- 1 3/4 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 3 TBSP brown sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup frozen unsalted butter or coconut oil (see notes)
- 3/4 cup milk of choice
- 1/2 TBSP apple cider vinegar
- 1 tsp vanilla extract
- 1 heaping cup diced apples, equal to about 1 medium apple cored and peeled
- 1 1/2 TBSP unsalted butter, softened (or coconut oil)
- 1 TBSP brown sugar
- 1/4 cup Bob’s Red Mill Gluten Free 1 to 1Baking Flour
- 2 TBSP Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- 1/4 tsp ground cinnamon
- Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
- In a large bowl whisk together add flour, sugar, baking powder, salt, cinnamon and nutmeg; set aside.
- Grate frozen butter (or coconut oil) into large bowl of dry ingredients. Using dough blender, work butter into flour mixture until a grainy, meal texture forms. If using food processor, pulse dry ingredients with butter or coconut oil until pieces are broken down.Remove blade before moving on to the next steps.
- Make the streusel: in a small bowl combine butter, brown sugar, flour, oats and cinnamon until combined – mixture should be able to clump together.
- Gently stir in the milk, apple cider vinegar and vanilla to bowl of dry ingredients – be careful not to over work the dough. Gently fold in diced apples – dough should come together and be somewhat sticky but not too dry. If it feels on the drier side, add a splash of milk.
- Shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large, sharp knife, make 8 triangle slices into dough. Bake for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Scones will stay fresh in airtight container up to 3 days.
You may sub whole wheat white flour in place of gluten free if needed.
You can use butter, vegan butter or coconut oil, but be sure it is frozen.
- Serving Size: 1 scone
- Calories: 251
- Sugar: 6
- Sodium: 265
- Fat: 12
- Saturated Fat: 8
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 32