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5.0 from 108 votes

Vegan Churro Scones No Oil (Vegan Cinnamon Scones)

These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Vegan Soyfree Recipe Nutfree option Glutenfree option

Prep Time
10 mins
Cook Time
10 mins
Chill time
1 hr
Total Time
30 mins
Servings: 6
Calories: 259 kcal
Course: Breakfast
Cuisine: Fusion , American , gluten-free

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 cream from a chilled full fat coconut milk can + 2 to 3 tbsp coconut cream/milk as needed, (chill the can for an hour and scoop the thick white part)
  • 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
Topping:
  • 1 tbsp brown sugar
  • 1.5 tbsp cane sugar
  • 3/4 tsp ground cinnamon

Instructions

    Cup of Yum
  1. Preheat the oven to 435 deg F ( 225 C) . Mix the dry ingredients(flour to salt) in a large bowl until well combined.
  2. Add the coconut cream.  Use a fork to mix it into the flour until it forms crumbs.
  3. 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.
  4. 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.
  5. 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

  • Gluten-free: Mix 1/2 cup oat flour/white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch. Use 1 3/4 cup of the mix instead of the regular flour.
  • You might want to add 2 tbsp vegan butter or coconut oil for gluten-free as gf flours tend to dry out faster. Once baked, cool under a towel and store in a covered container. Also, I prefer oat flour for muffins and scones as rice flour dries out even more. 
  • Reduce the fat: Sub half of the coconut cream with chilled lite coconut milk.
  • Make it With Oil: Add 2-4 tbsp vegan butter or solid refined coconut oil with the coconut cream
  •  
  • Nutrition is for 1 scone.

Nutrition Information

Calories 259kcal (13%) Carbohydrates 43g (14%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 5g (25%) Sodium 254mg (11%) Potassium 288mg (8%) Fiber 2g (8%) Sugar 12g (24%) Vitamin C 0.7mg (1%) Calcium 105mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 259

% 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.