Cinnamon Apple Scones
User Reviews
5
Cinnamon Apple Scones
Description
Cinnamon Apple Scones bring together a blend of flours, cane sugar, and baking powder with cinnamon and nutmeg to form a spiced batter rich with diced apples. The use of hardened coconut oil cut into small pieces provides flakiness by creating layers as the dough is folded gently. The wet ingredients include eggs, almond milk, applesauce, and vanilla extract, lending moisture and subtle sweetness.
After combining the ingredients, the dough is shaped into disks, chilled briefly to help firm up the fat, then cut into wedges before baking at 400°F until golden. The resulting scones have a tender interior with a lightly crisp exterior that showcases the warm spice blend and juicy apple pieces.
Finished scones are glazed with a mixture of powdered sugar, almond milk, and vanilla, then sprinkled with chopped pecans for added texture and nutty flavor. These scones work well for breakfast or teatime snacks, offering a comforting autumn-inspired taste.
Handling coconut oil while slightly softened before cutting helps ease incorporation, ensuring the right texture. Avoid overmixing the dough to prevent toughness. Freezing the dough disks before baking aids in maintaining shape.
Ingredients
- 2 egg large
- ¼ cup almond milk Open Nature® Original brand
- ¼ cup applesauce unsweetened
- 1 teaspoon vanilla extract O Organics® brand
- 1¾ cups all-purpose flour spooned and leveled, plus more for kneading, O Organics® brand
- 1 cup whole wheat flour spooned and leveled, O Organics® brand
- ⅓ cup cane sugar O Organics® brand
- 2½ teaspoons baking powder
- 1 teaspoon cinnamon O Organics® brand
- ¾ teaspoon salt sea salt
- ½ teaspoon nutmeg O Organics® brand
- ½ cup coconut oil hardened and cut into small pieces, O Organics® brand
- 1 cup apple diced
For the Glaze and Topping
- 1 cup powdered sugar
- 2 tablespoons almond milk Open Nature® Original brand
- ¼ teaspoon vanilla extract O Organics® brand
- pecans chopped, Open Nature® brand
Instructions
- In a medium bowl, whisk together the eggs, almond milk, applesauce, and vanilla.
- In a food processor, place the all-purpose and whole wheat flours, the sugar, baking powder, cinnamon, salt, and nutmeg pulse to combine. Add the hardened coconut oil and pulse a few times until the coconut oil is just combined.
- Transfer the mixture to a large bowl and stir in the apple. Add the egg mixture and use a spatula to fold until the dough just comes together. Be careful not to overmix.
- Turn the dough out onto a floured surface. Knead lightly, using more flour as needed to prevent sticking. Form the dough into a ball, divide it in half, and flatten each half into a 1-inch-thick disk. Place on a parchment-lined baking sheet and freeze for 20 minutes.
- Preheat the oven to 400°F and line another baking sheet with parchment paper.
- Remove the dough from the freezer and cut each disk into 6 wedges. Separate the wedges and arrange them on the prepared baking sheet. Bake for 15 to 17 minutes, or until golden brown around the edges. Transfer to a wire rack to cool.
- Make the glaze: In a medium bowl, whisk together the powdered sugar, almond milk, and vanilla until smooth. Drizzle over the cooled scones. If desired, sprinkle the glazed scones with chopped pecans.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Notes
- Measure coconut oil when soft, then freeze briefly before cutting into pieces for easy blending.
- Do not overmix dough to preserve tenderness and flaky texture in the scones.
- Chilling the dough discs before cutting helps keep wedge shapes well-defined during baking.
User Reviews
Overall Rating
5
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