Vegan Apple Cinnamon Scones
Servings: 10 scones
Calories: 2013kcal
Ingredients
- 1 tbsp flax meal
- 3 tbsp warm water
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 3/4 cup 180 mL soy milk
- 2 1/2 cups 350 g all purpose flour
- 2 tbsp 30 g brown sugar
- 1 tsp ground cinnamon
- 1 tbsp 12 g baking powder
- 1/2 tsp salt
- 1/2 cup 110 g vegan butter (I used vegan Becel/margarine)
- 1 cup chopped local Ontario Red Prince Apples
Frosting
- 1 tsp ground cinnamon
- 2/3 cup 100 g powdered icing sugar
- 2 tbsp soy milk or water
Instructions
- Start by making a flax egg by combining flax meal and warm water in a small bowl and let gel for 5 minutes.
- Make buttermilk by combining apple cider vinegar, vanilla extract, and soy milk and let thicken.
- In a large mixing bowl, combine all purpose flour, brown sugar, cinnamon, baking powder, salt and stir to evenly mix ingredients.
- Cut in vegan butter until you have pea-sized crumbles in the flour. Add soy buttermilk mixture and flax egg to the batter and mix until almost combined.
- Add the diced apples and turn over onto a well-floured surface. Shape into a rough oval shape and cut into 10 triangles.
- Transfer to a baking sheet and bake for 20 minutes at 375F.
- Once golden, remove from oven and let cool on a wire rack,
- Meanwhile, combine ground cinnamon, icing sugar, and soy milk to get a glaze. Drizzle over cooled baked scones and let dry for about 20 minutes. Store in an airtight container (these also freeze well).
Nutrition
Serving: 1g | Calories: 2013kcal | Carbohydrates: 391g | Protein: 38g | Fat: 30g | Saturated Fat: 15g | Sodium: 3660mg | Sugar: 115g