Salted Caramel Apple Scones

DSC_1227 (1).jpg

These scones and I have a very tumultuous relationship - after six attempts at making these, I’m finally happy with how they turned out (particularly in the texture department). Anyway, these scones are a winner, and they also happen to be gluten free, dairy free, and paleoish! They crumb like a scone should and hold their own against the salted caramel drizzle on top. Drool.  

Here’s what you’ll need: 

For the scones 

  • 1/4 cup honey (or liquid sweetener) 

  • 1 egg 

  • 1 tsp vanilla extract 

  • 1 tsp fresh ginger paste 

  • 1/2 cup minced apple 

  • 3 cups almond flour 

  • 1 Tbsp baking powder 

  • 1 tsp cinnamon 

  • 1 tsp pumpkin spice (or sub more cinnamon) 

  • dash of salt 

 

For the glaze 

  • 1/4 cup coconut milk (full fat from a can preferred) 

  • 8 dates, pitted and softened (may have to soak for a few hours) 

  • 1/2 tsp sea salt 

 

Here’s how to make it: 

     Preheat oven to 375 degrees and line a baking sheet with silicon mat. In a small bowl, combine wet ingredients (honey, egg, apple, vanilla, ginger) and set aside. In a large mixing bowl, combine almond flour, baking powder, cinnamon, pumpkin spice, and salt. Add vegan butter or coconut oil to dry ingredients, cutting it into the dough (using your hands) like you would with a pie crust. It should resemble crumbles. Pour wet mixture in and gently mix to combine. Bake for about 30 minutes until color is slightly browned and remove from oven. Let cool for an hour and cut through marks made before baking.    Combine glaze ingredients in food processor, adding more liquid if necessary. Drizzle glaze on top of scones and serve immediately. They are best consumed within a day, but keep for a few days in the fridge :) 

Annie MuskeComment