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Cinnamon Apple Scones Recipe

Cinnamon Apple Scones

Amy
These Cinnamon Apple Scones are a cozy blend of warm spices, tender apples, and buttery crumb that feels like a hug in every bite. With a prep time of 40 minutes and a quick 20-minute bake, they’re surprisingly easy to whip up for any occasion.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 minute
Servings 12

Ingredients
  

  • 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

For the Glaze and Topping

  • 1 cup powdered sugar
  • 2 tablespoons Open Nature® Original Almond Milk
  • ¼ teaspoon O Organics® Vanilla Extract
  • Open Nature® Pecans, chopped

Instructions
 

  • In a medium bowl, whisk together the eggs, almond milk, applesauce, and vanilla.
  • 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.
  • 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.
  • 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.
  • Preheat the oven to 400°F and line another baking sheet with parchment paper.
  • 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.
  • 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.
  • Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Keyword apple, baking, breakfast, cinnamon, scones
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