Step 1

Preheat oven to 425 degrees F (218 C), and line a baking sheet with parchment or a silicone mat.

Step 2

In a mixing bowl whisk together the oat flour, almond flour, 1/4 cup sugar, baking powder, 2 tsp cinnamon, ginger, if using, and salt. In a separate small dish, mix together the remaining tablespoon of sugar and 1/2 teaspoon cinnamon.

Step 3

In a small bowl whisk together the almond butter, applesauce, milk, and vanilla.

Step 4

If you haven't already, core and finely chop the apple, and set aside. Pour wet ingredients into dry, and stir until combined. Fold in about two-thirds of the chopped apple, reserving some to press into the tops of the scones.

Step 5

Sprinkle some oat flour on a flat work surface, and shape the dough into a disc about 7-inches across and 3/4 to 1-inch thick. Cut into 8 triangles, using more flour as needed to help with sticking. NOTE: for rustic scuffins (drop scones), you can skip this step of forming and cutting the dough. Simply spoon biscuit-size amounts of dough onto the baking sheet. Depending on size cook time may be reduced, so keep an eye on them around the 10 min mark.

Step 6

Press reserved pieces of apple into the dough wherever it is needed, and liberally sprinkle cinnamon sugar on top. Transfer dough to the prepared pan, and bake for 12 to 13 minutes or until crisp on top and golden on the bottoms.

Step 7

In a mug or ramekin, warm the coconut butter just enough to melt it (5 to 10 seconds in the microwave gets the job done). Whisk in the maple syrup, and add a teaspoon of milk as needed for consistency. Drizzle over scones, and serve immediately.