Vegan Churro Scones – No Oil

Name: Vegan Churro Scones No Oil (Vegan Cinnamon Scones)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 3/4 cup flour ((I use 3/4 cup whole wheat and 1 cup unbleached all purpose)); 1/4 cup almond flour (, or use more flour for nutfree); 2 tsp baking powder; 1/4 tsp baking soda; 3 tbsp brown sugar or coconut sugar; 1 tsp cinnamon; 1/2 teaspoon salt; 3/4 cup cream from a chilled full fat coconut milk can (+ 2 to 3 tbsp coconut cream/milk as needed, (chill the can for an hour and scoop the thick white part)); 1/2 cup grated apple mixed with 1 tsp lemon juice; 1/2 to 1 teaspoon vanilla extract ((depends on your vanilla preference)); Optional add ins: 1/3 cup chopped pecans or walnuts; 1 tbsp brown sugar; 1.5 tbsp cane sugar; 3/4 tsp ground cinnamon

June 4, 2019 By Richa 47 Comments

These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Soyfree Recipe Nutfree option Glutenfree option Jump to Recipe

Scones are the sweet breakfast of choice in our house. No one seems to like pancakes much. Insert surprise emoji :). Some buttery, just lightly sweet scones, with fruits and masala chai however are Perfect.

These Scones need just 8 ingredients and 1 Bowl. Mix all the dry, add some chilled coconut cream and apple and mix to make a dough. Shape into a disc, brush with coconut cream so that the cinnamon sugar stays put. Sprinkle the cinnamon sugar mixture generously. Then slice and bake! There is no added Oil in these scones. The chilled coconut cream is enough fat for the amazing buttery flaky texture. Chill the coconut cream for longer for best results! For a lower fat scone, sub half of the coconut cream with chilled lite coconut milk. Lets make a double batch of these cinnamony scones.

Ingredients for these Vegan Churro Scones and substitution options

These scones use a mix of wheat flour, all purpose and almond flour for the base. Almond flour adds texture and a hold for the moisture which helps in scones when omitting the oil/butter.
baking powder and soda are added for leavening.
brown sugar, cinnamon, vanilla and salt for sweet and flavor. Salt brings out the sweet flavor in baked goods.
Chilled Coconut cream from a can of full fat coconut milk helps with the scone/biscuit texture instead of chilled butter.
Some grated apple adds texture and moisture into this simple scone.
The dough is brushed with coconut cream and sprinkled with cinnamon and sugar mixture for a churro like crust.
For variations add berries of choice to the dough, add some nuts such as pecans or walnuts.
To make these 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.

Step Photos:

Assemble the ingredients. Mix all the dry ingredients in a bowl. Add the coconut cream and mix using a fork. Add in the apples and more coconut cream a tbsp at a time until the dough just about forms.

Transfer the dough to a parchment lined baking dish. I like to use a stoneware baking dish for crisp scones with higher moisture content because of the walls of the dish(even more important if baking oilfree or glutenfree). Baking sheets can sometimes brown the scones faster at the bottom, making them a bit hard bottom, and also cause more moisture loss during baking.

Brush coconut cream on the dough, so the cinnamon sugar mixture can stick well. Then sprinkle generously with cinnamon sugar mixture. Slice, separate and bake!

Serve the scones warm with a fruit compote or simple icing or as is. They are crisp on the outside and soft and moist and delicious inside.

How to store Vegan Churro Scones

Store the freshly baked scones, covered with a towel on the counter for upto 2 days.
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 Biscuits and Scones from the blog

These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. #Vegan #scones #Churroscones #Veganscones #VeganRicha #Nutfree option

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5 from 14 votes

Vegan Churro Scones No Oil (Vegan Cinnamon Scones)

These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Vegan Soyfree Recipe Nutfree option Glutenfree option

Prep Time10 mins

Cook Time20 mins

Chill time1 hr

Total Time30 mins

Course: Breakfast

Cuisine: American, fusion, Vegan Glutenfree

Keyword: churro scones, cinnamon sugar scones, dairy free scones, oil free vegan scones, vegan cinnamon scones

Servings: 6

Calories: 259kcal

Author: Vegan Richa

Ingredients

1 3/4 cup (218.75 g) flour (I use 3/4 cup whole wheat and 1 cup unbleached all purpose)
1/4 cup (28 g) almond flour , or use more flour for nutfree
2 tsp baking powder
1/4 tsp baking soda
3 tbsp brown sugar or coconut sugar
1 tsp cinnamon
1/2 teaspoon salt
3/4 cup (169.5 g) cream from a chilled full fat coconut milk can + 2 to 3 tbsp coconut cream/milk as needed, (chill the can for an hour and scoop the thick white part)
1/2 cup (62.5 g) grated apple mixed with 1 tsp lemon juice
1/2 to 1 teaspoon vanilla extract (depends on your vanilla preference)
Optional add ins: 1/3 cup chopped pecans or walnuts

Topping:

1 tbsp brown sugar
1.5 tbsp cane sugar
3/4 tsp (0.75 tsp) ground cinnamon

Instructions

Preheat the oven to 435 deg F ( 225 C) . Mix the dry ingredients(flour to salt) in a large bowl until well combined.
Add the coconut cream. Use a fork to mix it into the flour until it forms crumbs.
Add the apple, vanilla extract and mix in. Add coconut cream (use coconut milk if the mixture is very dry) 1 tbsp at a time until the dough begins to come together. Bring the dough together until somewhat smooth. do not knead or overwork the dough.
Place on parchment lined baking dish and shape into a 1 inch thick disk. Brush with coconut cream. Mix the sugars and cinnamon and sprinkle all over. Slice and move the slices to have half inch space between them.
Bake for 16 to 18 mins. Remove the scones from the dish after a minute. Serve hot with some vegan butter or a simple sugar icing or a fruit compote.
Store covered on the counter for upto 2 days, or refrigerate in a container for upto 5 days or freeze for upto a month.
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.

Notes

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. Also, I prefer oat flour for muffins and scones as rice flour dries out even more.

Reduce the fat: Sub half of the coconut cream with chilled lite coconut milk.

Make it With Oil: Add 2-4 tbsp vegan butter or solid refined coconut oil with the coconut cream

Nutrition is for 1 scone.

Nutrition

Nutrition Facts

Vegan Churro Scones No Oil (Vegan Cinnamon Scones)

Amount Per Serving

Calories 259 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Sodium 254mg11%

Potassium 288mg8%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 12g13%

Protein 5g10%

Vitamin C 0.7mg1%

Calcium 105mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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