Healthy Apple Cinnamon Vegan Scones
Prep time
Cook time
Total time
These hearty but tender vegan scones are gently sweet, but I like to add a little crunchy coconut sugar on the tops for an extra oomph of indulgence.
Recipe type: Breakfast
Cuisine: British
Serves: 8 to 12 scones
  • ¼ cup + 1 tablespoon coconut / palm sugar, divided (you can substitute evaporated cane juice (sucanat) or brown sugar, if desired)
  • 2 cups whole wheat pastry flour (see post above for other flour options, including gluten-free)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅓ cup solid or softened coconut oil (you can substitute non-hydrogenated dairy-free margarine or shortening)
  • 1 apple, peeled and shredded (about 1 cup of apple shreds; see Apple Note below)
  • ½ cup unsweetened vanilla dairy-free milk beverage (I use coconut milk bevrage)
  1. Preheat your oven to 425ºF and line a baking sheet with a silicone mat or parchment paper.
  2. Place the ¼ cup coconut / palm sugar in your spice or coffee grinder and give it a quick whiz to powder it; this should take more than 10 or 15 seconds. You can skip this step if using brown sugar.
  3. Pour the powdered coconut sugar (or brown sugar) into a large bowl. Whisk in the flour, baking powder, baking soda, salt, and cinnamon until everything is well-combined. Add the coconut oil (or other fat) and using a fork or pastry blender, cut it in until the mixture resembles coarse crumbs.
  4. Stir in the apple and coconut milk beverage, until the mixture starts to come together. It should be a little crumbly, but fairly easy to handle (not sticky) and easy to form into two balls. If it is too wet, add a little flour, too dry, sprinkle in some more milk alternative.
  5. Take those two balls of dough, and gently flatten them into two disks that are about an inch to an inch and a half high on a baking sheet. Sprinkle the scones with the remaining tablespoon of sugar (the stuff you left coarse) or even a little more if desired.
  6. Cut or score the disks into 4 or 6 triangles (like a pizza), and bake for 15 to 20 minutes, or until the scones begin to take on a nice golden brown hue on the tops and edges. I like to keep the scones touching as they bake for a pull-apart effect and tender middle.
Apple Note: Be sure to use a good baking apple that isn't too ripe. If your apple shreds are really juicy, add the milk beverage slowly and as needed, until it the dough comes together.
Nutrition Information
Serving size: 1 scone (of 12 scones) Calories: 157 Fat: 6.6g Saturated fat: 5.3g Carbohydrates: 22.9g Sugar: 6.9g Sodium: 111mg Fiber: 2.6g Protein: 2.1g
Recipe by Go Dairy Free at