Create Fall Day Kitchen Smells with Gluten-Free Apple Cinnamon Scones!
These Apple Cinnamon Scones are a delicious fall treat, filling your kitchen with the irresistible aroma of warm spices and freshly baked apples. The tender and flaky scones are studded with juicy chunks of fresh apples, sweetened with a touch of cinnamon chips, and finished with a delightful cinnamon sprinkle. Perfect for breakfast, brunch, or a cozy afternoon snack, these scones are a lovely way to celebrate the season’s flavors. Enjoy them with hot coffee or tea for the ultimate autumn indulgence.
Please note that the calories listed reflect the total yield amount for this recipe.
A delightful twist on traditional scones, this recipe adds a warm and comforting combination of fresh Fall flavors. We love them because they’re not overly sweet since much of the natural sweetness comes from the fresh apples and applesauce in the recipe. Crafted with one of our favorite gluten-free flour blends, these scones boast a wonderful tender, flaky texture that highlights the combinations of flavors. The result is a scone that is just as delicious as its traditional counterparts.
👩🍳 Adapted from a recipe using one of our go-to favorite measure-for-measure flour blends. 👩🍳
Hey, start your morning off right with a batch of these delicious gluten-free apple cinnamon scones! 😍🍏 Golden goodies perfect for a cozy fall breakfast. #GlutenFree #AppleCinnamonScones #YummyMornings #CookingGfreeDeliciously
A Classic British Scone, Now Made Gluten-Free
Scones are a classic British baked good that has long been enjoyed as a breakfast or tea-time treat. Traditionally made with wheat flour, butter, sugar, and other ingredients, scones have a light and crumbly texture that pairs wonderfully with a cup of tea or coffee. However, for those who follow a gluten-free diet, finding a delicious and satisfying scone can be a challenge. That’s where our gluten-free apple cinnamon scones come in.
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How to Make Gluten-Free Apple Cinnamon Scones…
The stars of these scones are undoubtedly the apples. Fresh, tart apples are finely chopped and folded into the scone dough, providing pockets of juicy goodness with every bite. The apples with a generous measure of cinnamon (or butterscotch) chips and a finishing sprinkle topping of crunchy coarse sparkling sugar with more cinnamon add a cozy and familiar taste that is perfect for the fall season or, for that matter, most any time of the year.
Five easy steps for how to do it:
Step 1:
To make these heavenly scones, start by whisking together the dry ingredients – the gluten-free measure-for-measure flour, sugar, baking powder, cinnamon, and salt in a large bowl. Work in the butter just until the mixture is unevenly crumbly. It’s okay if some larger chunks of butter remain in the mix. Then, stir in the chopped apples and chips.
Step 2:
Mix the wet ingredients in a separate bowl – the eggs, vanilla, and applesauce. Then add the mixture to the dry ingredients and gently stir until all is moistened and the dough holds together.
Step 3:
Once combined, scrape the dough onto floured parchment or into the cavities of a lightly floured scone pan. Gently pat and portion the dough into a 9-10″ circle about 3/4″ thick. Slice each circle into twelve wedges using a kitchen knife or bench scraper you’ve run under cold water.
For smaller scones, divide the dough in half, scrape onto a lightly floured surface, and gently pat each round into a 5" circle about 3/4" thick before cutting into six wedges. If not using a scone pan, place the formed wedges on a parchment-lined or lightly floured baking sheet, carefully separating them to allow about 1/2 inch of space between them at their outside edges.
Step 4:
Brush each scone wedge with milk or water and sprinkle with the topping.
Place the baking pan with the scones uncovered into the freezer for 30 minutes for the flakiest scones and the best texture with the highest rise. While the scones are chilling, preheat the oven to 425°F.
Step 5:
Bake the scones for about 18-22 minutes until they become golden brown and slightly firm to the touch. To ensure they are thoroughly cooked through, using an instant-read thermometer is helpful. The scones are ready when their internal temperature reaches 200° F, with the edges pulling away easily from each other or the outsides of the scone pan cavities. The scones should look baked all the way through without looking wet or doughy when looking at the sides.
