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
- Vegan Pumpkin Scones with Pumpkin Caramel Glaze No Oil
- Vegan Biscuits – no Oil
- Jalapeno Cheddar Biscuits. GF
- Vegan Pumpkin Cornbread 1 Bowl
- Vegan Pumpkin Biscuits
Vegan Churro Scones No Oil (Vegan Cinnamon Scones)
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
Nutrition
Helen says
June 4, 2019 at 12:39 pmOh good grief! My mouth is watering. These sound so so good but forget the 1tsp cinnamon, I’ll be adding 1tbsp!!
I am defo going to make these and let you know how they turn out.
Helen
Richa says
June 4, 2019 at 1:15 pmawesome! thanks!
Aeriol Nicols says
June 4, 2019 at 4:11 pmYOUR GLUTEN FREE OPTION DOESN’T MAKE SENSE.
It says 1/2cup oat flour, 1/1/4c almond flour, 1/3 c potato flour.
Then you say to use only 13/4 cups. when that adds up to just over two cups of flour.
Also you don’t mention if we eliminate the other 1/2 almond flour listed after the 13/4 c flour.
Looks good but baking can be an exact science so need to know what is correct. thanks.
Richa says
June 4, 2019 at 5:23 pmYou can do either. If you are omitting the extra almond flour, then use 2 cups total of the gf flour blend. i’ll add the note
The starch often packs a lot more so the total flour you will get might be slightly less than what i should be(2 cups). You can always use the entire batch and add a bit more coconut cream as needed to bring the dough together.
Aeriol Nicols says
June 4, 2019 at 6:02 pmThank you for the clarifiation. I plan to have a go in the next few days.
Denise Walther says
June 4, 2019 at 8:01 pmSounds delicious! I can’t wait to make these. Thanks!
Sue says
June 5, 2019 at 1:02 amWould separate Coconut Cream work rather than opening a tin of the milk? It’s easy to get the tins of the cream here.
Richa says
June 5, 2019 at 10:09 amyes use canned coconut cream.
Milo says
June 5, 2019 at 4:30 pmCan we use regular flour instead of whole wheat?
Richa says
June 5, 2019 at 5:02 pmyes
Kalley says
June 6, 2019 at 6:02 amHi there! These look amazing!! I’m actually trying to stay away from coconut based milks. Is there a replacement for the coconut cream/milk?
Richa says
July 14, 2019 at 11:08 pmts mentioned in the notes. You can use alternate milks like almond or soy. add 2 tbsp vegan butter or oil to the flour mixture and mix and then add the milks
Rita says
June 8, 2019 at 5:12 amOverall very good. I made it with all AP flour and no apples (added coconut oil instead). It turned out much softer and moister than a typical scone, probably because I ran out of coconut cream and had to use coconut milk for about half the amount. Next time I will refrigerate two cans of coconut milk.
Richa says
June 8, 2019 at 11:25 amAwesome! Yes do try with the coconut cream. They might have needed a minute or so longer bake time for crispier crust. Ovens and pans can vary. So try adjust the bake time as well.
Eva says
June 8, 2019 at 1:21 pmThis recipe is just delicious. Thank you so much for sharing.
Will definitely be making this again soon.
Richa says
June 8, 2019 at 3:26 pmawesome thanks!
Kristi Heffelfinger says
June 8, 2019 at 2:19 pmMade these this AM for Breakfast. Wasn’t sure how they would turn out, the dough seemed a bit wet for Scones. But, all was A OK !!! They were delish❤❤❤. Even with some Apricot jam 😉
Thank u!!!
Richa says
June 8, 2019 at 3:27 pmyay! start with a bit less coconut cream and see. apple or the cream might have had more moisture, also mix/knead very less as the cream keeps softening and adding more moisture as you work the dough. but its a very forgiving recipe. A bit here and there works out just fine!
Kristi Heffelfinger says
June 8, 2019 at 5:09 pmThanks Richa!! I did work it a bit longer than I should have 😉
Cassie Autumn Tran says
June 9, 2019 at 8:09 amThese scones look perfect! Using coconut cream instead of butter or oil is a genius idea. They would lend the most beautiful texture and flavor to the recipe. Never did I ever believe I’d find a scone recipe that looks super soft and buttery–but I totally have now!
Christine Kemfort says
June 9, 2019 at 5:30 pmAbsolutely delicious! I made them smaller (15 instead of 6), so they will be a perfect size for our toddler. I should have just made bigger scones since he is asking for more, more, more.
Thank you for always providing us with absolutely delicious recipes!
Richa says
June 9, 2019 at 7:49 pmyay! glad that he loved them!
Mees says
June 13, 2019 at 5:39 amMade your gluten-free version of these scones today – turned out great and they taste fabulous – had to really force myself not to eat them all at one sitting! Thank you for another great recipe, Richa 👏.
Richa says
June 13, 2019 at 10:30 amawesome!
Robyn Goligy says
June 13, 2019 at 6:11 amCan I just use one type of flour instead? Plain flour? As that’s all I have in. How much in total should I then use?
Richa says
June 13, 2019 at 10:30 amyes use 2 cups flour.
Diane says
June 14, 2019 at 11:48 amThese were quite good. I didn’t have any apples so left them out, had to add extra almond milk to get the dough right, about 8 tbsp, and they still turned out awesome.
What could be used in place of the apples for next time when making these? Applesauce, or would that be too much liquid?
Your recipes never fail, always delicious and this is a winner as well.
