Happy Thanksgiving!! I am SOOO excited to share this recipe with you!  I love vegan baking and making whole grain vegan baking is very simple. 

I love scones! 

Perhaps it is my British background but scones are my favorite pastries. 

And Pink Pearl apples are seriously the highlight of Fall! I literally count the months waiting for them to be  in season. Pink Pearl apples are life changing! They are pink, tart, unlike anything you have ever tasted. 

My husband raved about these scones and took them to his office,  he has become such a foodie that I know if he keeps talking about something I bake it’s guaranteed to be a great recipe!

I am so glad I created them just in time for Thanksgiving tea time, or brunch with coffee.

Make sure you make yourself a killer cappuccino with Milkadamia’s new Latte Da which froths beautifully! 

Serve with my killer salted caramel or cold coconut cream or coconut yogurt. 

This is a sponsored blog post!

Thanks to my friends at Milkadamia!

I love their macadamia milk and it’s the only one we have in our house! Try it with coffee, cereal, Rooibos Chai Tea OMG! 

When Milkadamia asked me to create a recipe using their new Macadamia Spray I was jumping with excitement because the options for using this amazing oil are endless!

Spray it on anything! Cake pans, on top of these scones, vegan breads, veggies, anything that will be baked, grilled or air fried!

All opinions expressed are my own, thanks for supporting the brands I love! Happy Thanksgiving! When you bake these scones please tag me @chefvanessamusi on Instagram and tag @milkadamia also! We love seeing and sharing your creations. 

Pink Pearl Scones

5.0 from 1 reviews
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These flaky vegan whole grain scones are perfect for Thanksgiving brunch or coffee. The Pink Pearl apples make these something to look forward to every year! The maple glaze is sweet yet salty. I can't wait for you guys to bake and try these! They are my new favorite recipe! Thanks to Milkadamia for inspiring me to create these!
Recipe type: Dessert
Serves: 8 large
  • 200 grams spelt flour (I use Bob's Red Mill)
  • 80 gr all purpose organic flour
  • 55 grams evaporated cane sugar (can sub for maple sugar)
  • 10 gr baking powder such as Rumford
  • 4 grams fine sea salt
  • ⅓ cup Pink Pearl apple (peeled and sliced and cut into small cubes) can sub for Granny Smith apples
  • ¼ teaspoon Ceylon cinnamon
  • 1 tablespoon brown sugar
  • 90 grams vegan butter cut into pieces and very cold (I keep mine in the freezer) I used Miyoko's unsalted
  • ¾ cup coconut milk (mix well, chill then measure)
  • 40 gr apple puree (I made my own: peel 2 Granny Smith or Pink Pearl apples, cut into chunks, add 2 tablespoons lemon juice and microwave for 3 mins then puree)
  • 1 teaspoon vanilla extract such as Nielsen Massey
  • To glaze before baking:
  • Milkadamia oil spray
  • Milkadamia unsweetened
  • Maple glaze:
  • 60 gr coconut milk powder, sifted I used Terrasoul
  • 30 gr powdered sugar
  • ¼ teaspoon pure maple extract such as Frontier
  • 1-2 tablespoons Milkadamia unsweetened milk
  • Mix all the ingredients in a bowl with a whisk until thick. If needed add more coconut milk powder. The glaze must be very thick.
  • Salted Caramel:
  • ½ cup Brown rice syrup
  • 14 gr vegan butter I used Miyoko’s
  • ¼ teaspoon Maldon Salt
  • ⅛ cup coconut sugar
  • ½ teaspoon vanilla extract
  • ½ cup coconut cream (mix a can of coconut cream and then measure)
  • Cook all caramel ingredients in a medium stainless steel pot at medium heat whisking constantly until thick. Remove from heat (it will thicken more as it cools). Serve warm
  1. METHOD:
  2. Prepare a perforated baking tray with a Silpat. Mix apples with cinnamon and sugar in a small bowl.
  3. In a Thermomix or food processor: put the flours, baking powder, salt, sugar and mix at medium speed for a few seconds until incorporated. Then add the cold vegan butter and process for about 15 seconds at medium speed until the butter is crumbly and look like small lentils. Don’t over process the butter or scones won’t be flaky. Put this mixture onto a large bowl. Add the apples, apple pure, vanilla + coconut cream and mix with a spatula just until integrated. Use your hands to check the dough so it is moist enough. Don’t over mix.
  4. Put the dough onto the baking tray and form into a round ball, without overworking the dough, press roll the circle to form a 2″ high round circle with a rolling pin. With a metal pastry scraper: cut into 8 triangles and freeze for 30 mins (this is so that the scones keep their shape are flakier). Preheat the oven to 350 F. Spray the frozen scones with Milkadamia oil on top and brush with the macadamia milk and bake in a preheated oven at 350 F for about 20 minutes until golden brown. Time will depend on your oven, baking tray and thickness of scones. They must be crunchy on the surface and moist inside. Cool on a perforated tray. Decorate with the dreamy maple glaze.
  5. These keep well for 2 days at room temp in a recycled salad container or freeze unbaked for longer storage and bake as needed (do not thaw before baking, bake frozen: they just take longer to bake).
Gluten Free flour blend: mix then measure what the recipe requires
¾ cup brown rice flour must be superfine (I use Bobs Red Mill)
¼ cup potato starch
⅛ cup white rice flour must be superfine (I use Bobs Red Mill)
⅛ cup tapioca starch

