These delightful chickpea flour drop scones are a unique vegan twist on the traditional treat. Packed with protein and flavor, they are perfect for breakfast, a snack, or even dessert. The addition of a maple tahini drizzle elevates these scones to a whole new level!

Ingredients

  • 1 ½ cups chickpea flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon coconut sugar
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 1 tablespoon apple cider vinegar
  • ¼ cup almond butter (or any nut/seed butter)
  • ½ cup dried cranberries (or your favorite dried fruit)
  • ¼ cup chopped walnuts (optional)

For the Maple Tahini Drizzle

  • ¼ cup tahini
  • 2 tablespoons pure maple syrup
  • 1 tablespoon water (more as needed for consistency)
  • Pinch of salt

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large bowl, combine the chickpea flour, baking powder, salt, cinnamon, and coconut sugar. Whisk together until well mixed.

In a separate bowl, mix the almond milk and apple cider vinegar. Allow it to sit for about 5 minutes to create a buttermilk effect.

Pour the almond milk mixture into the dry ingredients, and add the almond butter. Stir until just combined. Be careful not to over-mix; a few lumps are okay.

Fold in the dried cranberries and chopped walnuts if using, ensuring they are evenly distributed throughout the batter.

Using a spoon or ice cream scoop, drop generous spoonfuls of the batter onto the prepared baking sheet, leaving some space between each scone as they will spread slightly.

Bake in the preheated oven for 15-18 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.

While the scones are baking, prepare the maple tahini drizzle. In a small bowl, whisk together tahini, maple syrup, water, and a pinch of salt until smooth. Adjust the consistency by adding more water if needed.

Once the scones are done, remove them from the oven and allow them to cool slightly on a wire rack.

Drizzle the maple tahini sauce over the warm scones before serving. Enjoy these deliciously unconventional drop scones with a cup of your favorite tea or coffee!