Preheat oven to 350°F.

Measure all ingredients and have everything close by. Sift flours with baking powder and baking soda. Add salt and brown sugar. Mix to combine. Add dried apples.

Mix together wet ingredients (almond yogurt, almond liqueur, oat milk, grated apple and maple).

Mix the cold grated coconut oil into the flour mixture. Don’t work it too much— you want there to be some pea-sized pieces of the coconut oil scattered throughout.

Add the wet ingredients to the flour mixture. Use your hand to mix well. The colder everything is, the better this will work. Do not work the mixture into a smooth dough. There should still be pieces of coconut oil scattered throughout. Working the dough too much will make the scones too dense.

Once your dough is holding together, turn out onto a floured table. Press the dough with your hands into a circle that is approximately 1½ to 2 inches tall. Flatten out the top.

Cut into desired shape. Triangles are always good or try circles, squares or even Christmas trees. Place on parchment- or Silpat-lined pan and brush each scone with a light swath of oat milk. If you have sanding sugar or chunkier sugar, sprinkle it on for extra crunch.

Bake the scones for 20 minutes, or until they start to brown on the top and are fairly firm to the touch. Let cool slightly before eating.

BONUS STEP: VEGAN GLAZE

Stir all ingredients together to create a vegan glaze to top the scones. If it’s too thin, add more powdered sugar.

Almond Bite and Edible Indy teamed up with Sous Chefs Eli Laidlaw and Erica Oakley of Plat 99 located in The Alexander Hotel in downtown Indianapolis to bring together the winter flavors in both cocktail and pastry form. Impress guests by making these recipes or treat yourself with a trip to Plat 99, where these are on the winter menu.