Gluten Free Apple Scones with Cinnamon Streusel
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4.0
3 reviews
Good
Gluten Free Apple Scones with Cinnamon Streusel
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Gluten Free Apple Scones bursting with soft apples and topped with cinnamon streusel for a delicious breakfast treat. Made with whole grain flour and a little healthier than your traditional scone recipe, but still packed with flavor.
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Ingredients
- 1 3/4 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 3 TBSP brown sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup frozen unsalted butter or coconut oil see notes
- 3/4 cup milk of choice
- 1/2 TBSP apple cider vinegar
- 1 tsp vanilla extract
- 1 heaping cup diced apples equal to about 1 medium apple cored and peeled
Streusel
- 1 1/2 TBSP unsalted butter softened (or coconut oil)
- 1 TBSP brown sugar
- 1/4 cup Bob's Red Mill Gluten Free 1 to 1Baking Flour
- 2 TBSP Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
- 1/4 tsp ground cinnamon
Instructions
- Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
- In a large bowl whisk together add flour, sugar, baking powder, salt, cinnamon and nutmeg; set aside.
- Grate frozen butter (or coconut oil) into large bowl of dry ingredients. Using dough blender, work butter into flour mixture until a grainy, meal texture forms. If using food processor, pulse dry ingredients with butter or coconut oil until pieces are broken down.Remove blade before moving on to the next steps.
- Make the streusel: in a small bowl combine butter, brown sugar, flour, oats and cinnamon until combined – mixture should be able to clump together.
- Gently stir in the milk, apple cider vinegar and vanilla to bowl of dry ingredients – be careful not to over work the dough. Gently fold in diced apples – dough should come together and be somewhat sticky but not too dry. If it feels on the drier side, add a splash of milk.
- Shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large, sharp knife, make 8 triangle slices into dough. Bake for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Scones will stay fresh in airtight container up to 3 days.
Notes
- You may sub whole wheat white flour in place of gluten free if needed.
- You can use butter, vegan butter or coconut oil, but be sure it is frozen.
Nutrition Information
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Serving
1scone
Calories
251kcal
(13%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Cholesterol
32mg
(11%)
Sodium
265mg
(11%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 251kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 32mg | 11% |
| Sodium | 265mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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