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These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Soyfree Recipe Nutfree option Glutenfree option Jump to Recipe
Scones are the sweet breakfast of choice in our house. No one seems to like pancakes much. Insert surprise emoji :). Some buttery, just lightly sweet scones, with fruits and masala chai however are Perfect.
These Scones need just 8 ingredients and 1 Bowl. Mix all the dry, add some chilled coconut cream and apple and mix to make a dough. Shape into a disc, brush with coconut cream so that the cinnamon sugar stays put. Sprinkle the cinnamon sugar mixture generously. Then slice and bake! There is no added Oil in these scones. The chilled coconut cream is enough fat for the amazing buttery flaky texture. Chill the coconut cream for longer for best results! For a lower fat scone, sub half of the coconut cream with chilled lite coconut milk. Lets make a double batch of these cinnamony scones.
Ingredients for these Vegan Churro Scones and substitution options
- These scones use a mix of wheat flour, all purpose and almond flour for the base. Almond flour adds texture and a hold for the moisture which helps in scones when omitting the oil/butter.
- baking powder and soda are added for leavening.
- brown sugar, cinnamon, vanilla and salt for sweet and flavor. Salt brings out the sweet flavor in baked goods.
- Chilled Coconut cream from a can of full fat coconut milk helps with the scone/biscuit texture instead of chilled butter.
- Some grated apple adds texture and moisture into this simple scone.
- The dough is brushed with coconut cream and sprinkled with cinnamon and sugar mixture for a churro like crust.
- For variations add berries of choice to the dough, add some nuts such as pecans or walnuts.
- To make these Gluten-free: Mix 1/2 cup oat flour/white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch. Use 1 3/4 cup of the mix.
Step Photos:
Assemble the ingredients. Mix all the dry ingredients in a bowl. Add the coconut cream and mix using a fork. Add in the apples and more coconut cream a tbsp at a time until the dough just about forms.
Transfer the dough to a parchment lined baking dish. I like to use a stoneware baking dish for crisp scones with higher moisture content because of the walls of the dish(even more important if baking oilfree or glutenfree). Baking sheets can sometimes brown the scones faster at the bottom, making them a bit hard bottom, and also cause more moisture loss during baking.
Brush coconut cream on the dough, so the cinnamon sugar mixture can stick well. Then sprinkle generously with cinnamon sugar mixture. Slice, separate and bake!
Serve the scones warm with a fruit compote or simple icing or as is. They are crisp on the outside and soft and moist and delicious inside.
How to store Vegan Churro Scones
- Store the freshly baked scones, covered with a towel on the counter for upto 2 days.
- Scones can be refrigerated in a closed container for upto 5 days
- Scones can be frozen unbaked for upto a month. Remove from the freezer and thaw for 10 mins(while the oven is preheating), then bake. Frozen scones might need 1-2 mins more to bake.
- Baked scones can also be frozen for upto a month. Thaw on the counter for an hour, then reheat in the oven.
More Biscuits and Scones from the blog
- Vegan Pumpkin Scones with Pumpkin Caramel Glaze No Oil
- Vegan Biscuits – no Oil
- Jalapeno Cheddar Biscuits. GF
- Vegan Pumpkin Cornbread 1 Bowl
- Vegan Pumpkin Biscuits
Vegan Churro Scones No Oil (Vegan Cinnamon Scones)
Ingredients
- 1 3/4 cup flour, (I use 3/4 cup whole wheat and 1 cup unbleached all purpose)
- 1/4 cup almond flour, , or use more flour for nutfree
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3 tbsp brown sugar or coconut sugar
- 1 tsp cinnamon
- 1/2 teaspoon salt
- 3/4 cup cream from a chilled full fat coconut milk can, + 2 to 3 tbsp coconut cream/milk as needed, (chill the can for an hour and scoop the thick white part)
- 1/2 cup grated apple mixed with 1 tsp lemon juice
- 1/2 to 1 teaspoon vanilla extract, (depends on your vanilla preference)
- Optional add ins: 1/3 cup chopped pecans or walnuts
Topping:
- 1 tbsp brown sugar
- 1.5 tbsp cane sugar
- 3/4 tsp ground cinnamon
Instructions
- Preheat the oven to 435 deg F ( 225 C) . Mix the dry ingredients(flour to salt) in a large bowl until well combined.
