Ingredients

The following ingredients have 4 Servings
  • 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
  • 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

Instruction

  • 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.