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.
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.
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
If you’re craving other scone varieties or oil-free baked goods today, I have the following suggestion:
- Scones with caramelized bananas
- Pumpkin scones
- Chocolate cherry brownie
- Chocolate Chip Muffins
- Vanilla cake with chocolate frosting
- Mango Cheesecake
- Carrot cake with cashew frosting
We summarize: The scones take just 30 minutes, are oil-free and super delicious!
The Churro Scones are:
- Locker & Fluffig
- Perfectly sweet
- 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 (30 minutes)
- 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.
- Remove from oven and let cool completely.
- 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.