Fresh Apple Cinnamon Scones
Apple cinnamon scones are flaky, buttery, and loaded with warm spices and tender apple pieces. Enjoy them with brunch, or as an afternoon snack. This recipe is dairy free and can easily be made gluten free.
Ingredients
- 2 cups all purpose flour use GF flour if needed, see notes below
- ½ cup organic cane sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using any other kind
- ½ cup frozen dairy free or unsalted butter cubed
- ½ cup + 2 tablespoons full fat canned coconut milk divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup loosely packed, grated apple of choice
Cinnamon Glaze
- ¾ cup powdered sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 tablespoon + 2 teaspoons milk of choice to thin
Instructions
- Prep the apple. Shred the apple using the large grate on a box grater. Then place the shredded apple in a clean kitchen towel or nut milk bag and wring out the excess moisture from the apple. Discard the juice (or drink it) and set the grated apple aside.
- Mix dry ingredients. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, ground cinnamon, nutmeg, ginger, cloves, and kosher salt.
- Add cold butter. Work the cold butter into the flour mixture with your fingers (or a pastry cutter) until all the butter is covered in flour and you have pea-sized lumps. Place the bowl in the refrigerator while you prepare the wet ingredients.
- Mix wet ingredients. In a separate bowl, whisk together ½ cup coconut milk, egg, vanilla extract, and shredded apple.
- Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold the ingredients together. Transfer the dough to a lightly floured surface and knead it until it forms a ball. First it'll look dry but will become sticky near the ball stage.
- Shape dough. Transfer the dough ball onto a parchment-lined baking sheet and shape it into an 8-inch disc either using your hands or a rolling pin (you may need to sprinkle the top with a little flour). Cut the dough into 8 equal wedges using a bench scraper or sharp knife and create a bit of space around each wedge. Chill in the fridge while you preheat the oven to 400ºF/200ºC.
- Bake. Brush the tops with the remaining 2 tablespoons of coconut milk. Bake until the edges are lightly golden brown, 15-20 minutes. Let cool on a wire rack.
- Make the glaze. In a small bowl, whisk together powdered sugar, ground cinnamon, vanilla extract, and milk until smooth. Drizzle over the tops of the cooled scones. Enjoy!
Notes
If using gluten free flour, use a blend with xanthan gum for the best texture and results.
See the blog post for step-by-step photos, helpful tips, storage, and recipe FAQs.