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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.
These are delicious! Even my husband & daughter ate them and they are very picky…Definitely going to make these again and maybe even try different fillings/flavors! Thank you soooo much!!
yay
SO good!! I have made them 2x. LUV THEM
awesome!
Delicious. Made the gluten free version using Bob’s Red Mill 1:1 Flour and Almond Flour and it worked quite well. My husband thought they were wonderful and we ate them without adding any glaze or preserves as they were so moist. Will make these again for sure!
awesome!
Just made them. I used oil instead of apples and lemon juice. Came out delicious! I think I’ll make some icing for the top so they’re a bit sweeter
How much oil did you use? I am looking to replace the apples with oil. 🙂
you can use 3-4 tbsp oil
Wonderful! Thank you so much! I look forward to baking these tonight 🙂
I read through the comments and didn’t notice this mentioned earlier…but can I use something other than coconut? I don’t use coconut…would a homemade soymylk with some lemon juice/ACV to curdle it work? Really looking forward to trying this if I can sub the coconut cream 🙂 It may not be as rich but that’s ok (and I can use oil if needed). thanks
it wont be fatty enough. Use soy milk and some vegan butter?
Great thanks you 🙂
These were quite good. I didn’t have any apples so left them out, had to add extra almond milk to get the dough right, about 8 tbsp, and they still turned out awesome.
What could be used in place of the apples for next time when making these? Applesauce, or would that be too much liquid?
Your recipes never fail, always delicious and this is a winner as well.
Thank you
Awesome!i think grated apples have quite some moisture so you prob needed extra for that. 8 tbsp seems a bit more, but flours etc also make a difference. Any other grated fruit or veggie probably is a better addition. Applesauce will tend to make the scone more muffiny because of the moisture content. So grated zucchini, some chopped orange, grated pear, peach etc, or add more coconut milk.
Can I just use one type of flour instead? Plain flour? As that’s all I have in. How much in total should I then use?
yes use 2 cups flour.
Made your gluten-free version of these scones today – turned out great and they taste fabulous – had to really force myself not to eat them all at one sitting! Thank you for another great recipe, Richa 👏.
awesome!
Absolutely delicious! I made them smaller (15 instead of 6), so they will be a perfect size for our toddler. I should have just made bigger scones since he is asking for more, more, more.
Thank you for always providing us with absolutely delicious recipes!
yay! glad that he loved them!
These scones look perfect! Using coconut cream instead of butter or oil is a genius idea. They would lend the most beautiful texture and flavor to the recipe. Never did I ever believe I’d find a scone recipe that looks super soft and buttery–but I totally have now!