Vegan Apple Cinnamon Scones! Crisp Apple Scones with No added refined Oil and No Coconut milk! Lower fat delicious Apple Pie Scones. Vegan Soy-free Oil-free Recipe. Can be nut-free. Jump to Recipe
Fall Baking needs scones! These Spiced Cinnamony Apple Scones are just perfect to use the apple bounty. They are also low-fat with no added oil and no full fat coconut milk! And yes, they are still crisp and biscuity!
I usually use full fat coconut milk for scones when making the without oil/butmter and that works out really well. It is not low fat, so I decided to experiment with other options. The 2 things tot make a good low fat scone are 1. do all possible things to keep the moisture from baking out, which can result in dry scones, 2. Chilling at several points for the biscuit like texture rather than cake or muffin texture.
In these scones, I use almond milk and apple sauce as the wet ingredients, which are frozen until some portions of the mix freezes. This mix is used to make the scone dough. The apples are tossed in maple syrup to keep a barrier between the apple moisture and the scone dough. The dough is topped with a liberal dusting of cinnamon and sugar. This helps seal in some of the moisture during baking. The shaped scones are chilled again before baking for a nice crisp crumb. Substitution options are in the notes and in the post. Lets make these!
Ingredients for Vegan Apple Cinnamon Scones
- Non dairy milk, lime juice and apple sauce for the wet ingredients for the Scones.
- Flour, I use a mix of all purpose and wheat flour. See Recipe notes for glutenfree option.
- Almond flour adds texture and some fat. If you are omitting the almond flour to make nut-free, use coconut milk for the non dairy milk to add a little fat to the scone.
- baking powder and baking soda are used for leavening.
- Sugar of choice for slight sweetness and salt to balance the flavor.
- Apple pie spice and vanilla extract add flavor, use pumpkin pie spice or use cinnamon.
- Apples are tossed in maple syrup, so that they don’t leak too much moisture into the surrounding dough making it gummy.
- coconut sugar and cinnamon are sprinkled on top to make a nice crisp crust. This is especially essential with lower fat baking to have a barrier to reduce moisture loss during and after baking.
How to make Vegan Apple Cinnamon Scones with step photos
Mix the apple sauce, lime juice, non dairy milk in a bowl and put it in the freezer for 20-25 mins. Prep the ingredients and slice the apple in the meanwhile.
Toss the apple with maple syrup in a bowl and set aside. In a large bowl, mix the dry ingredients really well.
Take the milk apple sauce mix bowl out of the freezer. Break any frozen portions into smaller bits. Reserve 2 tbsp and add the rest into the flour and mix. Press and mix to break the frozen bits. Larger frozen bits will make the dough sticky later, so break them and mix.
Add in the apples and vanilla extract if using and mix. Add the remaining apple sauce mix if needed 1 tbsp at a time. The dough should be slightly stiff and just about combined. Transfer the dough to a lined baking sheet or dish. Use flour to shape into a circle of about 3/4 inch height.
Brush non dairy milk or remaining apple sauce mixture. Sprinkle cinnamon sugar. Slice using pizza cutter. Separate the scones a bit. Then put in the freezer for 15 mins (this is especially helpful when using lower fat non dairy milk).
Preheat the oven to 435 deg F. Bake for 17 to 19 mins. Remove from the oven and cool for 10 mins. Add a sugar icing if you wish and serve. Cover with a light towel to store.
Can I make these Apple Cinnamon scones Gluten-free?
Mix 1/2 cup oat flour/white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch. Use 1 3/4 cup of the mix instead of the regular flour.
You might want to add 2 tbsp vegan butter or coconut oil for gluten-free as gf flours tend to dry out faster. Once baked, cool under a towel and store in a covered container.
Can I make the scones without almond flour?
Yes, just use more all purpose flour. Almond flour adds a bit of fat to these scones, so with the almond flour omission you want to use atleast a 1/4 cup full fat coconut milk of the 1/2 cup non dairy milk
How to Store Scones
- Store the freshly baked scones, covered with a towel on the counter for upto 1 day.
