1 3/4 cup flour
1/4 cup almond flour
2 tsp baking powder
1/4 tsp baking soda
3 tbsp brown sugar
1 tsp ground cinnamon
1/2 teaspoon salt
3/4 cup cream from a chilled can of full fat coconut milk, plus 2 to 3 tbsp coconut cream/milk as needed. *Tip* chill the can for an hour and then scoop the thick white part
1/2 cup grated fresh apple mixed with 1 tsp lemon juice
1 tsp vanilla extract
1 tbsp brown sugar
1.5 tbsp white sugar
3/4 tsp ground cinnamon
3 tbsp warm water mixed with 1.5 tbsp Coconut Cloud Vanilla coconut milk creamer powder
1 tsp pure maple syrup (*you can use Maple Extract here instead if you don’t want to add syrup)
1 ½ - 2 cups powdered sugar
Preheat the oven to 435 degrees F . Mix the dry ingredients (through salt) in a large bowl until well combined.
Add the coconut cream. Use a fork to mix it into the flour until it forms crumbs.
Add the apple, vanilla extract and mix all together. Add liquid coconut milk/cream 1 tbsp at a time until the dough begins to come together. Bring the dough together until somewhat smooth. Do not overwork the dough!
Place on a parchment lined baking sheet and shape into a 1 inch thick disk. Brush with a bit more coconut milk.
Mix the Topping ingredients (sugars and cinnamon), and sprinkle all over the scone disk. Slice into wedges and move the slices to have half inch space between them.
Bake for 16 to 18 mins. Remove the scones from the baking sheet after a few minutes and allow to cool. Once cool, mix together your glaze ingredients until pourable, and drizzle over the scones.
Store covered on the counter for up to 2 days, or refrigerate in a container for up to 5 days.