Vanilla Bean Scones
Ingredients
Scone Ingredients
  • 1Cup Lentilsdry (or 2 cups, cooked)
  • 2Tbsp Ground Flaxseed
  • 2.25Cup All-Purpose Flour
  • 1/2Cup Rolled Oats
  • 1Tbsp Baking Powder
  • 1Tsp Salt
  • 1/2Tsp Cinnamon
  • 1/2Cup Dried Currantsor any other dried fruit, nuts, or chocolate chips
  • 1/2Cup Medjool Datespitted (abut 7 dates)
  • 6Tbsp Agave Nectar
  • 1Tsp Almond Extract
Glaze Ingredients
  • 1/2Cup Organic Powdered Sugar
  • 1Tbsp Plant-Milkor water
  • 1/2Tsp Vanilla Extract
  • 1/4Tsp White Vinegar
Instructions
  1. Preheat the oven to 400 degrees.
  2. Rinse 1 cup of dry lentils, then combine with 3 cups of water and bring to a boil. Cover and simmer for 30-35 minutes, until tender. Drain and let cool.
  3. In a small bowl, mix the ground flaxseed with 1/4 cup of warm water. Stir and set aside to thicken.
  4. In a large mixing bowl, stir together the flour, oats, baking powder, salt, cinnamon, and currants. Set aside.
  5. In a food processor, process the lentils, dates, agave nectar, almond extract, and flaxseed paste until smooth. Fold this lentil mixture into the dry ingredients. Continue folding lightly with a spatula to combine.
  6. Turn dough out onto a lightly floured surface and flatten and pat with your hands into about a 10×10 inch square, around 1/2 inch thick. Cut the dough into 16 equal squares. Cut each square in half diagonally to make 32 triangles.
  7. Line a cookie sheet with parchment paper and sprinkle lightly with flour. Place the cut triangles onto the sheet about an inch apart. Bake for about 15 minutes, until puffed and firm. Remove from oven and cool on a wire rack.
  8. Make the icing by mixing together the powdered sugar, water, vanilla extract, and vinegar. Lightly drizzle the icing across the cooled scones just before serving.
Recipe Notes

Inspired by  Starbucks Petite Vanilla Bean Scones

Read the blog post where this recipe originally appeared: Vegan Vanilla Bean Scones Recipe