about the recipe
Fall recipes have my heart.
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It doesn’t really matter what form they take, if there is apple and cinnamon it’s going to be a favorite.
These scones are just wonderfully light and fluffy - and easily made vegan. The base is made with an apple sauce instead of the typical binder - eggs - and to give it that extra fluff that egg whites normally provide, we sprinkle in a little extra levening agent (baking powder). To make it fully vegan, see my tips and tricks below - you’ll need to swap out the heavy cream and the butter for a vegan friendly alternative.
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These scones were the inspiration of fall pastries, Quaker oatmeal, and one of the most classic flavor combinations there is: apples and cinnamon.
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The apple pieces are a bright addition to the spicy cinnamon scones. With the simple glaze drizzled on top, they are showstoppers!
tips & tricks
Make it fully vegan! We already leave out the eggs for this one with the versatile ingredient of apple sauce. Swap the heavy cream and the butter with your favorite vegan alternatives, at a 1:1 ratio, and you’re good to go!
Over mixing can be where this recipe takes a turn - for the tougher. At each mixing step, be careful to only just bring the ingredients together and not over work the dough. The butter needs to stay as cold as possible, and we don’t want to over activate those glutens!
Store at room temperature in an airtight container for a couple days. If you are planning on keeping them longer, store in the fridge!
recipe
1
Preheat oven to 400°F. Prepare one cookie sheet with parchment paper.
2
Whisk together flour, sugar baking powder, baking soda, cinnamon, and salt. Cut cold butter into dry ingredients with a pastry cutter, forks, or fingers. Mixture should be like coarse sand. Place bowl in freezer.
3
Cut apple into small cubes, roughly pea-sized. Measure out apple sauce, heavy cream, and vanilla into a small bowl and stir.
4
Add wet ingredients to dry ingredients with a fork, mixing gently - dough will be shaggy. Stir in apple cubes. If dough is too dry, add another tablespoon of heavy cream. Do not over mix!
5
Turn the dough onto the parchment paper. Knead a couple turns with floured hands to bring together and form a disc. Cut disc into 8 slices. Place in freezer for 20-30 mins.
6
Bake for 25-30 minutes, until a toothpick comes out clean.
