I love a breakfast pastry and scones are right up there for me. When you went plant-based you might have been worried about not being able to enjoy those kinds of pleasures. This recipe will ease those worries! Let me show you how to make plant-based churro scones and you’ll always have a breakfast treat whenever you want it!
Despite my love for baking scones always intimidated me - and so I made it my mission to figure out the best plant-based scone recipe. There’s lots of variations, but this one has that delicious churro flavour. You’re welcome.
The beautiful thing about this is you can make it gluten-free if you need to simply by using a gluten-free 1:1 flour mix. It’s oil-free thanks to the substitute of coconut milk - just make sure you chill the can beforehand otherwise it’s just not going to turn out the way you want it.
Now that you've got the best plant-based scone recipe you can have them anytime. They keep well in the fridge or freezer. These churro scones are a great breakfast paired with a smoothie, or as a mid-day snack. Want them for dessert? Who am I to judge? Now that you know how to make plant-based churro scones you can make them whenever you want - whatever you do SMASH THEM INTO YOUR FACE.
Want to learn how to make plant-based churro scones? These are delicious and simple to make. Loved by kids and adults alike!
If you haven’t chilled your can of coconut milk yet get on that. Seriously - you can’t start this until you do. I’ll wait…
Welcome back! Pre-heat your oven to 425 F while you gather all of your scone ingredients together.
Shift your flour, baking powder, soda, sugar, salt, and cinnamon into a medium bowl and whisk until combined.
Open your can of chilled coconut milk and scoop out what you need of the white part - leave behind the water-ish part that’s separated from it (put it aside for now). Drop the coconut into your flour mixture and take a fork and start pressing it into the flour until it breaks up a bit and starts to form crumbs. If you’re used to making scones with butter this is basically what you’re doing to replace it.
Add in the grated apple, vanilla, and nuts (if using), and mix until just combined. If the mixture is too dry add a little more of the solidified coconut nut. Do NOT knead or overwork the dough.
Add the mixture onto of a silicon or parchment basking sheet and shape into a circular disc that’s about 1 inch thick. Brush some of the coconut water that you set aside on top of the scone and then mix together the topping ingredients and sprinkle over the top evenly.
Cut into 6 wedges that are the same size and space out a little bit. These aren’t going to expand too much, but give them a little space.
Back for 16-18 minutes and then cool on a rack. They’re good to eat pretty soon after coming out of the oven, otherwise they’ll be fine in the fridge for about five days or you can freeze up to one month. But whose kidding - they’ll never last that long.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