Thank you
Richa says
June 14, 2019 at 12:28 pmAwesome!i think grated apples have quite some moisture so you prob needed extra for that. 8 tbsp seems a bit more, but flours etc also make a difference. Any other grated fruit or veggie probably is a better addition. Applesauce will tend to make the scone more muffiny because of the moisture content. So grated zucchini, some chopped orange, grated pear, peach etc, or add more coconut milk.
trish says
June 14, 2019 at 6:33 pmI read through the comments and didn’t notice this mentioned earlier…but can I use something other than coconut? I don’t use coconut…would a homemade soymylk with some lemon juice/ACV to curdle it work? Really looking forward to trying this if I can sub the coconut cream 🙂 It may not be as rich but that’s ok (and I can use oil if needed). thanks
Richa says
June 14, 2019 at 7:21 pmit wont be fatty enough. Use soy milk and some vegan butter?
trish says
June 14, 2019 at 7:58 pmGreat thanks you 🙂
Reena says
June 14, 2019 at 11:09 pmJust made them. I used oil instead of apples and lemon juice. Came out delicious! I think I’ll make some icing for the top so they’re a bit sweeter
kayti says
July 16, 2019 at 11:58 amHow much oil did you use? I am looking to replace the apples with oil. 🙂
Richa says
July 16, 2019 at 2:26 pmyou can use 3-4 tbsp oil
kayti says
July 16, 2019 at 2:27 pmWonderful! Thank you so much! I look forward to baking these tonight 🙂
Colleen says
June 17, 2019 at 10:48 amDelicious. Made the gluten free version using Bob’s Red Mill 1:1 Flour and Almond Flour and it worked quite well. My husband thought they were wonderful and we ate them without adding any glaze or preserves as they were so moist. Will make these again for sure!
Richa says
June 17, 2019 at 12:57 pmawesome!
Shawn McLaughlin McLaughlin says
November 23, 2019 at 8:31 amSO good!! I have made them 2x. LUV THEM
Richa says
November 23, 2019 at 12:36 pmawesome!
m says
January 23, 2020 at 11:34 amThese are delicious! Even my husband & daughter ate them and they are very picky…Definitely going to make these again and maybe even try different fillings/flavors! Thank you soooo much!!
Richa says
January 23, 2020 at 5:33 pmyay
Richard says
April 12, 2020 at 11:22 amI love these scones! This is the second time I make them and this time, I used a scone pan. Worked perfectly to make 8 deliciously moist scones.
Carolina says
April 22, 2020 at 1:59 pmPerfection! I thought I would be able to share with my neighbors, but my family ate them all! One of my sons does not like sweets and he had two whole ones!
Vegan Richa Support says
April 24, 2020 at 10:48 amYou’ll need a double batch next time!
Carla Thomson says
April 25, 2020 at 4:07 pmOh yum these are delicious!! The whole family loved them. And so easy to make.. I can see this recipe will be a regular in our house. Thanks Richa.
Cindy says
May 2, 2020 at 7:25 pmRicha, this is an amazing recipe! All your food is fantastic I must admit!!. During this lockdown I have been making your recipes at least 4 times a week. My kids love these scones. And I will be baking them tomorrow to deliver for a friend’s birthday.
Richa says
May 2, 2020 at 7:43 pmThank you for this wonderful note!
Liza Mac says
August 1, 2020 at 10:00 amThese are the best scones I have ever made. All others have been tough and dry. The coconut cream did not set in my coconut milk but I used it anyways and they turned perfect. I may cut back on the salt just a tad next go around. I ate them with spiced apple butter! Yum!!! Adding this recipe to my faves!
Vegan Richa Support says
August 1, 2020 at 11:45 amThat’s great Liza! thank you for stopping by. apple butter – love it
Patty says
October 6, 2020 at 2:44 pmMade these this past weekend. Such a perfect autumn scone! If you don’t want to taste apple, don’t worry, the grated apple kind of melts into the dough for moisture. Will definitely make these again and again. Thanks for another winner, Richa!
Alexandra says
October 18, 2020 at 10:20 amI made them today, I followed the recipe and they turned out just wonderful! Very crusty interior, humid and soft inside, baked trough perfectly, good balance of sweetness. Thank you!
Richa says
October 18, 2020 at 12:40 pmAwesome
Taylor says
November 7, 2020 at 11:24 amThese look amazing! Do you think I could add apples to these? I just went apple picking and have to find things to put apples into!!
Richa says
November 7, 2020 at 3:07 pmYes add small chopped apples
Claire says
November 9, 2020 at 7:40 amThese turned out great! I’ve been searching for a GF scone recipe for years and had almost given up. These scones have restored my faith ha ha ha! I subbed out the almond flour; 1 c 1-1 AP GF flour and 1 c oat flour and it worked well! I also used less of the sugar topping so my 1-yr-old could enjoy them too, and he is a HUGE fan! Thanks for yet another delicious recipe 💚
Vegan Richa Support says
November 10, 2020 at 8:57 amawwwww – so cute . good to know – thank you very much
David says
November 15, 2020 at 2:33 pmGreat. First time. Have to adjust a bit for altitude. Tried one w/o butter or icing now going to try with melted butter.
Deb says
December 10, 2020 at 12:55 pmCan you make these with a commercial gluten-free blend rather than making up th mix you recommend? I like to make these for my neighbor whose daughter’s have celiac disease.
Richa says
December 10, 2020 at 3:47 pmTry it with atleast half almond flour