Gluten-Free Apple Cinnamon Scones
Start your morning with a warm, comforting treat by whipping up these Gluten-Free Apple Cinnamon Scones, perfect for those avoiding gluten without sacrificing flavor. Bursting with the sweetness of diced fresh apples and the aromatic warmth of cinnamon, these scones are tender, flaky, and irresistibly satisfying. Made with gluten-free all-purpose flour and buttermilk, the dough comes together effortlessly, ensuring you achieve bakery-quality results right at home. For an optional touch of decadence, drizzle on a cinnamon-infused glaze that enhances the sweet and spicy notes of this recipe. Ready in just 40 minutes, these scones are a fabulous breakfast option or delightful afternoon snack you can enjoy guilt-free. Whether served with a steaming cup of coffee or fresh apple cider, they’re sure to become a gluten-free favorite for cozy occasions.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Granulated sugar
- 0.5 cup Unsalted butter, cold and cubed
- 1 large Apple, peeled, cored, and finely diced
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Buttermilk
- 0.5 cup Powdered sugar (optional, for glaze)
- 1 tablespoon Milk (optional, for glaze)
- 0.25 teaspoon Cinnamon (optional, for glaze)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, ground cinnamon, salt, and granulated sugar.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
Gently fold in the diced apple pieces, ensuring they are evenly distributed throughout the flour mixture.
In a separate small bowl, whisk together the egg, vanilla extract, and buttermilk.
Pour the wet ingredients into the dry ingredients and mix until just combined. The dough should be slightly sticky.
Transfer the dough to a lightly floured surface and shape it into a 1-inch thick round disc.
Using a sharp knife, cut the disc into 8 equal wedges and place them on the prepared baking sheet, leaving space between each.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and firm to the touch.
Remove from the oven and let cool on a wire rack.
If desired, prepare the glaze by mixing powdered sugar, milk, and cinnamon until smooth. Drizzle over the cooled scones before serving.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 305.5 g | 111% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 78.2 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 272 mg | 21% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 517 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
