Name: Churro Cinnamon Scones
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 cup all purpose flour; 0.75 cup whole wheat flour; 0.25 cup almond flour (or use more flour for nutfree); 2 tsp baking powder; 0.25 tsp baking soda; 3 tbsp brown sugar (or coconut sugar); 1 tsp cinnamon; 0.5 teaspoon salt; 0.75 cup coconut cream (from a chilled full fat coconut milk can (+ 2 to 3 tbsp coconut cream/milk as needed, chill the can for an hour and scoop the thick white part)); 0.5 cup grated apple; 1 tsp lemon juice; 0.5 teaspoon vanilla extract ((depends on your vanilla preference)); 1 tbsp brown sugar; 1.5 tbsp cane sugar; 0.75 tsp ground cinnamon; 0.33 cup chopped pecans (or walnuts); null null vegan butter (or a simple sugar icing or a fruit compote)

Instructions

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1

Preheat the oven to 435 deg F (225 C). In a large bowl, whisk together the dry ingredients: all purpose flour (1 cup), whole wheat flour (0.75 cup), almond flour (0.25 cup), baking powder (2 tsp), baking soda (0.25 tsp), brown sugar (3 tbsp), cinnamon (1 tsp), and salt (0.5 teaspoon) until well combined.
2

Add coconut cream (0.75 cup) to the dry ingredients and mix with a fork until the mixture forms crumbs.
3

Stir in the grated apple (0.5 cup) mixed with lemon juice (1 tsp), and vanilla extract (0.5 teaspoon). If the mixture is very dry, add additional coconut cream (1 tbsp) (or coconut milk) at a time until the dough just begins to come together. Bring the dough together until somewhat smooth, but do not knead or overwork it.
4

Place the dough on a parchment-lined baking dish and shape it into a 1 inch thick disk. Brush the top with a little [coconut cream]. In a small bowl, mix together brown sugar (1 tbsp), cane sugar (1.5 tbsp), and ground cinnamon (0.75 tsp). Sprinkle this topping generously all over the scone disk. Slice the disk into wedges and gently move the slices to have about a 0.5 inch space between them.
5

Bake for 16 to 18 minutes, or until golden brown. Remove the scones from the dish after 1 minute. Serve hot with some [vegan butter], a simple sugar icing, or a fruit compote. Store covered on the counter for up to 2 days, or refrigerate in a container for up to 5 days. Scones can be frozen unbaked for up to a month; remove from the freezer and thaw for 10 minutes (while the oven is preheating), then bake. Frozen scones might need 1-2 minutes more to bake.