Gluten Free Apple Scones
These moist and crumbly Apple Scones are easy teatime snacks made of fresh apples flavored with cinnamon and vanilla. They are brushed with cream and sprinkled with sugar before baking to give them a sweet and golden finish! It is a gluten-free, warm-spiced pastry that you can enjoy any time of the day.
VIDEO
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 2 cups flour, 240g, I used Bobs Red Mill Gluten free 1:1 flour
- ⅓ cup granulated sugar, 66g + more for sprinkling on top
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, 113g, cubed
- 1 ½ cup apples, peeled
- 1 teaspoon ground cinnamon
- ¾ cup heavy cream , + additional cream for brushing the scones
- 1 large egg, room temp
- 1 teaspoon vanilla extract, pure kind
INSTRUCTIONS
- Preheat your oven to 400°F (200°C). Line the baking sheet with parchment paper.
- Combine the dry ingredients. In a mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt.
- Cut the butter into the flour mixture. Incorporate the butter into the flour mixture using either a pastry blender or by gently pressing the pieces between your fingers until they resemble pea-sized crumbles. Then, add the diced apples.
- Make the dough. In a separate small bowl, whisk together the cream and egg until well combined. Pour this mixture over the flour mixture and gently blend it in with your hands or a silicone spatula, ensuring the mixture is mostly moistened but still somewhat crumbly.
- Knead and slice to wedges. Turn the dough out onto a lightly floured surface and knead it gently a few times to form a ball. Flatten the dough into an 8-inch circle, then slice it into 8 wedges.
- Chill the dough wedges. Arrange the wedges on a small baking sheet lined with parchment paper or a silicone baking mat and place them in the freezer for 20 minutes to firm up.
- Place in pan and garnish. After the chilling time, transfer the scones to a larger baking sheet, spacing them about 2 inches apart. Lightly brush the tops with additional cream and sprinkle sugar over them.
- Bake in the preheated oven for approximately 20 to 25 minutes, or until the scones' tops turn a light golden brown, and their bottom edges become golden. Allow them to cool for at least 10 minutes before serving.
NOTES
- Apple size. If you want the apple bits to retain a crunchy bite, dice the apples a bit bigger. Make sure that they are evenly sliced to get the best result.
- Do not overwork the dough. It is okay to have a coarse dough with a few small lumps, it does not have to be smooth. An overworked dough will result in a tough and chewy scone.
- Use cold butter. It is important to use cold butter to get the perfect texture. Bring it out of the fridge only when ready to use. It is also advisable to use chilled cream.
- To Store. Once the warm scones have cooled down completely, put them in an airtight container and place them in a dry and cool spot at room temperature. Leftover scones can be stored for up to 3 days in the kitchen and in the fridge for up to a week.
- To Freeze. Wrap the scones individually in foil or place them in freezer bags. They can stay frozen for up to three months. For better texture and flavor I prefer freezing unbaked scones (and only add the cream topping once thawed and ready to bake).
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 346kcalCarbohydrates: 37gProtein: 5gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 76mgSodium: 268mgPotassium: 93mgFiber: 2gSugar: 12gVitamin A: 726IUVitamin C: 1mgCalcium: 89mgIron: 2mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!