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
Servings: 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
Topping:
- 1 tbsp brown sugar
- 1.5 tbsp cane sugar
- 3/4 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
Calories: 259kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Sodium: 254mg | Potassium: 288mg | Fiber: 2g | Sugar: 12g | Vitamin C: 0.7mg | Calcium: 105mg | Iron: 3mg