These cranberry-apple mini scones are so cute and nutritious, plus, they are vegan! They are mostly made with oat flour, which is just rolled oats processed in the blender. The maple-pecan nut butter really adds a depth of flavour, and compliments the cranberries and apples perfectly!
This recipes makes 24 mini portions.
– 2 cups rolled oats, finely pulsed in blender to create flour
– ½ cup all-purpose flour
– 1 tsp baking soda
– 1 tsp baking powder
– ½ tsp salt
– ½ cup almond milk, unsweetened
– 2 tbsp maple syrup
– 2 tbsp (30 g) coconut oil, solid form
– 1 Mcintosh apple, grated (makes around 1 cup grated)
– 1 cup frozen cranberries, slightly thawed, then cut into halves or quarters
– pecans and maple syrup for nut butter
1. Whisk dry ingredients together (oat flour, baking soda, baking powder, salt), set aside.
2. In a measuring cup or small bowl, whisk almond milk and maple syrup, set aside.
3. Crumble the solid coconut oil into the dry ingredients and use hands to incorporate them together very well.
4. Add the wet ingredients to the dry and fold until shaggy dough forms.
5. Add the grated apples and knead dough slightly.
6. Knead in cranberries.
7. Divide the dough into four roughly equal parts and press each one onto a large cutting board or plate to form a 5-inch circle.
8. Place these circle doughs in the fridge to chill.
9. Preheat oven to 400°F.
10. Once the oven is preheated, cut each dough circle into 6 triangles, then place onto a baking tray lined with parchment paper.
11. Bake for 12 to 14 minutes.
12. Take out from oven and let them cool.
13. To make maple-pecan butter; add some pecans to a food processor and blend on high until smooth. Add a couple splashes of maple syrup and blend.
14. Taste, and add more maple syrup to your liking.
15. Spread on top of scones and enjoy!
Store them in an airtight container on the counter, or wrap them individually with plastic wrap to keep them moist and store in the fridge for up to 2 weeks.