Mmmmm….apple-cinnamony goodness coming out of the oven. Is there anything better?? These scones are the quintessential feel-good breakfast for fall. I love mine with a dollop of vegan butter and a side of berries but they would be just as good on their own or with a cup of tea in the afternoon.
Print
Apple Cinnamon Oatmeal Scones
Description
Makes 12 scones
Ingredients
1 Cup Gluten-Free Oat Flour
1 Cup Old Fashioned Gluten-Free Oats
¼ Cup Coconut Sugar
2 ¼ tsp Baking Powder
1 tsp Ground Cinnamon
¼ tsp Salt
1/3 Cup Coconut Oil
1 Flax Egg (1 TB flax meal mixed with 3 TB hot water, sit for 5-10 minutes)
2 TB Non-Dairy Milk
1 Cups Apples, Chopped
Instructions
1. Preheat oven to 400-degrees. Line two baking pans with parchment paper.
2. Mix dry ingredients (through salt) in a medium-sized bowl.
3. In another medium bowl, whisk coconut oil, flax egg and almond milk. Then add to dry mixture and stir until just combined. If a bit dry, add more non-dairy milk, lemon juice, or some maple syrup (use only if you like your scones sweeter).
4. Fold in apples.
5. Separate batter into two 6-inch circles. You can use a piece of waxed paper between your hands and the scone mixture to prevent sticking. Score into wedges (12 total), dividing between pans.
6. Bake at 400-degrees for 16-20 minutes or until golden (rotating pans and re-scoring and separating wedges half-way through).
7. Cool on a wire rack for 5 minutes before enjoying with your favorite condiments.