Gluten-Free Vegan Apple Cinnamon Scones

[nverland]

Gluten-Free Vegan Apple Cinnamon Scones
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes

Ingredients

For the caramelized apples
1 small apple, peeled and diced (about 1 cup diced apple, about 1/4″ pieces – my favorite is Honeycrisp)
2 tablespoons coconut sugar

For the scones
2¾ cups (264g) Bob’s Red Mill blanched almond flour
1 cup (128g) Bob’s Red Mill arrowroot or tapioca flour
1¼ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon sea salt
¼ teaspoon nutmeg
½ cup (100g) refined coconut oil, firm
¼ cup full-fat canned coconut milk, plus extra to brush on top of the scones
2 tablespoons pure maple syrup
2 tablespoons coconut sugar
1 flax egg, see notes for how-to make, a regular egg can also be used
¼ cup chopped pecans, toasted
Raw Turbinado sugar, to sprinkle on top


Instructions

For the caramelized apples
Combine apples and coconut sugar in a pan over low-medium heat. Sauté until apples are soft and tender and the sugar has dissolved and coated the apples, about three to five minutes. Let cool completely. You should have about 1 cup.
If you’d rather not caramelize your apples, use 1 cup diced raw apple and skip this step.

For the scones
In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, baking powder, cinnamon, salt, and nutmeg. Pulse or whisk together.
Add in the coconut oil and pulse or use a pastry cutter, fork, or your hands to work the coconut oil into the dry ingredients until only small chunks of coconut oil remain.
In a small mixing bowl, whisk together the coconut milk, maple syrup, coconut sugar, and flax egg. Add to the dry ingredients and stir or pulse until completely combined. Stir in the cooled apples (or raw if you opted not to caramelize) and pecans, if using.
Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment and press into a circle, about 1 1/2” thick and 8” across. Place in the refrigerator for at least one hour to chill.
When ready to bake, preheat the oven to 375F. Cut the circle into 8 scones and separate from each other so they’re not touching. Use a pastry brush to brush on some coconut milk and then sprinkle with raw turbinado sugar, if using. Bake for 25 to 30 minutes or until golden brown.
Serve warm. They’re delicious with apple butter and/or butter (use vegan butter or ghee for dairy-free). Store in an airtight container in the fridge for up to a week, or in freezer-safe containers in the freezer for up to six months.

Notes

For the flax egg
Combine 1 tablespoon flax meal with 2½ tablespoons water. Whisk to combine and let gel before using, about five minutes.