Vegan Churro Scones No Oil (Vegan Cinnamon Scones)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Chill time
1 hr
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Total Time
30 mins
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Servings
6
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Calories
259 kcal
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Course
Breakfast
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Cuisine
Fusion, American, gluten-free
Vegan Churro Scones No Oil (Vegan Cinnamon Scones)
Description
The Vegan Churro Scones No Oil recipe uses a mix of flours, including whole wheat, all-purpose, and almond flour, along with grated apple to add moisture and slight sweetness. Coconut cream acts as the fat component, keeping the scones rich without oil. The dough is carefully mixed to a crumbly but cohesive texture and formed into a disk, then brushed with coconut cream before sprinkling with a cinnamon and sugar topping that forms a slightly crisp crust.
Once baked at a high temperature, the scones develop a tender crumb with a lightly sweet, cinnamon-spiced exterior reminiscent of churros. Their texture balances moistness from the apple and richness from the coconut cream with the subtly nutty flavor from the almond flour.
These scones are best served warm, paired with vegan butter, icing, or a fruit compote to complement their gentle sweetness. They keep covered on the counter for a couple of days and freeze well, making them suitable for preparing ahead. The recipe also includes options for gluten-free flour substitutions and variations for adding vegan butter or oil if desired.
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 coconut cream + 2 to 3 tbsp coconut cream/milk as needed, (chill the can for an hour and scoop the thick white part, from a chilled full fat coconut milk can
- 1/2 cup apple grated, mixed with 1 tsp lemon juice
- 1/2 to 1 teaspoon vanilla extract (depends on your vanilla preference)
- pecan optional add ins, 1/3 cup chopped, 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
- For a gluten-free version, substitute with a mix of oat flour, almond flour, and potato starch, adding vegan butter or coconut oil to counteract dryness.
- Scones can be stored on the counter covered for up to 2 days, refrigerated for up to 5 days, or frozen for up to a month.
- They can also be frozen unbaked for about a month and baked straight from frozen or after thawing.
- Use freshly chilled coconut cream for best texture, and add extra coconut milk if the dough feels too dry.
- Optional mix-ins like chopped pecans or walnuts add texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Sodium | 254mg | 11% |
| Potassium | 288mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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