Ingredients
Equipment
Nutrition
Method
- 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.
- 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
Footnotes:
[1] To make free-form rather than wedge-shaped scones, increase the applesauce to 3/4 cup. Divide the scone dough into 1/3 dollops onto a lightly greased or parchment-lined baking sheet using a large ice cream scoop or spoon. Bake the scones in a preheated 375°F oven for about 30 minutes.
[2] Why freeze the scones before baking? 30 minutes in the freezer chills and hardens the butter, ultimately making the scones a bit flakier.
[3] Scones are best served warm. They're delicious all by themselves, but you could add butter or apple butter if you like. Alternatively, you could drizzle a simple glaze made from powdered sugar and maple syrup over the top for an extra treat. Doing this adds a touch of sweetness and enhances the flavors even further.
[4] To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes or reheat in the microwave for 2-30 seconds.
How to Freeze Scones
Freeze scones to enjoy anytime…
We've had good luck freezing scones by placing them on a baking sheet and letting them freeze until solid. Once solid, wrap each frozen scone in wax paper before transferring it 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:
How to Freeze Scones
Freeze scones to enjoy anytime…
We've had good luck freezing scones by placing them on a baking sheet and letting them freeze until solid. Once solid, wrap each frozen scone in wax paper before transferring it 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 fit easily.
- 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.
Personal Notes
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