Double Nut Vegan Drop Scones


This recipe for nutty vegan drop scones is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Jessie Grearson. To qualify, the recipe contains 8 ingredients or less, but includes Almond Plus Protein Almond Milk by So Delicious Dairy Free.

Double Nut Vegan Drop Scones

So Delicious Dairy Free Recipe Madness Contest - BadgeJessie says, “Here is a treat for those who long for buttery scones. These vegan drop scones are tasty and delicate and have a subtle nutty flavor that people love. Plus, this recipe is simple enough for anyone to make.” (note that the photo shown is without icing and nuts)

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Double Nut Vegan Drop Scones

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan, and vegetarian. For soy-free vegan drop scones, choose your oil wisely – many brands of vegetable oil are soy-based.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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