Healthy Apple Cinnamon Scones (vegan, oil-free)
These apple cinnamon scones are a healthier take on traditional scones and are made with NO oil! Usually scones are super high in fats that aren’t so good for you, but in this case, I used coconut cream here and a little bit of almond flour to give these babies the “fat” it needs to still taste delicious. If you can’t find a can of coconut cream at your grocery store, you can take a can of full fat coconut milk and put it in the back of your fridge for 24 hours. Then open the can and only use the cream/hardened part of the can. Save the water and leftovers for smoothies or something else. I usually get my canned coconut cream or coconut milks at Sprouts, Trader Joe’s, or Whole Foods. These healthy apple cinnamon scones are vegan, oil-free, and refined sugar free. They are so delicious and I love love love the crispy cinnamon sugar top. It’s perfect for breakfast or dessert. A little drizzle of pure maple syrup makes it heaven in your mouth. They are best eaten fresh the day you make them because the scones will soften and lose their crispy tops after the first day. However, if you reheat them in your toaster oven or oven, then you can get that yummy crispy top again. I love anything apple cinnamon and these scones are so comforting, tasty, and loved by everyone!
Healthy Apple Cinnamon Scones (vegan, oil-free)
Ingredients
- 1/2 cup coconut cream (I used canned coconut cream. If you can’t find that at the store, place a can of full-fat coconut milk in the back of the fridge for 24 hours. Scoop out just the cream for the scones.)
- 1 tsp apple cider vinegar
- 1/4 cup apple sauce
- 1 3/4 cup all-purpose flour
- 1/4 cup almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup coconut sugar (or brown sugar)
- 1 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 1/2 cup thinly chopped and sliced apples (use a sweet apple like fuji)
Topping
- 1 tbsp coconut sugar (or brown sugar)
- scant 1/2 tsp cinnamon
Instructions
- Mix the apple sauce, apple cider vinegar, and coconut cream in a bowl and put it in the freezer for 20-25 mins. Prep the ingredients and slice the apple in the meanwhile.
- In a large bowl, add the flour, almond flour, baking powder, baking soda, coconut sugar, cinnamon, nutmeg, and salt. Mix with a spatula until well combined and set aside. Prep the apples and set aside.
- Take the milk mixture out of the freezer. Break any frozen portions into smaller bits and give it a stir. Add it to the flour bowl and mix until combined. It is supposed to be a little bit crumbly. If it’s too dry, add a tablespoon of coconut milk or any non-dairy milk and stir. Don’t over mix. Add in the apples and vanilla extract and mix until just combined. The dough will be stiff.
- Transfer the dough to parchment or silicone lined baking sheet. Using a little flour, shape the dough into a somewhat circle of about 3/4 inch thick. Brush a little bit of coconut milk or any non-dairy milk on top of the scones. Mix the coconut sugar and cinnamon in a small bowl and sprinkle over the dough. Slice the scones into 8 pieces using a pizza cutter. Then put in the freezer for 15 minutes.
- While the scones are in the freezer, preheat the oven to 425 degrees F. Remove the sheet from the freezer and carefully separate the scones a bit if you can. Bake for 20-25 mins or until a nice golden brown. You want a nice golden crust to form on top. Check by tapping if the scones sound hollow. If not, then bake for another 3 to 5 mins. Remove from the oven and let it cool for 15 minutes on the pan. Serve warm with a drizzle of maple syrup if you’d like! Best when eaten fresh.
- Store in an airtight container. Reheat by warming it in a toaster oven or in the oven to achieve that crispy topping again since the scones will soften after the first day.