- Scones can be refrigerated in a closed container for upto 5 days.
- Scones can be frozen unbaked for upto a month. Remove from the freezer and thaw for 10 mins(while the oven is preheating), then bake. Frozen scones might need 1-2 mins more to bake.
- Baked scones can also be frozen for upto a month. Thaw on the counter for an hour, then reheat in the oven.
More Scones and Biscuits
- Vegan Pumpkin Scones with Pumpkin Caramel Glaze No Oil
- Vegan Churro Scones. No Oil
- Vegan Biscuits – no Oil
- Jalapeno Cheddar Biscuits. GF
- Vegan Pumpkin Cornbread 1 Bowl
- Vegan Pumpkin Biscuits
Recipe Card
Vegan Apple Cinnamon Scones (No Oil, Low Fat)
Ingredients
- 1/2 cup (118.29 ml) non dairy milk such as almond milk ,soy milk, oat milk or light coconut milk
- 1 tsp lime juice
- 1/4 cup (61 g) apple sauce
- 1 3/4 cup (218.75 g) flour (I use 1/2 cup whole wheat and 1 1/4 cup unbleached all purpose)
- 1/4 cup (28 g) almond flour (Nut-free: use more flour for nutfree, and use full fat coconut milk for the non dairy milk)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3 tbsp brown sugar or coconut sugar
- 1.5 tsp apple pie spice or use 1.25 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp all spice, 1/8 tsp cardamom(optional), or use pumpkin pie spice
- 1/2 teaspoon salt
- 1.25 cups (156.25 g) thinly sliced apple or finely chopped (very thin slices)
- 1.5 tbsp maple syrup
- 1/2 tsp vanilla extract optional
- Optional add ins: 1/3 cup chopped pecans or walnuts
Topping:
- 2 tbsp coconut sugar
- 3/4 tsp ground cinnamon
Instructions
- Mix the apple sauce, lime juice and non dairy milk in a bowl and put it in the freezer for 20-25 mins. Prep the ingredients and slice the apple in the meanwhile.
- Toss the sliced apple with maple syrup in a bowl and set aside. In a large bowl, mix the dry ingredients really well.
- Take the milk apple sauce mix bowl out of the freezer. Break any frozen portions into smaller bits. Reserve 2 tbsp and add the rest to the flour bowl and mix. Press and mix. the larger frozen bits of the milk mixture will make the dough sticky later, so press to break those bits and mix. Add in the apples and vanilla extract if using and mix.
- Add the remaining apple sauce mix if needed 1 tbsp at a time to make a stiff-ish dough. The dough should be slightly stiff and just about combined. Transfer the dough to parchment lined baking sheet or stoneware/ceramic dish. Using flour, shape the dough into a somewhat circle of about 3/4 inch height.
- Brush non dairy milk or any remaining apple sauce mixture. Mix the cinnamon and sugar in a small bowl and sprinkle over the dough. Slice using a pizza cutter. Separate the scones a bit. Then put in the freezer for 15 mins.(This is important for low fat milks).
- Preheat the oven to 435 deg F(225 C). Remove the sheet from the freezer and Bake for 17 to 19 mins. Check by tapping if the scones sound hollow. If not, then bake for another 3 to 5 mins. Remove from the oven and Cover with a light towel to cool for 10 mins. Add a simple sugar icing if you wish and serve.
- Store the freshly baked scones, covered with a towel on the counter for upto 1 day. Scones can be refrigerated in a closed container for upto 5 days. See storage paragraph above for freezing instructions. Apples in the scones continue to leak moisture, so they will soften with time.
