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–+ servings

Apple Scones

1 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 scones
If you're ready for the flavors of fall, you have to make these delicious - and dairy free - apple scones. They're tender, flaky and filled with bits of sweet apple, then topped with a drizzle of spiced cinnamon glaze.

Ingredients

  • 2 1/4 cups all-purpose flour (312g)
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coarse salt
  • 1/2 cup dairy free butter (cubed and frozen)
  • 1 egg
  • 1/2 cup unsweetened plain coconut yogurt
  • 1 teaspoon lemon juice
  • 1 cup chopped apples
For the glaze:
  • 1 ½ cups powdered sugar
  • 2 teaspoon cinnamon
  • 1 pinch coarse salt
  • 2 tablespoons water or unsweetened dairy free milk

Instructions

  • Mise en place. Preheat your oven to 425˚F and line a baking sheet with parchment paper. Set it aside for later. Then, measure out all of your ingredients and make sure you have everything you need
  • Mix the dry ingredients. Combine the flour, sugar, baking powder and cinnamon and whisk them until everything is evenly distributed.
  • Cut in the butter. Using a pastry cutter or a fork, cut the frozen butter into the flour mixture. When you're done it will look rough with little pea sized bits of butter in the flour. It's ok if it's not all uniform in appearance.
  • Stir in the apples. Add the apples to the mixture and stir until they're coated in excess flour.
  • Whisk the wet ingredients. Combine the egg, coconut yogurt and lemon juice in a separate mixing bowl and until smooth. Don't forget to keep things cold.
  • Combine everything. Gently stir the wet ingredients into the dry ingredients with a rubber spatula or spoon. It won't combine completely, and that's ok. You'll get it together when you shape your dough.
  • Shape the dough. Flour your surface to prevent things from sticking. Then, turn the dough onto the counter and gently fold it over a few times to create some layers and bring the dough together (this is sort of like kneading but you want to be super gently).
    Next, shape the dough into a large circle about 1.5" in thickness before cutting it into 8 wedges.
  • Bake the scones. Transfer the scones to your prepared baking sheet. Brush the tops with some thinned out coconut yogurt and sprinkle with coarse sugar.
    Then, bake for 15 minutes The scones should sound hollow when they're done. Remove them from the oven and allow them to cool for a few minutes before transferring them to a cooling rack.
  • Make the glaze. In a small bowl, whisk the powdered sugar, cinnamon and 1 tablespoon of water together until smooth. Add a pinch of salt and, if you need it, a little more water. Then, stir until smooth.
    When the scones have cooled, drizzle with the glaze. I like to let the glaze dry before serving, but you can serve immediately if you want. They'll just be a little bit messier.

Nutrition

Calories: 381kcal Carbohydrates: 64g Protein: 4g Fat: 12g Trans Fat: 2g Cholesterol: 20mg Sodium: 402mg Fiber: 1g Sugar: 35g Vitamin C: 0.3mg