Healthy apple cinnamon scones made with oat flour, almond flour and fresh apples make for the perfect fall breakfast! These vegan apple scones are crisp on the outside, tender on the inside and filled with warm, cozy spices. Gluten free, oil free & refined sugar free option.
Taking a quick break from the usual muffin recipe I share on Mondays because I just couldn’t wait to share this recipe for apple cinnamon scones!!
Last year, I made these epic maple walnut scones that Eric LOVED. He requested apple cinnamon scones this year and I’m so glad he did because these are incredible. They have a crispy exterior and a dense, slightly crumbly (like scones could be) crumb that is dryer than a muffin but still moist. They kind of remind me of a thickkKKKKK muffin top + soft baked cookie! Plus the addition of the optional maple cream… its TDF.
Healthy Baking with Apples
When you choose your ingredients thoughtfully, pumpkin muffins are one of the healthiest types of muffins to bake.
- Since they’re in season this time of year, their nutritional value is much higher (especially if they’re grown locally). For this reason, I like to make my own apple sauce during the fall or buy organic unsweetened apple sauce.
- Homemade or store bought apple sauce is a great source of fiber and vitamin C. As well, with all fruits packed with healthy antioxidants.
- Apples are super moist and can be a pretty good substitute for oil, butter and eggs in many recipes. Because of the added moisture, this scone recipe actually doesn’t use any oil or butter.
- They’re naturally sweet and but the flavour isn’t overpowering. Because these are apple scones, it’s nice to have that apple flavour come though but in other recipes, it’s easily masked with spices and other ingredients.
How to Make Healthier Apple Cinnamon Scones
Traditionally, scones are made from flour, eggs, heavy cream, butter and for the sweet kinds, LOTS of sugar. Butttt, I’ve made these scones so that they are 100% vegan, gluten free, egg free, oil free and actually nutritious!
The Ingredients
- Apples: The best baking apples for scones are gala and fuji because they hold their shape. Granny smith is also a great choice if you like tart apples.
- Almond Flour: What gives these scones a buttery crumbly texture.
- Oat Flour: Adds heartiness and fibre.
- Potato Starch: My go-to starch for most of my recipes. Keeps them from getting too dense and absorbs extra moisture the apples may leak after being baked.
- Apple Sauce: I used homemade apple sauce but any unsweetened kind.
- Nut butter: Almond butter, cashew butter or sunflower seed butter for nut free. I do love the flavour almond butter adds to these though!
- Cinnamon OR Apple Pie Spice: I make my own apple spice blend by mixing 2 tbsp of cinnamon, 3/4 tsp nutmeg, 1/4 tsp all spice, 3/4 tsp ground ginger and 1/2-3/4 tsp of cardamom (depending on how floral-ish you like it).
- Granulated Sugar: I used organic cane sugar but you can also use coconut sugar to keep it refined sugar free. I do suggest using cane sugar or a corse sugar if adding the topping through.
- Soy Milk OR Oat Milk: Originally I went to lite coconut milk but wasn’t a fan of the slight coconut-y taste in this recipe. Soy milk and oat milk both have a higher amount of fat and protein which helps keep these nice and moist.
The Directions
Scones can kinda be finicky and hard to work with because it typically requires cutting the butter into the dough, chilling it and not overworking it. What I love most about this recipe is that the dough is so easy to work with, no chilling time needed and you can’t overwork the dough since there is no gluten or butter.
- Whisk all the wet ingredients together in a large bowl.
- Add in the dry ingredients and start mixing with a whisk. Once it starts to mix, switch to a spatula and continue to mix using folding motions until combined. If you find the dough to be too dry, add in soy milk, 1 tbsp at a time. The dough should be thick and rollable but not dry (see photos for reference). Fold in the apples. If the dough gets too sticky, lightly dust with almond flour or potato starch before handling it.
- Roll the dough into one large ball and then place on a prepared baking sheet. Flatten the ball with the palm of your hands about 3/4 of an inch in thickness. Cut the disk into 6 equal sized triangles. Carefully scoot the scones away from each other. Optional: brush some coconut cream or soy milk on the scones and then coat with cinnamon sugar.
- Bake at 425 F (220 C) for 17-20 minutes or until top is golden brown.
If you find you cut the dough into completely different sizes (they don’t have to be perfect but should be relatively the same size), you can actually just re-roll the dough into a ball and go from there again.