Video
Notes
You might want to add atleast 2 tbsp vegan butter or coconut oil for gluten-free as gf flours tend to dry out faster. Once baked, cool under a towel and store in a covered container. Nutrition is for 1 Serve
Nutrition
Chris
Hi Richa,
My girlfriend gave me a huge bag of apples from her tree. I stumbled upon this recipe and had to try it. It was fantastic! I added pecans and shredded the apples with a grater and they came out perfectly. I shared them with my girlfriend and other friends (non vegan) and they absolutely raved! I am gonna make another batch this week.
Thanks for another great recipe!
Vegan Richa Support
So glad you enjoyed it!
Laura
I did the GF version, adding the coconut oil as suggested. Baked for the 19 minutes + 3 more minutes. My dough seemed stickier than the pictures…..the final product has the consistency of banana bread. It is delicious though and I applaud the clean ingredients. Thank you!
Vegan Richa Support
yay! thank you!
Meghan
Richa,
This recipe was a delicious bedtime snack for my toddler and I on a cozy fall evening.
Richa, I just read your story. I’m so impressed of you and how you’ve handled your journey. Your perseverance is inspiring. I’m actually at a loss for words I’m in such awe.
Your recipes always work, they are always delicious and they are healthy. I literally couldn’t ask for more.
Thank you for your work. I’m going to buy your books but while I wait for them to arrive I will be saving many of your recipes on here. Again, wow!
Vegan Richa Support
thank you 🙂
kara
How to make these gluten and dairy free? Thanks. This looks perfect. Better c option cat thaStarbucks.
Richa
Use a gf flour blend. The recipe is already dairy free
Randy Barbara
Really enjoyed making this recipe even though I messed up by getting distracted and inadvertently skipping the final step of putting it in the freezer for 15 minutes before baking — it STILL came out great! Not too sweet and perfectly moist. This will become a reliable addition to my weekly schedule!
Vegan Richa Support
Yum, and yay! So glad you enjoyed!
Amanda
I made these as stated in the recipe exactly, and omg they are so good. It tastes so much like fall. I can’t believe how good these are without having any oil or butter.
Vegan Richa Support
Thank you for the kind comment. I hope you enjoy making all season!
Meggie
These were such a hit!! Your recipes are always my go to when a sweet craving hits. Just the right amount of sweet with flours that try to keep it healthy. I did a coconut milk/sugar/pinch of cornstarch glaze for the top!
Vegan Richa Support
perfect sounds yummy
Andrea
Excellent recipe, followed the recipe but substituted almond meal instead of almond flour. Baked 17 minutes and turned off heat; left in oven 4 minutes longer. Moist and sweet without the additional sugar topping. Thanks for the recipe!
Vegan Richa Support
thank you Andrea
Patricia
Can you please clarify the gluten-free process in the NOTES? You give the measure for GF flour + 2 Tbsp oil/butter.
Then you say to add 3-4 Tbsp butter/oil to mix , then add 1/2 C. milk. When is this last part used?
Richa
That’s a different heading. I updated it. The 3-4 tbsp butter is if knitting nut flour.
For Glutenfree , you want to use atleast 2 tbsp vegan butter, you can also use upto 4 tbsp. Gf flours dry out , hence i mention to add the fat, since this original recipe is low fat
Lori
If I choose the butter/oil option, does that eliminate the applesauce? TIA ❤️
Richa
Yes, see notes section for instructions. Use 3-4 tbsp butter and fork it jn then add upto 1/3 cup chilled non dairy milk to make the dough
Talos
Thank you for the recipe, has been looking for oil free low fat vegan scones.
However, I don’t know what’s wrong.
My scones turned out to be crispy outside but cakey ( like muffin ) inside.
I followed the instructions to freeze the apple sauce milk mix for 25 mins ( there is no frozen/ icy bits ) and freeze 15 mins for the completed dough.
Thanks again !
Vegan Richa Support
It sounds like you did everything right. they are supposed to be crisp and biscuity like but not too much ” 2. Chilling at several points for the biscuit like texture rather than cake or muffin texture.”
did you chill them again before baking and after shaping them?
