These Apple Cinnamon Scones are the perfect rich treat, with crisp edges, soft centers, and plenty of real apple pieces throughout. Cold coconut oil and coconut cream are the secret to keeping them moist, and the sticky cinnamon glaze adds an extra bit of sweetness. Perfect for a weekend baking session, and delicious with a tea or coffee for a snack or a breakfast treat.
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Why You’ll Love This Recipe
- Great Texture: Crisp edges with a soft, tender middle, plus visible apple pieces that hold their shape instead of turning mushy.
- Simple Ingredients: Uses coconut oil and coconut cream instead of specialty vegan substitutes, so everything is easy to source.
- Naturally Dairy-Free & Egg-Free: Fully vegan without needing butter replacements, egg replacers, or non-standard ingredients.
- Freezer-Friendly: Can be frozen after baking and thawed without losing texture, making them practical for breakfast prep.
- Balanced Sweetness: Lightly sweet with a cinnamon glaze that complements (not overpowers) the apple.
- Versatile Serving: Great warm or at room temp, and pairs well with coffee or tea for breakfast or dessert.
Ingredients You’ll Need
You’ll find the full ingredient measurements and instructions in the recipe card at the bottom, but for your convenience, here’s a shopping list of everything you’ll need:
- Coconut oil (refrigerate so it is cold and solid)
- Canned coconut cream (unsweetened)
- Apple cider vinegar or white vinegar
- Vanilla extract
- All-purpose flour
- Light brown sugar
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Apples (peeled and diced)
- Powdered sugar
- Oat milk (for glaze)
Instructions
Follow along with this step-by-step guide to make your Vegan Apple Cinnamon Scones. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step One: Prepare a parchment-lined baking sheet and peel and dice the apples into small pieces.
Step Two: Whisk together the coconut cream, vinegar, and vanilla in a small bowl.
Step Three: Combine the dry ingredients in a mixing bowl, then work the cold coconut oil into the mixture until it resembles fine crumbs.
Step Four: Add the coconut cream mixture and gently mix until a shaggy dough forms, then fold in the apples.
Step Five: Shape the dough into a 1-inch thick round on a lightly floured surface and cut into 8 wedges.
Step Six: Arrange on the baking sheet, chill briefly, bake, then allow the scones to cool before adding the cinnamon glaze.
Storage
These scones keep really well, so you don’t need to finish the whole batch in one day (tempting, but not required). Once fully cooled, store them in an airtight container at room temperature for 2–3 days. If you like them warm, a quick 10–15 seconds in the microwave brings them right back to that fresh-baked vibe.
They also freeze nicely without the glaze. Just place them in a reusable freezer bag or airtight container for up to a month. To serve, thaw on the counter until room temperature. I recommend making drizzling the glaze over the top once thawed to make them present fresh.
Expert Tips
Make sure the coconut oil is cold enough so it is solid. It softens very quickly at room temperature and when handled.
FAQ
Shape the dough into wedges, place on a baking sheet, and refrigerate for up to 24 hours. Chilling actually helps the scones rise and keeps the crumb tender.
Peeling gives the best texture because the skin can become tough in scones. If you prefer to leave the skin on, dice the apples very small to keep them tender.
Avoid overmixing the dough and make sure the fat (coconut oil) stays cold. A quick chill before baking helps lock in moisture and keeps the crumb soft.
Serving Suggestions and More Recipes
If you loved this recipe, you might also enjoy more vegan baking like my Vegan Pumpkin Snickerdoodles, Vegan Chocolate Chip Cookies, or my Chocolate Pumpkin Muffins.
I’d love to know what you think of these! Tag me on Instagram @glowdiaries___ so I can repost your creations to stories or leave a review in the comments section below the recipe card 🙂
Apple Cinnamon Scones
Ingredients
- 6 tbsp coconut oil cold and solid / 90ml
- 10 tbsp coconut cream unsweetened, cold / 150ml
- 2 tsp apple cider or white vinegar 10ml
- 1 tsp vanilla extract 5ml
- 2 1/4 cup all-purpose flour 270g
- 1/3 cup light brown sugar 78g
- 1 tbsp baking powder 12g
- ½ tsp baking soda 2g
- 1 tsp ground cinnamon 2g
- ½ tsp salt 3g
- 1-2 medium apples peeled and diced (140g/1 ½ cups)
Glaze:
- 1 cup powdered sugar 120g
- ¼ tsp ground cinnamon ½ g
- 1-2 tbsp oat milk 15-30ml
Instructions
- Line a baking sheet with parchment or a non-stick baking sheet.
- Peel and dice the apples into 1/2”/12mm chunks or smaller. Cutting the apples in 8 or 12 slices and then cutting across into thin pieces will produce a good size to incorporate without the apple melting into the dough during baking.
- In a small bowl or mixing glass, whisk together the coconut cream, vanilla extract, and vinegar. Mix together.
- Combine flour, baking powder, baking soda, brown sugar, cinnamon, and salt in a bowl.
- Finely chop the chilled coconut oil into crumbles. Work into dry ingredients with fingertips until thoroughly distributed and broken into small pieces.
- Add in the coconut cream mix. Stir gently to incorporate until dough forms a shaggy mass. If too dry, add a small drizzle of coconut milk. The dough should not be sticky, only just wet enough to hold together when worked.
- Fold in the apples.
- Turn out onto a lightly floured work surface/board, work just enough for it to hold together, and flatten into a circle ~1”/2.5cm thick on a lightly floured surface. The edges do not need to be perfectly shaped. Overworking will lead to tough scones.
- Cut into 8 equal segments.
- Place on lined baking sheet and chill for at least 15 minutes before baking.
- Preheat oven to 400°F/200 C.
- Bake for 23-25 minutes until lightly golden brown. Allow to cool on the baking sheet for 10 minutes before moving to cooling rack.
Make the glaze:
- Combine the powdered sugar and cinnamon in a mixing bowl or cup.
- Add oat milk a bit at a time until just pourable.
- When the scones are mostly cool, pour the glaze over them. Allow to harden.
- Can be served slightly warm or at room temperature. Best the same day.
- Can be frozen for up to 1 month. Bring to room temperature before serving. Glaze will get sticky when defrosted.
Ron says
made this for my wife last weekend and recipe approved!! we’re both obsessed with cinnamon and this has the right flavour and sweetness. also love the glaze sauce on top such a perfect combo