Skip to content
My debut cookbook Savoring is now available for purchase!
Murielle Banackissa

Maple Poached Plum Scones

Print recipe
1 hour 10 mins Prep: 35 mins Cook: 35 mins
Serves 8

These vegan scones are made of a buttery-rich dough and topped with fragrant, slightly tart, sweetened-to-perfection, poached plums. Featuring a wonderful seasonal fruit, these bakery-style pastries are delicious as a snack, a dessert or with a cup of coffee in the morning.


Poached Plums

  • ½ cup maple syrup
  • 2 firm plums , pitted and cut into 16 slices
  • ½ vanilla bean , scored lengthwise
  • 2 cardamom pods , slightly broken open

Scone Dough

  • ½ cup unsweetened soy milk
  • 1 tsp apple cider vinegar or fresh lemon juice
  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 ½ tsp baking powder
  • 8 tbsp (1 stick) salted vegan butter
  • ¼ cup maple syrup
  • 1 tsp turbinado sugar
  • Cooking spray, melted butter, or neutral oil , for greasing the pan

Make the poached plums:

  1. Step 1

    In a small saucepan, combine the maple syrup, plum slices, vanilla bean, cardamom pods, and 1 cup of water. Cover and bring to a boil over medium-high heat.

  2. Step 2

    Once boiling, remove the lid, reduce the heat to medium low, and continue cooking for 3 to 4 minutes, or until the plums are tender, but not mushy. 

  3. Step 3

    Remove from the heat and use a slotted spoon to transfer the plums to  a bowl to cool. 

Make the scone dough:

  1. Step 1

    In a small bowl, mix together the soy milk and apple cider vinegar. Let sit for 5 minutes to curdle while you prepare the rest of the dough. 

  2. Step 2

    In a large bowl, use a wooden spoon to mix together the all-purpose flour, whole-wheat flour, and baking powder. 

  3. Step 3

    Add the vegan butter and incorporate using a pastry cutter or a fork until the mixture forms  a soft, sandy texture that slightly sticks together when pinched. Alternatively, in a food processor, pulse together the dry ingredients, then pulse in the butter. Transfer the mixture to a large bowl before moving onto the next step.

  4. Step 4

    Using a rubber spatula, mix in the now slightly curdled milk and maple syrup. until no flour streaks are left. 

  5. Step 5

    Grease 8 slots in a muffin pan with cooking spray.

  6. Step 6

    Using a #16 cookie scoop (or a 1/4-cup measuring cup), scoop out the scone dough into the greased muffin pan. Heat the oven to 375ºF. Top each scone with two poached plum slices. Place the muffin pan in the refrigerator for 10 minutes.

  7. Step 7

    Heat the oven to 375ºF. Remove the muffin pan from the refrigerator and top each scone with a sprinkle of turbinado sugar, if using. 

  8. Step 8

    Bake the scones for 20 to 25 minutes, or until the scone edges are just starting to brown, then broil at 500ºF for 1 to 2 minutes, or until golden brown. 

  9. Step 9

    Remove the scones from the oven and let cool for 5 minutes before removing the scones from the pan and letting cool on a wire rack for at least 10 minutes.

Common Questions & Swaps

  • I cannot find plums where I am, could I replace them with another fruit? Yes, absolutely. This recipe works wonderfully with nectarines, peaches, and apricots.
  • Can I replace the vanilla bean with vanilla extract? Technically, you could use 1 1/2 teaspoons of vanilla extract instead of the vanilla bean, but I highly recommend using a vanilla bean as the flavor is stronger.

  • Can I use full-fat coconut milk in this recipe? No, the fat content is too high and that will affect the texture of the scone making it too heavy and dense.

  • Can I use another flour than AP flour? I have not tested this recipe with another flour, but I would think that all purpose gluten free flour would work well here. You can substitute the whole wheat flour with more all purpose flour. Although I have not tested the recipe with other flours, I would think that oat flour, almond flour and tigernut flour would work well instead of the whole wheat flour.

  • If you only have unsalted vegan butter on hand, you can use it in this recipe and add 1/4 teaspoon of salt to the dry ingredients.

  • If you don’t have vegan butter on hand, swap it out for the same amount of hard coconut oil + 1/4 teaspoon of salt.

Overhead shot of maple poached scones
Many maple poached scones laid on wooden board
Closeup of maple poached plum scone
Maple Poached Plum Scone open in two with flaky buttery interior.

What do you do when you have an abundance of fresh local stone fruit in your fridge?

Incorporate them into every. single. dessert.

Yep, that has basically been me for the past month or so! If you have been following me on Instagram, you know I have made a variety of desserts using stone-fruits — from my Spiced Plum Cake to my Vegan Apricot and Cherry galette, stone fruits have quickly become my obsession!

Overhead of maple poached plum scone.

The scone dough itself is my personal go-to dough. It is made out of all-purpose flour and whole wheat flour. The all-purpose flour makes these scones nice and light and reminiscent of traditional bakery-style scones. While the whole wheat flour adds a little bit of a crumbly texture and some fiber to these pastries.

Furthermore, I believe that what makes scones exceptional is their buttery texture and flavor. That is why I used vegan butter in this recipe — I promise you the aroma in your kitchen while these are baking will be mouthwatering!

As for the plums, they are poached in a mixture of maple syrup, cardamom and vanilla bean. This technique allows each plum slice to be infused with comforting aromas that enhance the plums’ sweetness and subtle tartness, making them the perfect garnish on these scones!

Well, that is it for these Maple Plum Scones. They are seriously addictive and truly make you feel like you are eating a dessert from a bakery!

If you do give this recipe a try and share about it on Instagram, make sure to tag me (@muriellebanackissa).

Have a wonderful week my friends!

Discover more recipes featuring delicious stone fruits:

Closeup of Plum Cake in a black plate.
1 hour 10 mins Serves 10
Spiced Plum Cake
Overhead of Apricot Cherry galette with 3 slices cut out.
1 hour 45 mins Serves 12
Cherry Apricot Galette