- Add the coconut cream. Use a fork to mix it into the flour until it forms crumbs.
- Add the apple, vanilla extract and mix in. Add coconut cream (use coconut milk if the mixture is very dry) 1 tbsp at a time until the dough begins to come together. Bring the dough together until somewhat smooth. do not knead or overwork the dough.
- Place on parchment lined baking dish and shape into a 1 inch thick disk. Brush with coconut cream. Mix the sugars and cinnamon and sprinkle all over. Slice and move the slices to have half inch space between them.
- Bake for 16 to 18 mins. Remove the scones from the dish after a minute. Serve hot with some vegan butter or a simple sugar icing or a fruit compote. Store covered on the counter for upto 2 days, or refrigerate in a container for upto 5 days or freeze for upto a month. Scones can be frozen unbaked for upto a month. Remove from the freezer and thaw for 10 mins(while the oven is preheating), then bake. Frozen scones might need 1-2 mins more to bake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these this AM for Breakfast. Wasn’t sure how they would turn out, the dough seemed a bit wet for Scones. But, all was A OK !!! They were delish❤❤❤. Even with some Apricot jam 😉
Thank u!!!
yay! start with a bit less coconut cream and see. apple or the cream might have had more moisture, also mix/knead very less as the cream keeps softening and adding more moisture as you work the dough. but its a very forgiving recipe. A bit here and there works out just fine!
Thanks Richa!! I did work it a bit longer than I should have 😉
This recipe is just delicious. Thank you so much for sharing.
Will definitely be making this again soon.
awesome thanks!
Overall very good. I made it with all AP flour and no apples (added coconut oil instead). It turned out much softer and moister than a typical scone, probably because I ran out of coconut cream and had to use coconut milk for about half the amount. Next time I will refrigerate two cans of coconut milk.
Awesome! Yes do try with the coconut cream. They might have needed a minute or so longer bake time for crispier crust. Ovens and pans can vary. So try adjust the bake time as well.
Hi there! These look amazing!! I’m actually trying to stay away from coconut based milks. Is there a replacement for the coconut cream/milk?
ts mentioned in the notes. You can use alternate milks like almond or soy. add 2 tbsp vegan butter or oil to the flour mixture and mix and then add the milks
Can we use regular flour instead of whole wheat?
yes
Would separate Coconut Cream work rather than opening a tin of the milk? It’s easy to get the tins of the cream here.
yes use canned coconut cream.
Sounds delicious! I can’t wait to make these. Thanks!
Thank you for the clarifiation. I plan to have a go in the next few days.
YOUR GLUTEN FREE OPTION DOESN’T MAKE SENSE.
It says 1/2cup oat flour, 1/1/4c almond flour, 1/3 c potato flour.
Then you say to use only 13/4 cups. when that adds up to just over two cups of flour.
Also you don’t mention if we eliminate the other 1/2 almond flour listed after the 13/4 c flour.
Looks good but baking can be an exact science so need to know what is correct. thanks.
You can do either. If you are omitting the extra almond flour, then use 2 cups total of the gf flour blend. i’ll add the note
The starch often packs a lot more so the total flour you will get might be slightly less than what i should be(2 cups). You can always use the entire batch and add a bit more coconut cream as needed to bring the dough together.
Oh good grief! My mouth is watering. These sound so so good but forget the 1tsp cinnamon, I’ll be adding 1tbsp!!
I am defo going to make these and let you know how they turn out.
Helen
awesome! thanks!