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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.
Great. First time. Have to adjust a bit for altitude. Tried one w/o butter or icing now going to try with melted butter.
These turned out great! I’ve been searching for a GF scone recipe for years and had almost given up. These scones have restored my faith ha ha ha! I subbed out the almond flour; 1 c 1-1 AP GF flour and 1 c oat flour and it worked well! I also used less of the sugar topping so my 1-yr-old could enjoy them too, and he is a HUGE fan! Thanks for yet another delicious recipe 💚
awwwww – so cute . good to know – thank you very much
These look amazing! Do you think I could add apples to these? I just went apple picking and have to find things to put apples into!!
Yes add small chopped apples
I made them today, I followed the recipe and they turned out just wonderful! Very crusty interior, humid and soft inside, baked trough perfectly, good balance of sweetness. Thank you!
Awesome
Made these this past weekend. Such a perfect autumn scone! If you don’t want to taste apple, don’t worry, the grated apple kind of melts into the dough for moisture. Will definitely make these again and again. Thanks for another winner, Richa!
These are the best scones I have ever made. All others have been tough and dry. The coconut cream did not set in my coconut milk but I used it anyways and they turned perfect. I may cut back on the salt just a tad next go around. I ate them with spiced apple butter! Yum!!! Adding this recipe to my faves!
That’s great Liza! thank you for stopping by. apple butter – love it
Richa, this is an amazing recipe! All your food is fantastic I must admit!!. During this lockdown I have been making your recipes at least 4 times a week. My kids love these scones. And I will be baking them tomorrow to deliver for a friend’s birthday.
Thank you for this wonderful note!
Oh yum these are delicious!! The whole family loved them. And so easy to make.. I can see this recipe will be a regular in our house. Thanks Richa.
Perfection! I thought I would be able to share with my neighbors, but my family ate them all! One of my sons does not like sweets and he had two whole ones!
You’ll need a double batch next time!
I love these scones! This is the second time I make them and this time, I used a scone pan. Worked perfectly to make 8 deliciously moist scones.