Not too crunbly, not too hard, perfect texture.
Gluten-Free Apple Scones
Gluten Free Dessert Recipes
Yields 6-8 Scones
Gluten-Free Apple Scones crunchy and soft- the perfect texture.
2 3/4 cups (326g) GF Flour
1/3 cup (67g) granulated sugar or monk sweetener
3/4 teaspoon salt
1 teaspoon Apple Pie Spice or cinnamon
1 tablespoon baking powder
8 tablespoons (113g) butter, cold
3/4 cup (78g) chopped fresh apple, in 1/2" pieces (about half a medium apple); leave the skin on, if you like
3/4 cup (113g) cinnamon chips or 1/2 cup (71g) cinnamon sweet bits
2 large eggs
1 teaspoon vanilla extract
1/2 cup (128g) applesauce, unsweetened preferred
3 tablespoons coarse sparkling sugar
1/2 teaspoon cinnamon
water or milk, for brushing
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.
Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
Stir in the chopped apple and cinnamon chips.
In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5" to 5 1/2" circle about 3/4"thick.
To make the topping, stir together the coarse sugar and cinnamon. Brush each circle with a bit of water or milk, and sprinkle with the topping.
Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked
Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.