Thermapen® ONE
Get set for delicious!
When done, remove the scones from the oven. Your kitchen will be filled with the heavenly aroma of apple and cinnamon, making it hard to resist devouring them right away. Still, it’s best to resist the temptation, allowing them to cool briefly for 10 to 15 minutes before eating or serving warm.
Gluten-free apple cinnamon scones are perfect on their own, but for an extra treat, you could drizzle a simple glaze made from powdered sugar maple syrup over the top. This adds a touch of sweetness and enhances the flavors even further.
How to Freeze Scones
We’ve had good luck freezing scones by placing them on a baking sheet to freeze until they are solid. Once solid, wrap each frozen scone in wax paper before transferring them to vacuum-sealer zipper freezer bags to freeze for
up to three months. When you’re ready to enjoy them, unwrap and pop them in the microwave for 20-30 seconds to reheat.
You could also freeze them using the method below:
- Line an airtight container or heavy-duty freezer bag with parchment paper.
- Arrange scones in a single layer, alternating the wedges side-to-side so they easily fit.
- Cover with another piece of parchment paper.
- Continue layering until all your baked scones are in the container. Make sure to end with one final layer of parchment paper.
- Burp the container or flatten the freezer bag to remove as much air as possible before freezing.
💭 Before we go...
These scones are delicious and allow those with gluten restrictions to indulge in a beloved baked good. They can be enjoyed as a quick breakfast on the go, a delightful afternoon snack with a cup of tea, or even as a dessert. The best part is that they can be made in advance and stored for several days, making them a convenient option for busy schedules.
This recipe for tender, flaky, gluten-free apple cinnamon scones offers a delicious treat for those with gluten restrictions and showcases how gluten-free baking can yield equally satisfying results.
Find the step-by-step instructions (keep scrolling) in the recipe card below. For perfect tender and flaky scones, we recommend using this high-quality gluten-free flour with cold butter worked in just until the mixture is unevenly crumbly. Then, before baking, freeze the scones for 30 minutes to chill and harden the butter to ensure the flakiness.
Adding fresh apples and cinnamon or butterscotch chips adds a delightful “cinnamon-y” flavor, making these scones perfect for breakfast, brunch, or a tasty snack any time of day. By following this recipe, individuals with gluten sensitivities or celiac disease can enjoy a mouthwatering baked good without compromising taste or texture. So, whether you’re accommodating no-gluten dietary restrictions or simply looking for a delicious scone recipe, give these flaky, gluten-free apple cinnamon scones a try to experience a delightful Fall-flavored treat that will leave you coming back for more.
You won’t be disappointed!
Keep scrolling to the recipe card below to print or save it to your recipe box. Then, make it today to enjoy a taste of autumn in your home.
If you change it up, let me know in the comments below. I’d love to hear!
Looking for more perfect Fall-eating recipes? Try these:
Thanks for stopping by. Have a happy time baking!