Monica M
These are SO yummy – and easy to make! Not too sweet, which is just how I like my scones.
Question: if I wanted to make these higher protein, could I add a couple of egg whites (could they replace something)? Alternately I could use vegan vanilla protein powder in Place of some of the sugar/flour. Trying to balance my macros and would love to have these as an (almost) daily staple 😊
Richa
Replace a quarter of tbe flour witb protein powder
Gs
i dont need it to be glutenfree just wheat free can i use buckwheat or oats or rye ?
they look so good i have a jar of cranberrys i dont use this would be perfect for this jummy treat –
Richa
Oat and buckwheat are Glutenfree so they will need starches to bind . You can. Use them as a part of my Glutenfree blend mentioned in notes.
Rye has gluten so use that as a sub for regular flour
Gs
potato flour and aquafaba maby then ?
Pollyannacook
I made these today and oh, so delicious! Your technique made so much sense, thank you! I’m pouring over your IG for more amazing recipes to try!
Richa
Awesome
Dee Hughes
I want to make these NOW, but have no applesauce 🙁 Could I sub a “flax egg” or use Bob’s Red Mill Egg replacer in lieu of applesauce?
Richa
Use 1 flax egg
Hinke
I am going to make these tomorrow, can’t wait! But I am wondering if i could add a few tbsp of nut butter to create a similar affect as the butter/oil?
Vegan Richa Support
yes, a couple variation option I always write in Notes:
Use Oil/vegan butter: Use 3-4 tbsp softened vegan butter or oil and mix in the dry until crumbly. Add 1/2 cup chilled non dairy milk and mix in. Fold in the apples, then add more non dairy milk as needed.
Brooklyn
These were very good. I used 4 tbsp cornstarch, 3 tbsp oil, and 1/4 cup full fat coconut milk.
Thank you very much for this wonderful recipe. ^-^ Next time I will try to make your banana scones. They look delicious!
Vegan Richa Support
So glad you enjoyed these! 🙂
Gail
A delicious dessert and morning treat. We’re trying to lower our fat and sugar intake and these were perfect. I used half all-purpose and half whole wheat pastry flour, in addition to the almond flour. Full of apple-y goodness and the crisp topping and spices added a wonderful depth of flavor without being too sweet. I added all the liquid and the dough ended up a little sticky, so I made them a bit under 3/4″ high and baked for a extra 10 minutes. Loved by all in the family… vegan, carnivore and omnivore.
Amy
I was really excited that these came out with the texture I want from a scone — I’ve never made scones before! I used the extra flour/coconut milk option and it worked beautifully. I did end up baking about five extra minutes, after separating the scones more on my baking tray partway through the bake when they seemed to be trying to bake themselves together. Thank you for the recipe, Richa!
Beth
For the gluten free option, do you still add the 1/4 cup almond flour in addition the flour mix recipe you provided? Also, for the mix, do we measure 1 3/4 cup and just save the extra for another use ? Mix 1/2 cup oat flour/white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch. Use 1 3/4 cup of the mix instead of the regular flour.
Richa
Yes add it
Beth
for the gluten mix, do we measure 1 3/4 cup and just save the extra for another use ?
Sam
For vegan and no oil, these turned out great! A bit more effort than some of Richa’s other recipes but nonetheless great with very little sugar involved. Definitely need some coffee or tea on the side for dipping 🙂
Bridget Holloway
Loved this recipe! I’ve been wanting to try making scones and this was a delicious and easy way to start! I’ll definitely make it again.
lisa buchanan
I always love Richa’s recipes and started following her when I went vegan 4 years ago – this recipe is also great. We had these this morning and I substituted pears for apple and added some lemon zest at the end. Cooking time was upward of 30 minutes in a cast iron scone plan. I filled the empty pan areas with water to keep everything moist. One note – this is not a quick bread type recipe. It’s more a leisurely brunch aka trash-the-kitchen morning. End-to-end this was easily an hour so keep that in mind if you are trying to do it to a time schedule. Enjoy!