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After weeks of not baking or being very active on my creative content because:

  1. My Dad has been frail (his diabetes has been so difficult and has taken a toll on his life and on our family), as I write this today is #Americandiabetesalertday, Diabetes is a matter near and dear to my heart because I have dealt with my Dad’s illness and seen first hand how devastating and how life consuming it is.
  2. I was feeling stuck trying to be a jack of all trades and being a rockstar at it all whilst looking madly for a house for my Baking School here in Austin and at the same time trying to set up my healthy baking classes through Airbnb experiences which just launched in Austin! Whoohooo.. Still figuring that part out. But hey imperfect action is what entrepreneurship is all about right? And consistency is key.

Anyway back to these scones! When Bulletproof reached out to me a few months ago and asked me to develop 4 Bulletproof friendly pastries for them I was beyond honored, challenged and grateful! One of my wellness heroes is Dave Asprey and I listen to his podcast every week. I am a raving fan of his Bulletproof lifestyle, bars, ingredients and supplements. When I made these scones I remember the feeling of complete bliss and utter satisfaction of having created a recipe that not only was Bulletproof friendly (gluten free, dairy free, low glycemic, grain free and compliant with the Bulletproof road map (something you need to look into). When you read about it you’ll see that there are literally very few flours and sweeteners to bake with and the ones that are BP friendly have a scientific reason why: all ingredients are the healthiest to give you the most energy and what I call high performance foods.

I am thrilled to be a consultant for Thermomix and have been using and loving my cooking food processor for 13 years! I highly recommend it for everything: from making these scones to making pizza sauce.

5.0 from 1 reviews
Best Paleo Low Carb Scones
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Paleo low carb scones, crispy on the outside, moist inside. I developed this recipe for Bulletproof (not a sponsored post, thanks Bulletproof for the ingredients for this recipe!). The perfect balance of paleo flours makes these scones just like traditional ones, you will love the texture! I love baking with Lakanto Sweetener to create low carb pastries.
Recipe type: Dessert
Serves: 8 large
  • 1 ½ cups blanched almond flour (165 gr)
  • ½ cup coconut flour (47 gr)
  • ½ cup arrowroot flour (60 gr)
  • ¼ - ⅓ cup Lakanto Classic sweetener (depends on how sweet you want them, I used ¼ cup)
  • ½ cup Bulletproof ghee, cold, in pieces (sub for ¼ cup refined coconut oil + ¼ cup palm shortening for a vegan option)
  • ½ - ⅔ cup coconut yogurt such as Coyo brand as needed (or sub for cold coconut cream from a can/ thick part only)
  • 2 tablespoons organic flax seeds freshly ground (grind these in a coffee grinder) we don’t recommend you buy flax meal it’s not Bulletproof friendly, you can substitute for the same amount of Bulletproof Collagen!
  • 1 tablespoon aluminum and gluten free baking powder such as Rumford (at high altitude use ½ tablespoon)
  • 2 teaspoons vanilla extract or 1 teaspoon vanilla paste
  • 1 teaspoon fine sea salt
  • ½ cup currants or Bulletproof chocolate chopped into chunks or blueberries or cranberries
  • Zest of 1 Meyer lemon
  1. Preheat oven to 350 F/ 170 C.
  2. In your food processor (I used my Thermomix) incorporate the flours, sweetener, lemon zest, and dry ingredients. Then add cold ghee and process until crumbly (check that your butter looks like lentils) remove mixture from food processor and put into a large bowl: add currants and add the coconut yogurt (small amount first) combine just until integrated. Don’t over mix.
  3. Line a baking tray with Silpat or Silpain or parchment paper. Put the dough onto the baking tray and form into a round ball, press down to form a 2″ high round loaf. Cut into 8 slices and shape nicely formed triangles: freeze for 30 mins, brush with extra coconut cream, then bake in a preheated oven at 350 F for 5 minutes until golden brown. Lower temperature to 340 F until baked through (they must be crunchy on the surface and moist inside) total temperature takes about 20 min.
  4. Notes: you can make ½ recipe just use half all the ingredients.
Nutrition Information
Serving size: 8


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