Orange Walnut Scones {grain-free, vegan}


I like to plan laziness. Life gets so hectic with work, family, and all of that other junk that is involved in being a responsible adult that the simple joy of a lazy Sunday morning in your pajamas past a socially acceptable hour with a bonus cup of coffee (or two or three) needs planning. I make sure my To-Do list is complete (or as complete as it ever gets), my ducks are in a row, my I's are dotted, and my T's are crossed. But (most importantly), I make sure we have some great baked goods to nibble on and dunk in our coffee during our extended laziness.  Enter the perfect scone.  I am sucker for a great scone. It has to be fresh, have the perfect balance between dry and moist, and be able to hold up to being repeatedly dunked into my coffee cup. And should the scone have a hint of citrus zest in it, I am sure to swoon. So when trying to plan what to make for our lazy Sunday morning, my eyes shifted to our overflowing fruit basket. We came home from the farmer's market yesterday with a enormous bag of oranges the farmers practically paid us to take. Clearly, citrus  season is in full swing and some orange scones already half in my coffee cup were on my mind.   


2 1/2 cups almond meal

1/2 teaspoon sea salt

2 tablespoons ground flaxseed meal

6 tablespoons warm water

4 tablespoons maple syrup

1/3 cup melted coconut oil + extra for greasing

zest of 1/2 a large orange

1/2 cup freshly squeezed orange juice

1 cup walnuts, roughly chopped

1. Preheat your oven to 350 degrees F and make sure the rack is in the middle of the oven.

2. In a small bowl, mix warm water and ground flaxseed meal. Mix and set aside. This is important to do early in the baking process so that the mixture has a few minutes to sit and congeal. It should sit for about 5 minutes.

3. In a medium bowl, combine almond meal, sea salt, maple syrup, coconut oil, orange zest, and orange juice.  Mix well until all the ingredients are well combined. Mix in flaxseed mixture and stir until the batter resembles cookie dough batter.  Fold in walnuts.

4. Using two spoons or an ice cream scoop, portion the scone batter onto a greased baking sheet 2 inches apart.  

5. Bake for 20 minutes. Alow 10 minutes to cool and serve warm.