Vegan Apple Cinnamon Scones (No Oil, Low Fat)
User Reviews
5
Vegan Apple Cinnamon Scones (No Oil, Low Fat)
Description
Vegan Apple Cinnamon Scones (No Oil, Low Fat) are crafted from a blend of whole wheat, all-purpose, and almond flours combined with applesauce, non-dairy milk, and spices to create a soft, tender texture. Thinly sliced apples tossed in maple syrup add moisture and fruitiness, while the apple pie spice mix deepens the flavor. Instead of traditional fats, the recipe uses a chilled mixture of applesauce and plant milk, which when incorporated properly, yields a dough that's slightly stiff and easy to shape. The scones are finished with a topping of coconut sugar and cinnamon before baking, adding a subtle crunch and warm sweetness.
The preparation involves mixing wet and dry ingredients separately, then combining while breaking up any frozen bits of the chilled wet mixture to keep the dough cohesive. The resulting scones have a lightly sweet flavor with noticeable apple pieces and a gentle spice. The absence of oil or butter keeps the fat content low, fitting for those seeking a lighter baked good with familiar scone characteristics.
These scones are suitable for breakfast or as a snack and can be served plain or with a spread. The recipe includes options to adjust for nut allergies by substituting almond flour and non-dairy milk types. Cooling before storing helps preserve freshness, and they are best consumed soon after baking to maintain their tender texture.
Use more flour and full-fat coconut milk as substitutions for nut-free versions.Incorporate softened vegan butter or oil if desired for a slightly crumbly texture.Mix gluten-free flour blends and add vegan butter or coconut oil to help with dryness if preparing gluten-free versions.Allow scones to cool under a towel before storing in a covered container to keep them fresh.
Ingredients
- 1/2 cup non-dairy milk soy milk, oat milk or light coconut milk, such as almond milk
- 1 tsp lime juice
- 1/4 cup applesauce
- 1 3/4 cup flour (I use 1/2 cup whole wheat and 1 1/4 cup unbleached all purpose)
- 1/4 cup almond flour (Nut-free: use more flour for nutfree, and use full fat coconut milk for the non dairy milk)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3 tbsp brown sugar or coconut sugar
- 1.5 tsp apple pie spice or use 1.25 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp all spice, 1/8 tsp cardamom(optional), or use pumpkin pie spice
- 1/2 teaspoon salt
- 1.25 cups apple or finely chopped (very thin slices, thinly sliced
- 1.5 tbsp maple syrup
- 1/2 tsp vanilla extract optional
- pecan optional add ins, 1/3 cup chopped, or walnuts
Topping:
- 2 tbsp coconut sugar
- 3/4 tsp ground cinnamon
Instructions
- Mix the apple sauce, lime juice and non dairy milk in a bowl and put it in the freezer for 20-25 mins. Prep the ingredients and slice the apple in the meanwhile.
- Toss the sliced apple with maple syrup in a bowl and set aside. In a large bowl, mix the dry ingredients really well.
- Take the milk apple sauce mix bowl out of the freezer. Break any frozen portions into smaller bits. Reserve 2 tbsp and add the rest to the flour bowl and mix. Press and mix. the larger frozen bits of the milk mixture will make the dough sticky later, so press to break those bits and mix. Add in the apples and vanilla extract if using and mix.
- Add the remaining apple sauce mix if needed 1 tbsp at a time to make a stiff-ish dough. The dough should be slightly stiff and just about combined. Transfer the dough to parchment lined baking sheet or stoneware/ceramic dish. Using flour, shape the dough into a somewhat circle of about 3/4 inch height.
- Brush non dairy milk or any remaining apple sauce mixture. Mix the cinnamon and sugar in a small bowl and sprinkle over the dough. Slice using a pizza cutter. Separate the scones a bit. Then put in the freezer for 15 mins.(This is important for low fat milks).
- Preheat the oven to 435 deg F(225 C). Remove the sheet from the freezer and Bake for 17 to 19 mins. Check by tapping if the scones sound hollow. If not, then bake for another 3 to 5 mins. Remove from the oven and Cover with a light towel to cool for 10 mins. Add a simple sugar icing if you wish and serve.
- Store the freshly baked scones, covered with a towel on the counter for upto 1 day. Scones can be refrigerated in a closed container for upto 5 days. See storage paragraph above for freezing instructions. Apples in the scones continue to leak moisture, so they will soften with time.
Notes
- For nut-free scones, increase the flour amount and use full-fat coconut milk instead of almond flour and other nut-based ingredients.
- Adding 3-4 tablespoons of softened vegan butter or oil can improve crumb texture, especially when skipping almond flour.
- Gluten-free versions use a mix of oat or white rice flour, almond flour, and potato starch, with additional fat to counteract dryness.
- Once baked, cool the scones under a towel before storing in a covered container to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 270mg | 11% |
| Potassium | 262mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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