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Vegan Apple Scones (Oil-Free)
5 from 42 votes

Vegan Apple Scones (Oil-Free)

These Vegan Apple Scones use oat and almond flours combined with cinnamon, ginger, and applesauce to create tender, oil-free quick breads with a gentle sweetness. The finely chopped apples inside the dough contribute subtle moisture and freshness. Optionally topped with a simple maple glaze, they offer a mildly spiced breakfast or snack that is free from oils and animal products.

Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins
Servings: 8 scones
Calories: 233 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 ¼ cups oat flour See Notes about measuring, plus more for forming the dough
  • ⅔ cup almond flour
  • 5 tablespoons granulated sweetener I used organic cane sugar, of choice, divided
  • 2 teaspoons baking powder
  • 2 ½ teaspoons cinnamon ground, divided
  • ½ teaspoon ground ginger optional
  • ½ teaspoon salt fine sea salt
  • 3 tablespoons almond butter smooth
  • ½ cup applesauce
  • ¼ cup non-dairy milk
  • 2 teaspoons vanilla extract
  • 1 small apple About ⅔ cup chopped, any sweet variety, cored and finely chopped
Optional Maple Glaze:
  • 1 tablespoon coconut butter This is pureed coconut, not oil. Sub almond butter if desired.
  • 1 tablespoon maple syrup
  • 1 teaspoon non-dairy milk for consistency

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F (218 C), and line a baking sheet with parchment or a silicone mat.
  2. In a mixing bowl whisk together the oat flour, almond flour, ¼ cup sugar, baking powder, 2 teaspoon cinnamon, ginger, if using, and salt. In a separate small dish, mix together the remaining tablespoon of sugar and ½ teaspoon cinnamon.
  3. In a small bowl whisk together the almond butter, applesauce, milk, and vanilla.
  4. If you haven't already, core and finely chop the apple, and set aside. Pour wet ingredients into dry, and stir until combined. Fold in about two-thirds of the chopped apple, reserving some to press into the tops of the scones.
  5. Sprinkle some oat flour on a flat work surface, and shape the dough into a disc about 7-inches across and ¾ to 1-inch thick. Cut into 8 triangles, using more flour as needed to help with sticking. NOTE: for rustic scuffins (drop scones), you can skip this step of forming and cutting the dough. Simply spoon biscuit-size amounts of dough onto the baking sheet. Depending on size cook time may be reduced, so keep an eye on them around the 10 min mark.
  6. Press reserved pieces of apple into the dough wherever it is needed, and liberally sprinkle cinnamon sugar on top. Transfer dough to the prepared pan, and bake for 12 to 13 minutes or until crisp on top and golden on the bottoms.
To make the optional maple glaze:
  1. In a mug or ramekin, warm the coconut butter just enough to melt it (5 to 10 seconds in the microwave gets the job done). Whisk in the maple syrup, and add a teaspoon of milk as needed for consistency. Drizzle over scones, and serve immediately.

Notes

  • Weigh oat flour precisely (205 grams) or spoon and level the flour to avoid dryness.
  • Scones are best fresh, but can be toasted next day; store at room temperature for 1-2 days or refrigerated up to 4 days.
  • Freeze scones well and thaw overnight before reheating to maintain texture and flavor.

Nutrition Information

Calories 233kcal (12%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 10g (15%) Cholesterol 0mg (0%) Sodium 155mg (6%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 31IU (1%) Vitamin C 0.9mg (1%) Calcium 79mg (8%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 8 scones

Amount Per Serving

Calories 233

% Daily Value*

Calories 233kcal 12%
Carbohydrates 32g 11%
Protein 7g 14%
Fat 10g 15%
Cholesterol 0mg 0%
Sodium 155mg 6%
Fiber 5g 20%
Sugar 12g 24%
Vitamin A 31IU 1%
Vitamin C 0.9mg 1%
Calcium 79mg 8%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.