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Healthy Apple Cinnamon Scones (vegan, oil-free)

These apple cinnamon scones are a healthier take on traditional scones and are made with NO oil!
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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.
Servings: 8
Author: valeria.chao