Brighten up your Sunday brunch, or lunch bag with these amazing Apple Cinnamon Scones! They are beyond good, but don't just take our word for it give them a try.
Recipe Type: Brunch/Snack
Dietary Info: Gluten Free, Vegan
Total Time: 40 minutes
Serving Size: 8
Ingredients: 2 Tbsp. Ground Flax Seed 3/4 cup Water 2 cups Gluten Free All Purpose Flour 1 Tbsp. Baking Powder 1/4 cup Coconut Sugar 1/2 tsp. Sea Salt 1 tsp. Cinnamon 1/3 cup Coconut Oil (room temperature) 1 Apple (medium, diced) Notes: Leftovers: Store at room temperature in an air-tight container up to 3 days, or freeze Serve it with: a pumpkin spice latte, homemade chai tea, or hot chocolate. Extra Flavour: Serve them with butter, ghee, nut butter, or strawberry chia seed jam. Oil Free: Replace coconut oil with 1/3 cup unsweetened apple sauce Flour: This recipe was developed and tested with Bob's Red Mill All Purpose Gluten-Free Flour. Please note that results may vary with other types of flour.
Directions: 1. Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. 2. In a mixing bowl, mix the ground flax with water. Set aside to thicken. 3. In a separate bowl, combine the flour, baking powder, coconut sugar, salt, and cinnamon. Mix well, then add coconut oil and mash with a fork until it is broken and distributed evenly. Add flax mixture and diced apple. Stir well until combined. 4. Transfer the dough onto your parchment-lined baking sheet. Use your hands to form a round shape, about 1 inch in height. Then use a large wet knife to cut it into 6 or 8 even wedges. 5. Sprinkle the top with a bit of coconut sugar and cinnamon (optional) and bake for 25 minutes, until edges are golden brown. 6. Remove from oven, let cool slightly and enjoy immediately.
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