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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.
I made this with vegan butter and soy yoghurt, eyeballing it and they turned out super delicious. Left out the smearing of the dough after shaping out of lazyness as well.
Dough was a bit too sticky for handling well ( a bit too much yoghurt after all I guess) but still worked well. A very resilient recipe 🙂 Thank you so much!
Well, these are just excellent.
I missed out on eating mine hot for the full churro experience, but they are still delicious. I’d up the sprinkling cinnamon and sugar next time and can see no reason not to make these every week.
I’m so glad you enjoy as much as I do!
Do you think it would be possible to sub the coconut milk with soya yogurt?
Thank you!
Yes use half the amount in yogurt and half in non dairy milk. Yogurt is quite thick and you might get a really dry dough if you use all yogurt.
Love these scones! Instead of coconut milk I use my vegan half and half coconut/oat creamer and it turns out great.
lovely
Hi, would love to make this for community gathering. I was just wondering if I could substitute the coconut milk cream to something else maybe (also vegan option).
Love to hearing back.
Xo
You can use a different non dairy milk or cream and add 2-3 tbsp vegan butter or oil
Honestly the best scones ever, and my kids agree too. I have a bunch of apples so I’m looking forward to trying the apple scones too. Thanks for so many great oil-free recipes!
Excellent. Thank you. Feel free to leave ratings also if you’re so inclined
Followed your recipe to the T and it turned out incredible!
Thanks!! Do add a rating when you make again!
Baked it once again and as before, turned out beautifully delicious..
perfect! thank you
I made these and they were delicious, just like all your recipes.
Could you use oat flour instead ?
Can you make these with a commercial gluten-free blend rather than making up th mix you recommend? I like to make these for my neighbor whose daughter’s have celiac disease.
Try it with atleast half almond flour