Double Nut Vegan Drop Scones
Prep time
Cook time
Total time
Serves: 16-18 scones
For scones:
  • 1⅓ cups whole wheat pastry flour
  • 1 cup walnuts, ground to a fine meal
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¾ cup So Delicious Dairy Free Almond Plus Almond Milk
  • 7 tablespoons vegetable oil (or baking oil of choice - can use almond oil!)
  • ⅓ cup almond paste (marzipan), crumbled
For topping:
  • ⅓ cup confectioner’s sugar plus a drop of vanilla or almond extract, if desired, and water to thin (optional)
  • 2 tablespoons sliced toasted almonds or pecans (optional)
  1. Preheat oven to 400ºF.
  2. Whisk together flour, ground walnuts, baking powder, and salt.
  3. In a large glass measuring pitcher, whisk together almond milk, oil, marzipan and stir to mix well.
  4. Make a well in dry ingredients. Pour in almond milk mixture and gently combine JUST until liquid and dry ingredients form a shaggy dough. Don’t overmix! Dough will be wet.
  5. Drop batter by greased tablespoon or small cookie scoop onto parchment lined baking sheet, shaping lightly with floured fingers; for a total of about 16-18 scones.
  6. Bake for 14-18 minutes, or until tops are light golden brown and biscuits are cooked through.
  7. These are delicious and savory plain, but to ice them, add water by quarter teaspoonful to confectioners sugar to make an icing you can drizzle. Top with sliced almonds or toasted pecans, if desired.
Recipe by Go Dairy Free at