Why You’ll Love Vegan Figgy Maple Scones Recipe

I love this recipe because it feels indulgent yet simple. I can make the dough quickly, the ingredients are straightforward, and the results always feel special. I like how the maple flavor isn’t overpowering but still very present, and how the figs keep every bite moist and interesting. I also appreciate that it’s fully vegan without sacrificing texture or flavor.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Scones
7 ounces (207 ml) full-fat coconut milk, divided
3 tablespoons (45 ml) maple syrup
1 tablespoon (7 g) ground flaxseed
2 teaspoons (10 ml) vanilla extract
2 1/4 cups (305 g) unbleached all-purpose flour
1/4 cup (54 g) sugar
1 tablespoon (13 g) baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup (56 g) cold vegan butter
3/4 cup (103 g) quartered fresh black figs

Glaze
1 1/2 cups (195 g) powdered sugar, sifted
2 tablespoons (30 ml) maple syrup
2 tablespoons (30 ml) full-fat coconut milk

Directions

I start by preheating the oven to 400 degrees and lining a baking sheet with parchment paper. I measure out 2 teaspoons of the coconut milk and set it aside for brushing later. In a small bowl, I whisk together the remaining coconut milk, maple syrup, ground flaxseed, and vanilla extract, then set that mixture aside.

In a large mixing bowl, I whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg until everything is well combined. I cut the cold vegan butter into the dry ingredients using a pastry cutter or fork until the mixture looks like small crumbles. I add the liquid mixture and gently fold it in until no dry pockets remain. Then I fold in the figs until they are evenly distributed. The dough is sticky, so I let it rest for about 5 minutes, placing it in the refrigerator if my kitchen is warm.

I heavily flour a flat surface, transfer the dough, and gently knead it for about 2 minutes. If it’s still too sticky, I sprinkle in a bit more flour as I knead. I roll the dough into a circle about 1 1/2 inches thick, slice it into 8 wedges, and transfer them to the prepared baking sheet. I brush the tops with the reserved coconut milk and bake for 24 to 28 minutes, until the tops are golden.

Once baked, I let the scones cool on a rack for 10 minutes. While they cool, I whisk together the powdered sugar, maple syrup, and coconut milk until the glaze is smooth. When the scones have cooled enough, I drizzle the glaze over the top and let it set before serving.

Servings and Timing

I usually get 8 scones from this recipe. The prep time is about 10 minutes, the bake time is around 25 minutes, and I allow about 10 minutes for resting and cooling, bringing the total time to roughly 45 minutes.

Variations

I sometimes swap the fresh figs for dried figs if that’s what I have on hand, chopping them a bit smaller and adding a splash of extra coconut milk. I also like adding chopped walnuts or pecans for extra crunch. On occasion, I sprinkle a little coarse sugar on top before baking for added texture.

Storage/Reheating

I store these scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want to reheat one, I warm it in the oven at a low temperature or give it a quick toast so the edges crisp up again.

FAQs

Can I make these scones ahead of time?

I often prepare the dough, shape it, and refrigerate it overnight, then bake fresh in the morning.

Can I freeze these scones?

I like freezing them unglazed. I thaw them at room temperature and add the glaze after reheating.

What can I use instead of fresh figs?

I use dried figs, dates, or even chopped apples when fresh figs aren’t available.

Do these scones taste very coconutty?

I find the coconut milk very subtle and not overpowering at all.

Can I reduce the sugar?

I sometimes slightly reduce the sugar, but I keep enough to maintain the scone texture.

Why is my dough very sticky?

I find that fig moisture can vary, so I just add a bit more flour while kneading.

Can I skip the glaze?

I’ve made them without glaze many times, and they’re still delicious on their own.

What’s the best way to serve these scones?

I love serving them slightly warm with coffee or tea.

Can I make them gluten-free?

I’ve had success using a good-quality gluten-free all-purpose flour blend.

How do I know when they’re done baking?

I look for golden tops and a firm but fluffy interior when gently pressed.

Conclusion

I love making these Vegan Figgy Maple Scones when I want something cozy, homemade, and a little special. They always feel like a treat straight from a bakery, yet I know exactly what goes into them. Every time I bake them, they remind me how comforting simple, thoughtful baking can be.