Are you looking for something luxurious and comforting in the morning, but you don’t want to make a big production out of it? Guess what! This little apple scone solves that problem easily.
For the Scone:
¾ cup unbleached all-purpose flour
2 TBLSP brown sugar
¾ teaspoon baking powder
Pinch of salt
½ teaspoon cinnamon
2 1/3 TBLSP cold vegan butter, cut into pieces
½ apple, peeled and cut into ¼ inch pieces
1 ½ TBLSP applesauce
3 TBLSP almond milk (or non-dairy milk of your choice)
For the Topping:
A slosh of almond milk
2 teaspoons brown sugar
Pinch of cinnamon
For the Glaze (optional):
2 TBLSP confectioners’ sugar
1 teaspoon applesauce
Slosh of almond milk
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Make the Scone:
- In a small bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Chop in the vegan butter with a fork or a pair of knives or a pastry cutter until the mixture resembles a coarse meal.
- Add in the apples, stirring gently.
- In another bowl, whisk the applesauce and almond milk together.
- Add the applesauce mixture to the apple and flour mixture, stirring gently. You might need a few more drops of milk to make the dough hold together. It shouldn’t be wet, though.
- On the prepared baking sheet, pat the dough into a rough round (or two), about 1-inch high. If you want, cut it (them) into wedges or in half, but you’ll be devouring the whole thing all at once, so it’s really a matter of how dainty you’re going to be about it.
Make the Topping:
- Brush the scone(s) with almond milk. I slosh a little into a tiny bowl or a tablespoon and use the back of a teaspoon or my fingers, but you could use a brush if you’re fastidious.
- In a small bowl, combine the brown sugar and cinnamon, and then sprinkle it liberally over the top of the scone(s).
- Bake for 20-25 minutes, until the top is golden. Let it cool as long as you can stand it on a wire rack. You can certainly eat this warm from the oven, though.
Make the Glaze (optional):
- In a small bowl, mix the confectioners’ sugar, applesauce, and almond milk until well combined. You might need less almond milk if your applesauce is very wet, so go lightly. You don’t want it running completely off your scone(s). I like to make the glaze while the scones are baking so it has a chance to harden up a little.
- Drizzle the glaze over the top of the scone(s) as soon as it (they) are cool enough.
- You might toss some walnuts into the dough with the apples.
- You might also toss some raisins into the dough with the apples.