Alisa Fleming ~ With so many loving holidays on the way – Valentine’s Day, Easter, Mother’s and Father’s Days – my mind wanders to recipes for fresh baked goodies like this one. These special vegan scones were ones that I originally created for my mother-in-law. She is English by heritage and by culinary taste, and she simply adores scones. However, my in-laws have been working hard to stay away from white flour and sugars for the past couple of years. In order to offer her a little treat that wouldn’t derail their efforts, I baked up these vegan scones using a shredded organic Braeburn apple and a little coconut sugar for the sweetness.
I also decided to take the health factor one step further, by substituting coconut oil for what would typically be butter or shortening in your average scone recipe. Coconut oil solidifies just below room temperature, so it works well as a solid fat in many recipes. Just like chilled butter, I add the solid or slightly softened coconut oil with a pastry blender or fork to get that “crumb” consistency – a preparation method that is typically used with scones.
To keep these vegan scones soy-free, refined sugar-free, and relatively low in fat, I use So Delicious Unsweetened Vanilla Coconut Milk Beverage instead of cream. It is just rich enough and adds a nice hint of vanilla, but is sugar-free and low calorie. Click here for a So Delicious Coupon
As for the flour, I went with a whole wheat pastry flour, which is a touch lighter than ordinary whole wheat flour due to the lower-protein, soft wheat it is milled from. If you prefer light and fluffy vegan scones, then you can sub all or part of the whole wheat pastry flour with all-purpose or even cake flour. The whole wheat pastry flour definitely makes for a heartier scone … something my palate prefers in the morning or for a re-energizing snack with tea.
I know what some of you may be wondering – coconut milk beverage, coconut sugar, coconut oil – do these vegan scones taste like coconut? Fortunately, unsweetened coconut milk beverage has most of the coconut “meat” removed, so it has a very mild flavor that doesn’t overpower at all in baked recipes. All you get is some creamy goodness. Likewise, the coconut oil and coconut sugar are fairly mild, allowing the apple and cinnamon to shine through in these flavorful vegan scones. If you’re still concerned, then you can use one of the other sweetener options that I’ve included in the recipe and you can substitute shortening (I recommend using organic palm shortening to keep away from the hydrogenated oils) in place of the coconut oil.
And oh yes, my in-laws and husband adore these apple cinnamon vegan scones!
Gluten-Free Option: You can also trial your favorite gluten-free flour blend in these apple cinnamon vegan scones. If you opt to use a gluten-free flour blend that doesn’t contain any xanthan gum or guar gum, and is fairly low protein (such as a rice flour or starch blend), then I recommend adding about 1/2 teaspoon of xanthan or guar gum with the flours.