Storage Tips
- Room temperature: Wrap and keep on kitchen counter for 1-2 days.
- Refrigerate: Up to 4 days.
- Freezer: My preferred storing method because it locks in the moisture. Keep in freezer safe air tight container or bags and freeze for up to 2 months.
- To thaw: Wrap with a damp paper towel and let it thaw at room temperature or microwave for 20 seconds until warm. You can also throw these in a toaster oven to retain that crispy exterior.
Not only will you be left with 6 delicious warming scones, your kitchen will smell absolutely incredible. Make these scones, brew your favourite coffee and I can guarantee your week is off to the best start. ♡
SAVE IT FOR LATER! ↓
More cozy apple recipes to try:
- Apple Pie Steel Cut Oatmeal
- Healthy Apple Cinnamon Muffins
- Healthy Apple Crumble Bars
- Vegan Gluten Free Apple Crisp
- Apple Cinnamon Bread with Crumble Topping
- Vegan Caramel Apple Cinnamon Rolls
If you recreate this Apple Cinnamon Scones recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Apple Cinnamon Scones Recipe
- Total Time: 28 minutes
- Yield: 6 scones 1x
Description
Warming apple cinnamon scones that are nutritious and perfectly golden crispy on the outside and tender moist on the inside. Perfect for fall breakfasts and brunch!
Ingredients
- 1/3 cup apple sauce (83g)
- 1/3 cup soy milk (80g // + 1-2 tbsp as needed)
- 2 tbsp drippy almond or cashew butter (32g)
- 1 tsp vanilla extract (5g)
- 1 1/4 oat flour (150g)
- 2/3 almond flour (74g)
- 3 tbsp potato starch (30g)
- 3 tbsp raw cane sugar (36g)
- 1 tbsp baking powder (15g)
- 1 1/2 tsp cinnamon or apple pie spice
- 1/2 an apple, diced small (120g)
Instructions
- Preheat oven to 425 F. Line baking sheet with parchment paper.
- Into a bowl, add apple sauce, soy milk, almond butter and vanilla extract. Whisk until well combined.
- Add in the oat flour, almond flour, potato starch, sugar, baking powder and apple pie spice. Whisk a few times and then switch to sturdy spatula. Fold in apples and then mix until well combined. The dough should be thick and handle-able but not dry.
- Roll the dough into a ball and then flatten it onto the prepared baking sheet. Form a disk with the dough about 3/4 of an inch thick. Use a pastry scraper or sharp long knife and cut disk into 6 pieces. Carefully separate the pieces. To add a cinnamon sugar coating, combine 1 tbsp of sugar with 3/4 tsp of cinnamon. Brush the scones with extra soy milk and then sprinkle cinnamon sugar on top. Bake at 425 F for 17-20 minutes or until tops are golden brown and toothpick inserted in the middle comes out clean. Transfer to a wire rack, drizzle with some maple cashew cream if desired & enjoy!
Notes
- Helpful Equipment: spatula, mixing bowls, whisk, pastry scraper
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: breakfast
- Method: baking
- Cuisine: vegan, gluten free, north american
Nutrition
- Serving Size: 1 scone
- Calories: 266
- Sugar: 10.2
- Sodium: 260mg
- Fat: 11
- Saturated Fat: 0.9
- Unsaturated Fat: 7.8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 3.2
- Protein: 7.5
- Cholesterol: 0
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I love this! I recently grew out of my almond allergy and have been so excited to try your recipes made with almond flour – I know it’s supposed to make things more flaky/buttery. It’s perfect for those winter months where there aren’t a lot of fruits in season because I have apples in abundance. Thanks for the recipe!
Loved this recipe! Day two of two consecutive days of midnight baking and this was perfect! I love that these are gluten free, dairy free, oil free and low sugar. The apples and spices give these a lovely aroma, and the texture is soft and moist without being too crumbly or dense, which can sometimes be an issue with gluten free baking. I subbed Bobs Red Mill 1-1 flour for the oat flour, added 2 tsp pumpkin pie spice, and upped the vanilla. These were roommate approved, and will be making again!
Such a simple recipe that smells and tastes amazing – everything you’d expect fall to be in a scone. I did have to go rogue on this recipe and add a good amount more oat and almond flour since it was very sticky and wet with the original measurements. Even with the tweaks though, it turned out great and had a nice texture.
Great recipe! Just what I wanted for a Fall day 😉