Cinnamon Apple Scones
Total Time
1 hr 0 mins
Prep Time
40 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(6)
Ingredients
12 servings
- 2 large eggs
- ¼ cup Open Nature® Original Almond Milk
- ¼ cup unsweetened applesauce
- 1 teaspoon O Organics® Vanilla Extract
- 1¾ cups O Organics® All-Purpose Flour, spooned and leveled, plus more for kneading
- 1 cup O Organics® Whole Wheat Flour, spooned and leveled
- ⅓ cup O Organics® Cane Sugar
- 2½ teaspoons baking powder
- 1 teaspoon O Organics® Cinnamon
- ¾ teaspoon sea salt
- ½ teaspoon O Organics® Nutmeg
- ½ cup O Organics® Coconut Oil, hardened and cut into small pieces
- 1 cup diced apple
- 1 cup powdered sugar (for glaze)
- 2 tablespoons Open Nature® Original Almond Milk (for glaze)
- ¼ teaspoon O Organics® Vanilla Extract (for glaze)
- Open Nature® Pecans, chopped (for topping)
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Preparation
Step 1
In a medium bowl, whisk together the eggs, almond milk, applesauce, and vanilla.
Step 2
In a food processor, place the all-purpose and whole wheat flours, the sugar, baking powder, cinnamon, salt, and nutmeg pulse to combine. Add the hardened coconut oil and pulse a few times until the coconut oil is just combined.
Step 3
Transfer the mixture to a large bowl and stir in the apple. Add the egg mixture and use a spatula to fold until the dough just comes together. Be careful not to overmix.
Step 4
Turn the dough out onto a floured surface. Knead lightly, using more flour as needed to prevent sticking. Form the dough into a ball, divide it in half, and flatten each half into a 1-inch-thick disk. Place on a parchment-lined baking sheet and freeze for 20 minutes.
Step 5
Preheat the oven to 400°F and line another baking sheet with parchment paper.
Step 6
Remove the dough from the freezer and cut each disk into 6 wedges. Separate the wedges and arrange them on the prepared baking sheet. Bake for 15 to 17 minutes, or until golden brown around the edges. Transfer to a wire rack to cool.
Step 7
Make the glaze: In a medium bowl, whisk together the powdered sugar, almond milk, and vanilla until smooth. Drizzle over the cooled scones. If desired, sprinkle the glazed scones with chopped pecans.
Step 8
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Step 9
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Chef's notes
It’s easiest to work with the coconut oil for this recipe if you measure it while it’s soft. Then, place it in a small bowl and freeze for 15 minutes. Use a paring knife to cut it into small pieces.
