Vegan Apple Scones (Oil-Free)
Servings:8 scones
Part vegan scone, part healthy muffin, these Apple Cinnamon Oat Flour Scones have irresistible cinnamon-sugar tops with bits of apple peeking through. No butter or oil, so they're healthier and easier to prepare than traditional scones! Vegan, oil-free and gluten-free.
Ingredients
- 2 ¼ cups oat flour plus more for forming the dough - See Notes about measuring.
- ⅔ cup almond flour
- 5 tablespoons granulated sweetener of choice, divided - I used organic cane sugar.
- 2 teaspoons baking powder
- 2 ½ teaspoons ground cinnamon, divided
- ½ teaspoon ground ginger, optional
- ½ teaspoon fine sea salt
- 3 tablespoons smooth almond butter
- ½ cup applesauce
- ¼ cup non-dairy milk
- 2 teaspoons vanilla extract
- 1 small apple, any sweet variety, cored and finely chopped - About ⅔ cup chopped.
Optional Maple Glaze:
- 1 tablespoon coconut butter - This is pureed coconut, not oil. Sub almond butter if desired.
- 1 tablespoon maple syrup
- 1 teaspoon non-dairy milk, for consistency
Instructions
- Preheat oven to 425 degrees F (218 C), and line a baking sheet with parchment or a silicone mat.
- In a mixing bowl whisk together the oat flour, almond flour, ¼ cup sugar, baking powder, 2 teaspoon cinnamon, ginger, if using, and salt. In a separate small dish, mix together the remaining tablespoon of sugar and ½ teaspoon cinnamon.
- In a small bowl whisk together the almond butter, applesauce, milk, and vanilla.
- If you haven't already, core and finely chop the apple, and set aside. Pour wet ingredients into dry, and stir until combined. Fold in about two-thirds of the chopped apple, reserving some to press into the tops of the scones.
- Sprinkle some oat flour on a flat work surface, and shape the dough into a disc about 7-inches across and ¾ to 1-inch thick. Cut into 8 triangles, using more flour as needed to help with sticking. NOTE: for rustic scuffins (drop scones), you can skip this step of forming and cutting the dough. Simply spoon biscuit-size amounts of dough onto the baking sheet. Depending on size cook time may be reduced, so keep an eye on them around the 10 min mark.
- Press reserved pieces of apple into the dough wherever it is needed, and liberally sprinkle cinnamon sugar on top. Transfer dough to the prepared pan, and bake for 12 to 13 minutes or until crisp on top and golden on the bottoms.
To make the optional maple glaze:
- In a mug or ramekin, warm the coconut butter just enough to melt it (5 to 10 seconds in the microwave gets the job done). Whisk in the maple syrup, and add a teaspoon of milk as needed for consistency. Drizzle over scones, and serve immediately.
Notes
Measuring Oat Flour
There are contradictory weights for oat flour depending on where you look. I have measured and weighed Arrowhead Mills organic oat flour (90 g per cup) and homemade oat flour I blended in the Vitamix with similar results.
For the best results use a kitchen scale and weigh exactly 205 grams of oat flour for this recipe. If you don't have a scale, whisk the oat flour first, then spoon it into the measuring cup and level off the top.
If you use a measuring cup to scoop the oat flour straight out of a bag, you'll likely scoop up too much which will result in very dry scones. Scones are already more dense and dry than other quick breads.
Storage and Reheating
Scones are best eaten fresh, but they're also great toasted the next day.
Store scones at room temperature for 1 to 2 days or refrigerated for up to four days. Warm briefly in the microwave or in the oven or a toaster oven to bring back the crusty exterior.
Scones also freeze well. Thaw overnight then reheat as desired.
Nutrition
Calories: 233kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Cholesterol: 0mg | Sodium: 155mg | Fiber: 5g | Sugar: 12g | Vitamin A: 31IU | Vitamin C: 0.9mg | Calcium: 79mg | Iron: 1.7mg
