The pleasure is mine, Jeri :)
JeriPineapple Fried Rice 7 days ago
thank u for the recipes
Thank you, Karol!I also try to follow the healthy ...
Thank you, Jeanne :)I'm here for you!
Emilieann LingleChile Crisp-Glazed Bacon Bites 27 days ago
I would like all the receipts shown hear today.  I...
Karol BCarrots en Croûte 1 month ago
I love new recipes! I'm interested in low sugar, l...
Jeanne ThoresonCaramel Pecan Pie Without Corn Syrup 1 month ago
8 love the recipes you give out
GlendaInstant Pot Stuffed Pepper Soup 1 month ago
How would I get a code to enable me to store a lib...
Tastes the same, Mardel 
Yummy-looking recipes.

Apple Cinnamon Scones

Blossom Lady
Nov 25, 2020 08:06 AM
Apple Cinnamon Scones

Meet your new fall favorite: these Gluten-Free Vegan Apple Cinnamon Scones are tender, flavorful, and simply irresistible. Made with caramelised apples and toasted pecans, the dough for these simple scones comes together easily.

These are easy scones, they are flaky scones, and they are absolutely delicious scones. Now that we’re heading into autumn, it was time for a Fall-inspired scone recipe. One that is perfect for eating for breakfast with your coffee or tea, warmed up and slathered with a little butter or jam. It also makes a fabulous dessert – may I recommend a scoop of vanilla ice cream on top? Scones is pretty easy, but first, decide whether or not you want to caramelize your apples! I tested both ways, and they were both delicious. The apple caramelisation just takes a few extra minutes + cooling time, and I personally think it’s worth it, BUT you do you. The flavor is great either way.

These Apple Scones store great in the freezer to heat up for a quick breakfast, snack, or dessert. They are SO tasty slathered with a little bit of apple butter, ghee, or regular butter. I love enjoying them with tea or coffee. You’re going to love them!


  • 1 small apple, peeled and diced
  • 2 tablespoons coconut sugar
  • 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
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Add to bookmarks
Assign tags
No comments