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Churro Scones (30 minutes)

Fine scones reminiscent of the delicious fried dough sticks from Spain

Churro Scones

Churro scones remind me of vacations in Spain. After all, I am a big fan of traveling and love to explore other countries. I haven’t been to Spain in a while, but I like to remember various stays there. For example, there was a language course over four weeks in Barcelona, a vacation with the family in Mallorca or a bit of partying in Ibiza. What I’ve always loved to eat are churros, the delicious dough sticks that are deep fried in fat and then rolled in a mixture of cinnamon and sugar. This pastry was the inspiration for these delicious scones.

Churro Scones

Churro Scones
Churro Scones

I am now a big fan of oil-free and oil-reduced baking. Today’s scones are also made entirely without refined oil. Instead, I use coconut milk, which is wholesome and higher in fiber. The dough still becomes super fluffy and I find that it lacks nothing. What remains is a minimal coconut flavor, which I find very pleasant.

The ingredient list is manageable with flour, coconut flour, raw cane sugar, baking powder, baking soda, bourbon vanilla, cinnamon, salt, coconut cream and grated apple.

TIP: For a gluten-free version, feel free to use my gluten-free flour blend or another gluten-free flour and add 1 tsp carob bean gum for a better binding.

Oil-free baking with wholesome ingredients

Churro Scones

If you’re craving other scone varieties or oil-free baked goods today, I have the following suggestion:

We summarize: The scones take just 30 minutes, are oil-free and super delicious!

The Churro Scones are:

  • Locker & Fluffig
  • Cinnamony
  • Perfectly sweet
  • Oil-free
  • Quick and easy to make

Well, are you ready for these sweet sins? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.

Churro Scones

Churro Scones (30 minutes)

Cinnamon-y sweet churro scones (vegan). Fluffy, with a sweet frosting of coconut cream and raw cane sugar. Quickly made and ideal as breakfast , snack or for a vegan coffee party.
Keine Bewertung
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine spanish
Calories 405


6 Piece
  • 250 g cups fine spelt flour Alternatively, use gluten-free flour mix + 1 tsp carob bean gum for better binding.
  • 30 g Coconut flour alternatively almond flour or more flour
  • 2 tbspn Baking powder
  • 1/2 tbspn Baking soda
  • 55 g Raw cane sugar or other sweetener of choice
  • 1 tbspn Cinnamon
  • 50 g Walnuts coarsely chopped, alternatively use pecans
  • ¼ tbspn Bourbon vanilla
  • ¼ tbspn Sea salt
  • 70 g Apple grated
  • 180 g Coconut cream this is the solid cream from a cooled can of coconut milk, separate 3 tbsp for the topping



  • Preheat the oven to 220 degrees Celsius (240 degrees Celsius top and bottom heat) and line a baking tray with a baking mat or baking paper.
  • FOR THE DOUGH Place flour, baking powder, baking soda, raw cane sugar, cinnamon, walnuts, bourbon vanilla, and sea salt in a large bowl and stir until well combined.
    250 g cups fine spelt flour, 30 g Coconut flour, 2 tbspn Baking powder, 1/2 tbspn Baking soda, 55 g Raw cane sugar, 1 tbspn Cinnamon, 50 g Walnuts, ¼ tbspn Bourbon vanilla, ¼ tbspn Sea salt
  • Add grated apple and continue stirring. Add the coconut cream (separate 3 tablespoons for the topping and set aside) and continue kneading, preferably with your hands, until you have a compact dough that is easy to shape. Depending on the type of flour, even more liquid may be needed. Here just pour sips of way coconut milk from the can.
    70 g Apple, 180 g Coconut cream
  • Place directly on the prepared baking sheet and shape into a round disc 2-3cm thick.
  • TOPPING Spread the previously separated coconut cream (3 tablespoons for the topping) evenly on the dough with the help of a brush. Mix raw cane sugar and cinnamon and sprinkle to taste.
    3 tbspn Coconut cream, 2-3 tbspn Raw cane sugar, ¾ tbspn Cinnamon
  • Cut once into 4 even pieces and then cut in half again to make 8 even, triangular scones. Do not pull apart further, the scones are easy to break apart after baking.
  • Put in the oven and bake for 16-20 minutes. The scones should be nicely risen and golden brown around the edges.
    Churro Scones
  • Remove from oven and let cool completely.
    Churro Scones
  • Carefully break apart and enjoy!
  • Store remainder (if any) in an airtight box in the refrigerator for up to 4 days. Can be kept frozen for up to one month.


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Serving: 1PieceCalories: 405kcalCarbohydrates: 13gProtein: 1gFat: 41gSaturated Fat: 31gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 75mgPotassium: 53mgFiber: 1gSugar: 11gVitamin A: 9IUVitamin C: 1mgCalcium: 33mgIron: 1mg

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