Apple Pie Scones

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These Apple Pie Scones are what happens when a dairy-free and egg-free scone recipe meets an apple pie. It's easy to make with only 5 ingredients, healthy with no oil and no butter, and full of simple, wholesome ingredients.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/apple-pie-scones/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: scones

Calories: 214.5kcal

Author: Carine Claudepierre

Ingredients

2 ¾ cups Self-Rising Flour + 2-3 tablespoons to work dough (note 1)
¾ cup Unsweetened Applesauce (note 2)
⅓ cup Coconut Sugar (note 3)
½ cup Dairy-Free Yogurt (note 4)
¾ cup Thinly Sliced Apples (note 5)

Optional

1 teaspoon Vanilla Extract (note 6)
1 teaspoon Cinnamon (note 7)

Apple Pie Filling

½ teaspoon Cinnamon
2 tablespoons Coconut Sugar

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Lightly oil with cooking oil spray and set aside.
Wash, dry, and core the apple. Use a sharp knife, or a mandolin, to thinly slice - the thinner, the less fragile the scones become as you prepare them. It's approximately 2 mm, or 0.07 inches. Set aside.
In a small bowl, prepare the cinnamon sugar that you will use later for the filling. Simply stir 2 tablespoons of coconut sugar with 1/2 teaspoon of cinnamon. Set aside.
In a large mixing bowl, add self-rising flour, applesauce, coconut sugar, and yogurt. Add the vanilla extract and cinnamon for flavor if you like.
Use a rubber spatula to stir and combine the ingredients, then knead with your hands to form a dough ball. If the dough is too sticky, use the extra 2-3 tablespoons recommended to work the dough, and if it's too dry, add a bit more applesauce or yogurt.
Place the dough ball on a generously floured surface, divide into two equal portions, and roll each into two 6.6-inch (17 cm) circles.
Spread the apple slices onto the first disc; two layers of thinly sliced apple are ok, but not more. Press the apple slicer so they stick to the first disc. Sprinkle cinnamon and coconut sugar on top of the apple slices, and place the second disc of dough on top.
Press with your hands gently so they stick together, and seal the sides by pinching with your fingers.
Use a sharp knife to cut the disc into 8 even triangles. It's a fragile step as the apples might slip out of the dough, but you can easily push them back in.
Place the triangles on the prepared baking sheet, leaving an inch between each as they expand in the oven. If some apples fall when you transfer the scone to the baking sheet, simply refill.
Brush the top with some dairy-free milk to make their color pop.
Bake the scones at 400°F (200°C) on the center rack for 20-25 minutes, or until golden, and let them cool down on a cooling rack at room temperature before serving.
Serve plain, or dust some powdered sugar on top, or open and spread some peanut butter or almond butter in the center.

Notes

Note 1: Self-rising flour is a premix of flour and baking powder, which is the main ingredient to make the scones rise perfectly. To make your own, stir 2 3/4 cups of all-purpose flour + 4 1/2 teaspoons of baking powder and a pinch of salt. For a gluten-free option, use my gluten-free conversion guide. The recipe won't work with almond flour or oat flour.

Note 2: Or sweetened applesauce if preferred, if so, skip coconut sugar.

Note 3: Or any crystal sweetener you love, like brown sugar, sugar, demerara sugar, or unrefined cane sugar. Don't use maple syrup, the dough will be too moist.

Note 4: Or any yogurt you love, like Greek yogurt if you use dairy in your kitchen. I like plant-based plain coconut yogurt.

Note 5: Use apples that hold their shape in the oven, like Green Smith or Braeburn, and slice ultra-thin!

Note 6: For flavor, the recipe works without.

Note 7: Or apple pie spices, if available to you.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the scones in the fridge in an airtight container for up to 4 days.

Nutrition