As the saying goes “an apple a day, keeps the doctor away” but what about apple pie? May 12 is #NationalApplePieDay and Ms. Rose’s is giving you something sweet to eat (or make 😉 )…Vegan Apple Pie Scones!
We’d love for you to share with us your apple pie scones by tagging @MsRosesFineFood and using the hashtag #RosesApplePie on Facebook & Instagram.
Happy Baking!
Vegan Apple Pie Scones
Ingredients:
FOR THE SCONES:
2 cups of all-purpose flour
2 1/2 teaspoons of baking powder
3 tablespoons granulated sugar
1 teaspoon sea salt
1/2 teaspoon cinnamon
5 tablespoons cold earth balance, grated and frozen
1 cup of coconut milk, plus 1 tablespoon for brushing over the scones
coarse sugar (optional) for sprinkling on top of the scones
FOR THE GLAZED APPLE FILLING:
2 large Granny Smith apples, peeled and chopped up small
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
Directions:
Start by making your glazed apple filling. Melt the butter in a skillet over medium heat and toss in the apples. Stir until apples are cooked and there is very little butter left. Remove from heat and add in the sugars and the cinnamon. Set aside to cool.
Now, make your scone dough. Using a food processor, a pastry blender, or just a good old fashioned fork, cut your cold butter into the dry ingredients until blended throughout the flour-like little peas, some larger than others. Add your apple pie filling to the mixture and mix until well combined. Add the heavy cream, stirring until your dough comes together in a ball.
Turn the dough out onto a lightly floured surface and knead it 2-3 times until it all comes together really nicely. Pat it into a disk. Wrap the disk tightly in plastic wrap and put the dough in the freezer to chill for 30 minutes.
Preheat your oven to 425° and line a baking sheet with parchment paper. Make your glaze:
Remove your dough disk from the freezer and place it onto your baking sheet. Cut it into 8 equal wedges. Use a pastry brush to brush a light layer of coconut milk over the top of each scone and sprinkle with coarse sugar (if desired.)
Bake for 12-15 minutes until golden brown and cooked through **Note** Mine had to bake for almost 20 minutes before they were done.