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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

Vegan Apple Cinnamon Scones on white tile

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!

Vegan Apple Cinnamon Scones on white cake stand

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.

Ingredients for our Vegan Apple Cinnamon Scones in bowls Ingredients for our Vegan Apple Cinnamon Scones in a white bowl

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.

Ingredients for our Vegan Apple Cinnamon Scones in a white bowl

Dough for our Vegan Apple Cinnamon Scones in a white bowl

Dough for our Vegan Apple Cinnamon Scones in a parchment lined white baking dish

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.

Sliced Scone Dough for our Vegan Apple Cinnamon Scones in a parchment lined white baking dish

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

Our Vegan Apple Scones in a baking dish

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 Apple Cinnamon Scones on white tile

Vegan Apple Cinnamon Scones (No Oil, Low Fat)

4.98 from 40 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 20 minutes
Chill time:: 35 minutes
Total: 35 minutes
Servings: 6
Course: Dessert
Cuisine: American
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

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Ingredients 
 

  • 1/2 cup non dairy milk such as almond milk, ,soy milk, oat milk or light coconut milk
  • 1 tsp lime juice
  • 1/4 cup apple sauce
  • 1 3/4 cup flour, (I use 1/2 cup whole wheat and 1 1/4 cup unbleached all purpose)
  • 1/4 cup 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 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

Nut-free: use more flour for nutfree, and use full fat coconut milk for the non dairy milk.
Use Oil/vegan butter: if you want to use oil in these esp if omitting nut flour, 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. 
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 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

Calories: 229kcal, Carbohydrates: 47g, Protein: 5g, Fat: 3g, Saturated Fat: 0.5g, Sodium: 270mg, Potassium: 262mg, Fiber: 3g, Sugar: 16g, Vitamin A: 14IU, Vitamin C: 1mg, Calcium: 129mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.98 from 40 votes (11 ratings without comment)

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97 Comments

  1. Loni Gofran says:

    Is there a way to make this nut free AND gluten free? What flour combos would you suggest to do that?

    1. Vegan Richa Support says:

      Nut-free: use more flour for nutfree, and use full fat coconut milk for the non dairy milk. 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 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

  2. Sharan says:

    5 stars
    I made last night and thought they were delicious. I used whole wheat pastry flour and almond flour. This morning I enjoyed one with hot tea! I have looked for a really good vegan scone recipe with no oil forever. Thanks for this!

    1. Vegan Richa Support says:

      So happy you liked it!

  3. Chris says:

    5 stars
    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!

    1. Vegan Richa Support says:

      So glad you enjoyed it!

  4. Laura says:

    5 stars
    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!

    1. Vegan Richa Support says:

      yay! thank you!

  5. Meghan says:

    5 stars
    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!

    1. Vegan Richa Support says:

      thank you 🙂

  6. kara says:

    How to make these gluten and dairy free? Thanks. This looks perfect. Better c option cat thaStarbucks.

    1. Richa says:

      Use a gf flour blend. The recipe is already dairy free

  7. Randy Barbara says:

    5 stars
    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!

    1. Vegan Richa Support says:

      Yum, and yay! So glad you enjoyed!