Gluten-Free Vegan Apple Cinnamon Scones
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Sauté 1 cup diced apple with 2 tablespoon coconut sugar for about 5 minutes. Remove from heat & cool
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Combine Bob’s Red Mill Almond Flour + Arrowroot Starch, baking powder, salt, spices & coconut sugar
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Whisk well to combine!
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Use a fork, a pastry cutter, or your hands to work coconut oil into the dry ingredients
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Combine your flax egg, coconut milk, and maple syrup
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Mix the wet ingredients into the dry - stir well!
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Then add your cooled apples...
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and the toasted pecans!
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Form into a round circle, wrap in parchment or plastic wrap, and place into the fridge!
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Cut into wedges (you can do 6 for larger scones, too) and separate on the pan.
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Brush scones with coconut milk and sprinkle with turbinado sugar. Bake at 375°F for about 25 minutes
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