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.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6Piece
Calories 405kcal
Ingredients
250gcups fine spelt flourAlternatively, use gluten-free flour mix + 1 tsp carob bean gum for better binding.
30gCoconut flouralternatively almond flour or more flour
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.
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.