Nothing is cozier on a rainy day than a warm scone with a piping hot cup of tea! These Apple-Cinnamon Scones are gluten free and easy to make. Fresh organic apple, gluten free flour mix (you can use rice, almond, coconut, or a blend), a cage-free egg, milk and maple syrup go into the scones, and if you’re feeling like something a little sweeter you can top them with cinnamon sugar and/or delicious maple syrup glaze.
Start with freshly grated apple…I love the tartness of a Granny Smith for baking, but you can use a sweet-tart type like Gala or Honeycrisp if you’d like. Just peel the apples, grate them, and measure out a cup (I found that 1 large apple was equal to a cup of firmly packed grated apple). One of the secrets to gluten free baking is that by adding fruit or vegetables to your batter, you can not only improve the nutritional value but also the texture of your baked goods. Mashed banana, grated apple, carrot or zucchini, a little applesauce…all of these go a long way toward making your gluten free treats moist and delicious. Often, you don’t notice the favor of the addition once it’s baked, and that’s the case with these scones…they don’t have an overpowering “apple” flavor. If you’d like a little more apple taste, add some larger apple chunks to the batter!
When choosing gluten free flours, there are several things to consider. For these, I used an organic blend that I buy pre-mixed. You can do this, or if you’d rather you can mix your own! When I blend gluten free flours, I try to keep 1 part fine flour to 2 parts course…for example, for a recipe that calls for 3 cups of flour I might use 1 cup of finely ground coconut flour to 2 cups of almond meal, which is a little coarser. Some recipes lend themselves to experimenting better than others, and these scones are forgiving enough to mix and match your flour a bit. I added a few gluten free oats to my mixture, but you can leave them out if you’d like!
After mixing the wet and dry ingredients together, spread the batter out on a cookie sheet lined with parchment paper. The dough will be between a very thick cake batter and drop-cookie batter in consistency. Using the back of an oiled spoon, smooth the top of the batter down and shape it so that it’s in a rough rectangle about 3/4 of and inch to one inch thick. If you’d like, sprinkle evaporated cane sugar and cinnamon on top! Using an oiled knife or pizza wheel, cut through the batter in horizontal lines, then vertical to form squares. Score the squares with some diagonal lines to make the triangle shapes (see the photo below). Bake them, then pull or cut them apart at the scored lines.
Feeling like something a little sweeter? Whip up some maple syrup glaze while the scones are in the oven, and then drizzle it all over the top. This recipe will yield scones that are more chewy than crumbly, the apple keeps them a bit more moist than traditional scones.
Maple Syrup Glaze
For the glaze:
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What’s your favorite kind of scone?