Karisa Yoder
This was my first time making scones ever and I was surprised by how well they turned out! So delicious and great texture. I’ll be sure to make these again and again!
Richa
yay
S
I used Almond flour and whole wheat pastry flour. Could it have been that?
Richa
most likely. whole grain flours usually need more moisture and more help with leavening. did you use more almond flour than listed?
S
Hi. I’m bummed as mine didn’t turn out. I must have read directions wrong because it was heavy and cake part tasteless. Not sure what happened as I went by recipe I thought. I use your recipes a lot and I hope to try this one more time! Thanks for doing the hard part for vegans!
Richa
Oh no! That should not be the case. May be the baking powder was old. What flours did you use?
Kelly Miclette
Just made these for a snow day. My kids LOVED them. Your recipes are always delicious.
Richa
Awesome!
Brenda
Could I substitute the applesauce with some coconut yogurt or use yogurt in here somewhere?
Richa
yes, sub the applesauce with yogurt
Tammy Baranoff
Fantastic. Made it with all spelt flour, had the right texture. Thank you
Richa
awesome!
Kara
I’m excited about this recipe! I’ve been having to follow a low histamine diet which I had never heard of and is very complicated. I think this might work except for the lime juice! Can I just omit it?
Richa
yes just omit. If you can use vinegar, then use apple cider vinegar
Amy
Delicious and easy to make. I had some golden raisins handy and threw them in too and the scones turned out so tasty!
Richa
awesome!
Jenny
Super Yummy! These scones will become a family tradition during apple season!
Richa
yay!
Els
These were the very first scones that I ever made and they turned out delicious! The topping with coconut sugar and cinnamon just before baking makes it a perfect autumn yummie treat. Great recipe :-).
Richa
thanks!
Laura
Have made these many times and they always turn out delicious. Since a trip to the apple orchard, I’ve been making them weekly. I cut them out with a circular cookie cutter and usually get 11 in a batch.
Richa
awesome!
Celina
I’m planning on making these this Saturday, I’m just wondering if I should use unsweetened or sweetened applesauce? And is the flavor better if I use full fat coconut milk instead of almond milk?
Richa
either will work as its not a big amount to alter sweetness of the scones much. yes to full fat coconut milk for better texture and flavor
Leila Khalifeh
these were delish!
Richa
Aweesome! thanks!
Monique
This recipe was a failure for me. I didn’t have almond flour so I used the alternative milk/coconut milk option. After 17 min the toothpick came out clean. I put a towel over it for 10 min as suggested. Then as I was serving I saw that it was under baked by at least 10 minutes. The dough looked really good going in. But after being out of the oven for 10 min it was too late to bake longer. I’m toasting up individual pieces in hopes of saving the work. Is it really supposed to be only 17 to 19 min?!? I love all your other recipes!
Richa
Oh no. There are several things that could affect the baking, The oven might not be as hot as it indicates(ovens are often not callibrated correctly), the apple slices may be a bit thick, adding to the cooking time (you want thin slices, see pics), the scones might have been made too tall or maybe they were kept too close to each other etc. one or a combination of these issues would end up affecting the bake time. You can slice the scones and bake.They will get slightly crusty and toasty.Slather with some vegan butter to serve. To check for the next batch, knock the scone on top, or pick it up with a spatula and knock the bottom, it should have a crust like feel and a hollowish sound. Also bake 5 mins longer. A slightly crusty scone is better than underbaked. Hope this helps!
Julie
The exact same thing happened to me, Monique. I’ll definitely let them bake 25 to 30 minutes next time. I’ll give this another shot because it tastes really good 🙂
Richa
Thanks Julie, i’ll update instructions to check and bake longer. looks like the variables can add enough variable time
Richa
You also want to move the pieces a little away from each other.If they are too close, they take longer to cook
Nichole
Thanks for posting this! Great recipe for cafes too.
