Apple Cranberry Scones
Apple Cranberry Scones - light, flaky and tender, these scones are jam-packed with apples, sweet-tart cranberries, and crunchy walnuts!
apple scones, eggless scone recipe
cups/ 190 gms
cup/ 60 gms
Use salt if your butter is unsalted or if you're using coconut oil. Omit if using salted butter
cup / 60 gms
You can use any sugar of your choice
cup / 115 gms
Butter, chilled, cut into small cubes
You can also use chilled coconut oil.
cup / 75 ml
Coconut milk, full fat
You can use coconut or regular cream as well
Apple, peeled and finely diced
Dried cranberries, finely chopped
Walnuts, finely chopped
Cinnamon sugar, for topping
You can use melted butter
Preheat your oven to 200 C. Line a baking tray with baking paper or Silpat.
In a large bowl, whisk the dry ingredients - wholewheat flour, amaranth flour, cinnamon powder, baking powder, palm sugar, and salt ( if using unsalted butter/coconut oil).
Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms large coarse crumbs.
Pour over the coconut milk and mix with a fork until the dry ingredients are just moistened. If the mixture seems too dry, add in a bit more milk.
Add in the apples, cranberries, and walnuts.
Turn the dough out onto a well-floured surface and press together gently till it forms a ball.
Press into an 8" circle and cut into 8 triangles. Gently place on the prepared tray. Brush lightly with coconut milk/cream. Sprinkle some cinnamon sugar on top, if you like.
Bake for 18-20 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
Drizzle over the glaze, if using. Let it set for 5- 6 minutes. Serve and enjoy!
Combine all ingredients in a small bowl. Whisk until thick and smooth.
Apple Cranberry Scones -
-October 22, 2020