Cinnamon apple scones

Steps

1. Preheat oven to 200°C and line a large baking sheet.
2. On medium heat, melt vegan butter in a large saucepan.
3. Add chopped apple to the saucepan and sauté for 2 minutes.
4. Add brown sugar and cinnamon. Turn down to low heat and occasionally stir until apples are soft. Set aside.
5. Whisk together flaxseed and water in a small bowl. Put flaxseed egg in fridge to thicken.
6. Mixing together soy milk and apple cider vinegar in another small bowl. Set aside.
7. In a large bowl, whisk together flour, sugar, baking powder, and salt.
8. Add coconut oil to the flour mix. Cut the coconut oil into the flour mix until the mixture comes together in pea-size crumbs.
9. In another bowl, whisk together the flaxseed egg, soy milk and vanilla extract.
10. Pour the wet ingredients into the flour-coconut oil mixture. Mix together until well combined. Knead into a ball.
11. Flour a clean working surface. Pour scone mixture onto floured surface. Fold the apples into the mixture.
12. Split the dough into halves, and work into two small discs. Cut eight wedges out of each disc
13. Evenly spread the wedges on the lined baking sheet, bake for 20-22 minutes or until golden brown.
14. Meanwhile, over medium-high, whisk together vegan butter, brown sugar, maple syrup, and vanilla in a small saucepan.
15. Bring to a boil then reduce heat to low. Cook for another 2 minutes and continually whisk the caramel glaze.
16. Allow scones to cool for 5-10 minutes before adding caramel glaze.