I made a version to try to work in flaxseed meal and sunflower seeds, and thought you might be interested in some of the references I found for some of the ingredients (posted after ingredients).
42 grams rye sourdough starter
61 grams pineapple
1/2 cup unsweetened almondmilk
155 grams sprouted wheat berry flour
65 grams flaxseed meal + 65 grams water for it
30 grams ground/milled sunflower seeds
Increased baking time.
Thanks again – I had much better results starting from your recipe than from my tinkering before 🙂
-Nichole
Emma
These are very good and I like eliminating the refined oil. I used all whole wheat flour but probably would go with half whole wheat/half unbleached white if I were serving them to guests. Question: If I want to do a more traditional scone flavor with raisins instead of apples, would that work with the remaining ingredients? Would it be OK to replace the applesauce with additional non-dairy milk?
Richa
With the lower fat content, the whole grain flour would dry out much faster. f you want to use all whole wheat, use coconut milk or add some oil in
Yes use raisins, add in atleast a 1/4 cup shredded apple as it will add some extra moisture. The smaller and shredded amount wont add much flavor. applesauce can be subbed with non dairy milk
Sarah
I’ve got everything but the apple sauce and almond flour…would it be too weird to substitute some soft cooked pintos?
Richa
yes pintos would be very weird in the scones. Use more non dairy milk for the apple sauce and 2-3 tbsp oil or vegan butter for the almond flour
Renee
We’re just loving this recipe in my house!!!!!! A few people in a group have also made it and we all agree it rocks! Thanks!
Richa
Awesome!! Thank you! Please do add a rating with the comment!
kate
Thank you for this recipe! I’ve been a scone freak for years but giving up dairy & eggs made it so much harder to figure out how to make a delicious scone. A few weeks ago I was in Chicago and had the cranberry almond scone at Peet’s Coffee — I know it’s not plant-based but I couldn’t resist and it was sublime. If you ever post a recipe for a cranberry almond scone — or have tips on how to translate those flavors with this recipe — I’m all in!!
Again, thank you for this recipe — it’s now at the top of my to-bake list!
Richa
Thanks! Add almond slivers and almond extract and fresh or frozen cranberries. I think they also might have lemon in the scones, so some lemon zest.
Amy R Darlington
Recipe gives several options — can you give detail on nutrition facts? Is this using almond flour and what kind of dairy-free milk?
(i.e., full-fat coconut, low-fat coconut, almond, soy, etc.)
Richa
yes its with almond flour and almond milk. I give sub options for almond flour if you cannot use it, otherwise it is needed in the recipe. I usually use almond milk for wherever I mention non dairy milk unless some other option is better suited and that will be mentioned.
Melissa
My daughter and I made these tonight. We added an 1/8 tsp of cloves. This recipe is so delicious with the little hint of lime with the sweet tart apples. Absolutely the best scones I’ve tried and all without oil. Thank you, Richa!
Richa
Awesome! so glad you loved them!
Nina
Thanks for low fat scone recipe! Hurrah! Is almond flour the same as ground almonds (UK) I will make the apple sauce (assuming that it is just apple and water cooked down together) Should I be using an eating/dessert apple OR a cooking apple (tart like a Granny Smith Apple) for the apple sauce and scone mixture? Thanks again……
Richa
yes ground almonds. Yes applesauce is just apples cooked down. you can pressure cook peeled cubed apples (4 or 5 apples) with a 1/4 cup water for 5 mins. Then mash really well and simmer tot reduce moisture content for another 4-5 mins. Cool and use or store
Selena
This looks great! I was wondering if this is freezable . If so pre baked frozen or post baking frozen
Richa
Hi Selena, see freezing information in the section above the recipe
trish
OMG!!!! These look awesome! Now to find me some apples …can’t wait to try these…already shared the recipe as I couldn’t keep it to myself.
Richa
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