Prep time 10min (+15min baking)
  • Serves 8
sugar freevegan

I have first heard about scones when I came to New Zealand, we don’t have such a thing back at home in Slovenia. Although many of them are a simple symphony of butter and cheese they can be something quite special for a Sunday breakfast. I am a sweet tooth, always have been – got that from my momma, so I’ve decided to make sweet vegan scones with caramel. Not necessary a smart idea for a breakfast, but always a good solution for a midday snack.


  • 1 cup almonds
  • 2 cups spelt flour*
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ginger powder
  • pinch salt
  • 1/3 cup chilled coconut oil
  • 2 bananas**
  • ¼ cup almond milk
  • 2 Tbsp maple syrup or rice malt syrup
  • ½ tsp vanilla extract


  • ½ cup dates (soaked for 15min)
  • 1/2 cup warm almond or coconut milk
  • 2 Tbsp almond butter or tahini
  • pinch salt
  • ½ tsp vanilla extract
  • 1 Tbsp lemon juice
  • 2 Tbsp coconut oil

Preheat the oven to 220C. Put the almonds in the oven and bake at least for 3 minutes. Leave to cool and than chop them. In a bowl mix all of the dry ingredients – spelt flour, almonds, baking powder, cinnamon, ginger and salt. Add the chilled coconut oil and incorporate with a fork until you get a crumbly texture. In another bowl mix the wet ingredients – mash the bananas, milk, vanilla, maple syrup and mix well.  Add the wet ingredients into dry and mix with hands if needed. Shape into a circle and divide into 8 pieces. Assemble each piece on a baking paper and bake no more than 15min. Meanwhile, make the caramel.

Add all of the above ingredients in a blender and blend until smooth.

Once scones slightly cooled, serve with caramel and extra nuts.

*For a gluten free version use 1 cup almond flour and 1 cup rice flour instead of Spelt.

**Change the bananas with pumpkin puree.