Maple-Glazed Apple & Caramel Scones

September 14, 2020

Maple-Glazed Apple & Caramel Scones

Maple-Glazed Apple & Caramel Scones

I love fall for the cooler weather, apple and squash season, and hearty comfort food. Speaking of apples, you may soon be picking some! Here is for you a divine and a quite simple recipe of apple and caramel scones with a maple glaze. Divine is a weak word to describe how amazing these scones are! Do them quickly; you will not be able to live without them once you have done them! 

Ingredients (8 Scones)

Scones

½ cup Plant-based milk
⅓ cup Unsweetened applesauce
¼ cup Maple syrup
1 tsp Vanilla extract
1 Apple, peeled and grated
3 cups All-purpose flour
3 tbsp Brown sugar
3 tbsp Vegan Pro Butterscotch
1 tsp Ground cinnamon
Pinch of ground nutmeg
1 tsp Baking soda
Pinch of salt
6 tbsp Plant-based margarine

Maple glaze

1 cup Icing sugar
2 tbsp Plant-based milk
1 tsp Maple extract

Garnish

2 tbsp Plant-based milk
Chopped walnuts, to taste

 

Method

1. Preheat your oven to 425°F (215°C).

2. In a small bowl, start by mixing the liquid ingredients (from the plant-based milk to the grated apples).

3. In a large bowl, combine all the dry ingredients (from the all-purpose flour to the pinch of salt). Add the plant-based margarine. Then, break it up with your hands until small pea-sized pieces are forming in your mix.

4. Mix both liquid and dry ingredients with a fork until you get a nice smooth dough. If you have difficulty with the fork, use your hands.

5. Line a baking sheet with parchment paper and sprinkle it with a little bit of flour. Pour the batter onto the baking sheet and form a disc of about 8" thick. Using a knife, cut it into 8 equal parts. Space them slightly apart from each other and brush the scones with some plant-based milk (about 2 tbsp).

6. Bake the scones for 18 minutes or until they are puffed up and golden. Out of the oven, place them on a cooling rack and let cool for at least 30 minutes before glazing.

7. Maple glaze: Pour the sifted icing sugar into a bowl. Add the plant-based milk and maple extract. Dip the top of each cooled scone in the icing, then return to the cooling rack. Sprinkle with chopped walnut and let the icing set before serving.

They can be stored for 3 days at room temperature.

By Sara Girard
Writer at RAW Nutritional




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