XXO
Kymberley
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Apple Cinnamon Scones
EQUIPMENT
- 1 Large mixing bowl
- 1 small mixing bowl
- 1 Scone pan or baking sheet
- Utensils (Whisk, Pastry Blender, Bench Scrape, Measuring Cups and Spoons, Rubber Spatula or Large Spoon)
INGREDIENTS
Dough
- 2 ¾ cups Gluten-Free Measure for Measure Flour
- ⅓ cup Granulated Sugar
- 1 tablespoon gluten-free Baking Powder
- 1 teaspoon Cinnamon
- ¾ teaspoon Salt
- 8 tablespoons unsalted Butter cold
- ¾ cup fresh Apple chopped in 1/2" pieces (about half a medium apple); leave the skin on if you like
- ¾ cup Cinnamon chips or substitute butterscotch chips
- 2 large eggs
- 1 teaspoon Vanilla Extract
- ½ cup + 2 tablespoons Applesauce unsweetened preferred
Topping
- Milk or water for brushing
- 3 tablespoons coarse Sparkling Sugar
- ½ teaspoon Cinnamon
Maple Glaze (optional)
- ½ cup Powdered Sugar
- 1 to 2 tablespoons Milk
- 2 teaspoons Butter room temperature
- ¼ teaspoon Maple Syrup or substitute Maple Extract
- pinch of salt
INSTRUCTIONS
- To make the dough: Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl.2 3/4 cups Gluten-Free Measure for Measure Flour, 1/3 cup Granulated Sugar, 1 tablespoon gluten-free Baking Powder, 1 teaspoon Cinnamon, 3/4 teaspoon Salt
- Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.8 tablespoons unsalted Butter
- Stir in the chopped apple and chips.3/4 cup fresh Apple, 3/4 cup Cinnamon chips
- Whisk together the eggs, vanilla, and applesauce in a separate mixing bowl.2 large eggs, 1 teaspoon Vanilla Extract, 1/2 cup + 2 tablespoons Applesauce
- Then add the mixture to the dry ingredients and gently stir until all is moistened and the dough holds together.
- Once combined, scrape the dough onto floured parchment or into the cavities of a lightly floured scone pan. Gently pat and portion the dough into a 9-10" circle about 3/4" thick. Slice each circle into twelve wedges using a kitchen knife or bench scraper you've run under cold water.
- For smaller scones, divide the dough in half, scrape onto a lightly floured surface, and gently pat each round into a 5" circle about 3/4" thick before cutting into six wedges. If not using a scone pan, place the formed wedges on a parchment-lined or lightly floured baking sheet, carefully separating them to allow about 1/2 inch of space between them at their outside edges. [1]
- Brush each scone wedge with milk or water and sprinkle with the topping. To make the topping: Stir together the coarse sugar and cinnamon.Milk or water, 3 tablespoons coarse Sparkling Sugar, 1/2 teaspoon Cinnamon
- Place the baking pan with the scones uncovered into the freezer for 30 minutes for the flakiest scones and the best texture with the highest rise [2]. While the scones are chilling, preheat the oven to 425°F.
- Bake the scones for about 18-22 minutes until they become golden brown and slightly firm to the touch. To ensure they are thoroughly cooked through, using an instant-read thermometer is helpful. The scones are ready when their internal temperature reaches 200° F, with the edges pulling away easily from each other or the outsides of the scone pan cavities. The scones should look baked all the way through without looking wet or doughy when looking at the sides.Thermapen ONE
- Remove the scones from the oven and allow them to cool briefly before eating or serving warm. To make the optional maple glaze, combine the glaze ingredients, whisk until smooth, then drizzle over the top of each scone for an added treat. [3]1/2 cup Powdered Sugar, 1 to 2 tablespoons Milk, 2 teaspoons Butter, 1/4 teaspoon Maple Syrup, pinch of salt
- Wrap any cooled leftover scones securely and store them at room temperature for several days; freeze for up to three months for more extended storage. [4]
KITCHEN NOTES
How to Freeze Scones
Freeze scones to enjoy anytime…
We've had good luck freezing scones by placing them on a baking sheet to freeze until they are solid. Once solid, wrap each frozen scone in wax paper before transferring them to a vacuum-sealed freezer bag to freeze for up to three months. When you're ready to enjoy them, unwrap them and pop them in the microwave for 20-30 seconds to reheat.
You could also freeze them using the method below:
- Line an airtight container or heavy-duty freezer bag with parchment paper.
- Arrange scones in a single layer, alternating the wedges side-to-side so they easily fit.
- Cover with another piece of parchment paper.
- Continue layering until all your baked scones are in the container. Make sure to end with one final layer of parchment paper.
- Burp the container or flatten the freezer bag to remove as much air as possible before freezing.
Nutrition
Recipe Card powered by WP Recipe Maker
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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