Happy Thanksgiving!! I am SOOO excited to share this recipe with you! I love vegan baking and making whole grain vegan baking is very simple.
I love scones!
Perhaps it is my British background but scones are my favorite pastries.
And Pink Pearl apples are seriously the highlight of Fall! I literally count the months waiting for them to be in season. Pink Pearl apples are life changing! They are pink, tart, unlike anything you have ever tasted.
My husband raved about these scones and took them to his office, he has become such a foodie that I know if he keeps talking about something I bake it’s guaranteed to be a great recipe!
I am so glad I created them just in time for Thanksgiving tea time, or brunch with coffee.
Make sure you make yourself a killer cappuccino with Milkadamia’s new Latte Da which froths beautifully!
Serve with my killer salted caramel or cold coconut cream or coconut yogurt.
This is a sponsored blog post!
Thanks to my friends at Milkadamia!
I love their macadamia milk and it’s the only one we have in our house! Try it with coffee, cereal, Rooibos Chai Tea OMG!
Spray it on anything! Cake pans, on top of these scones, vegan breads, veggies, anything that will be baked, grilled or air fried!
All opinions expressed are my own, thanks for supporting the brands I love! Happy Thanksgiving! When you bake these scones please tag me @chefvanessamusi on Instagram and tag @milkadamia also! We love seeing and sharing your creations.
- 200 grams spelt flour (I use Bob's Red Mill)
- 80 gr all purpose organic flour
- 55 grams evaporated cane sugar (can sub for maple sugar)
- 10 gr baking powder such as Rumford
- 4 grams fine sea salt
- ⅓ cup Pink Pearl apple (peeled and sliced and cut into small cubes) can sub for Granny Smith apples
- ¼ teaspoon Ceylon cinnamon
- 1 tablespoon brown sugar
- 90 grams vegan butter cut into pieces and very cold (I keep mine in the freezer) I used Miyoko's unsalted
- ¾ cup coconut milk (mix well, chill then measure)
- 40 gr apple puree (I made my own: peel 2 Granny Smith or Pink Pearl apples, cut into chunks, add 2 tablespoons lemon juice and microwave for 3 mins then puree)
- 1 teaspoon vanilla extract such as Nielsen Massey
- To glaze before baking:
- Milkadamia oil spray
- Milkadamia unsweetened
- Maple glaze:
- 60 gr coconut milk powder, sifted I used Terrasoul
- 30 gr powdered sugar
- ¼ teaspoon pure maple extract such as Frontier
- 1-2 tablespoons Milkadamia unsweetened milk
- Mix all the ingredients in a bowl with a whisk until thick. If needed add more coconut milk powder. The glaze must be very thick.
- Salted Caramel:
- ½ cup Brown rice syrup
- 14 gr vegan butter I used Miyoko’s
- ¼ teaspoon Maldon Salt
- ⅛ cup coconut sugar
- ½ teaspoon vanilla extract
- ½ cup coconut cream (mix a can of coconut cream and then measure)
- Cook all caramel ingredients in a medium stainless steel pot at medium heat whisking constantly until thick. Remove from heat (it will thicken more as it cools). Serve warm
- Prepare a perforated baking tray with a Silpat. Mix apples with cinnamon and sugar in a small bowl.
- In a Thermomix or food processor: put the flours, baking powder, salt, sugar and mix at medium speed for a few seconds until incorporated. Then add the cold vegan butter and process for about 15 seconds at medium speed until the butter is crumbly and look like small lentils. Don’t over process the butter or scones won’t be flaky. Put this mixture onto a large bowl. Add the apples, apple pure, vanilla + coconut cream and mix with a spatula just until integrated. Use your hands to check the dough so it is moist enough. Don’t over mix.
- Put the dough onto the baking tray and form into a round ball, without overworking the dough, press roll the circle to form a 2″ high round circle with a rolling pin. With a metal pastry scraper: cut into 8 triangles and freeze for 30 mins (this is so that the scones keep their shape are flakier). Preheat the oven to 350 F. Spray the frozen scones with Milkadamia oil on top and brush with the macadamia milk and bake in a preheated oven at 350 F for about 20 minutes until golden brown. Time will depend on your oven, baking tray and thickness of scones. They must be crunchy on the surface and moist inside. Cool on a perforated tray. Decorate with the dreamy maple glaze.
- These keep well for 2 days at room temp in a recycled salad container or freeze unbaked for longer storage and bake as needed (do not thaw before baking, bake frozen: they just take longer to bake).
¾ cup brown rice flour must be superfine (I use Bobs Red Mill)
¼ cup potato starch
⅛ cup white rice flour must be superfine (I use Bobs Red Mill)
⅛ cup tapioca starch
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