Vegan Apple Cinnamon Scones
Classic apple scones topped with a crumbly streusel topping and sticky-sweet glaze! Great for breakfast, snacks and dessert.
- Prep Time: 30 minutes
- Bake Time: 20
- Total Time: 50 minutes
- Yield: 8 scones 1x
- Category: Dessert for Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Scones
2 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup vegan butter, cold
1/4-1/2 cup nondairy milk, cold
1 1/2 cups apples, peeled and diced (1/4 inch in size)
For the Streusel Topping
1/2 cup all purpose flour
3 tablespoons brown sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of salt
2 tablespoons vegan butter, softened
For the Glaze
1 cup powdered sugar
1 tablespoon nondairy milk
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
pinch of salt
Instructions
- Chill Dry Ingredients: In a large bowl, whisk together all purpose flour, sugar, baking powder, salt and cinnamon. Place this bowl in the freezer while you peel and dice your apples. The colder your ingredients the better.
- Make Dough: Once apples are ready, remove your dry ingredients from the freezer and cut in cold butter using a pastry cutter until mixture is fine and crumbly. Stir in the apples, distributing evenly. Add 1/4 cup cold, nondairy milk to the bowl and stir until dough begins to come together. Pull dough into a ball using your hands. If dough is still too dry, continue adding in nondairy milk 1 tablespoon at a time until dough comes together. You do not want it to be too wet. Do not overwork. Shape into a small disk, wrap in plastic wrap and place in the refrigerator for 30 minutes.
- Streusel Topping: To make the streusel topping, combine all purpose flour, brown sugar, granulated sugar, cinnamon, ginger and salt in a bowl. Add vegan butter and work with a fork until ingredients are well-combined and there are no large chunks of butter.
- Prepare Scones: Preheat oven to 375 degrees F (190 C) and line a large baking sheet with parchment paper. Set aside. Remove dough from the fridge and place on a lightly floured surface. Roll/shape disk into a circle that is roughly 8-9 inches in diameter. Using a sharp knife, cut circle into 8 equal-sized triangle pieces. Place each of the scones onto your prepared baking sheet leaving a little space between each. Place baking sheet in the freezer for 10 minutes.
- Bake: Brush each scone with nondairy milk and sprinkle generously with streusel topping. Really pack it on. Place baking sheet on center rack of preheated oven and bake for 20-25 minutes or until scones look golden grown. Remove from the oven and allow to cool on baking sheet at least 15 minutes prior to serving.
- Glaze: Whisk all of the glaze ingredients together in a bowl until smooth. Drizzle over cooled scones. Serve.
Notes
*Scones will keep in an airtight container at room temperature for 2-3 days. They can also be frozen for up to 1 month.
*It's important to add apples to the dry ingredients prior to adding the nondairy milk. This will make it easier to evenly distribute them throughout.
Find it online: https://censoredbaker.com/vegan-apple-cinnamon-scones/
