Cinnamon Apple Scones with Maple Glaze (Gluten Free and No Gums)
Whether served as a brunch item, a light breakfast with tea or coffee, these scones are tender and buttery, with hints of spice and maple lingering after you finish the last bite.
Ingredients
- 6 tbsp unsalted butter, grated
- ½ cup Bob's Red Mill Gluten Free Organic Whole Grain Brown Rice Flour or Bob's Red Mill Gluten Free Whole Grain Sorghum Flour
- ½ cup Bob's Red Mill Gluten Free Finely Ground Tapioca Flour or tapioca starch, gf
- ½ cup Otto's Gluten Free Cassava Flour or other finely ground cassava flour or sweet rice or white rice flour, gf
- 1 tbsp plus 1 teaspoon baking powder, gf
- ¼ teaspoon fine salt
- ¾ teaspoon ground cinnamon, gf
- ⅛ teaspoon ground nutmeg, gf
- 2 tbsp brown sugar
- 1 large egg
- ¼ cup plus 1 tbsp heavy cream
- ½ teaspoon vanilla, gf
- ½ cup apple, peeled and finely chopped
- 1 teaspoon lemon juice
- up to 1 tbsp milk as needed, for dough to hold together
- 1 tbsp heavy cream brush the tops after 5 min. of baking
- 1 tbsp brown sugar to sprinkle over cream after 5 min. of baking
- ¼ cup toasted blanched almonds or pecans, chopped to add to top with after glazing
Maple Glaze
- ⅓ cup plus 1 tbsp powdered sugar1/2 tbsp maple syrup1/2 teaspoon water1/4 teaspoon vanilla, gf1/8 teaspoon ground cinnamon, gfA few dashes of ground nutmeg, gf
- ½ tbsp maple syrup
- ½ teaspoon water
- ¼ teaspoon vanilla, gf
- ⅙ teaspoon ground cinnamon, gf
- A few dashes of ground nutmeg, gf
Instructions
- Freeze the grated butter for 20 minutes.
- While the butter is chilling, in a medium bowl, sift the flours together with the baking powder, salt, brown sugar, cinnamon, and nutmeg.
- Add the lemon juice to the cut apples and stir to coat. Set aside.
- Whisk the egg, cream, and vanilla together and set aside.
- Add the butter to the dry ingredients and cut in using a pastry cutter or knife until most of the butter pieces are small. Then finish by pressing any larger sized butter pieces between your fingers, until only small crumbs remain.
- Preheat the oven to 400 degrees
- Pour the liquids in to the dry ingredients and stir with a fork. Bring the dough together with your hands adding 1/2-1 tbsp milk if needed. Add the apple pieces and distribute evenly.
- On a parchment or cellophane covered board, form into a rectangle, 4×6 inches and about 1" thick. Cut into 4ths, then each rectangle in half making 8 scones. Place on a parchment lined tray spaced at least 1 ½" apart.
- Bake for 5 minutes. Remove tray from the oven. Brush with 1 tbsp cream and sprinkle with 1 tbsp brown sugar. Return to the oven to finish baking for 11-13 minutes. The scones should be lightly golden and slightly soft when pressed with your finger.
- Remove to a wire rack. Drizzle with Maple Glaze and add almonds or pecans to the top.
Maple Glaze
- In a small bowl, stir the ingredients together until smooth. Drizzle over baked scones.