Gluten Free Apple Scones with Cinnamon Streusel
Servings: 8 scones
Calories: 251kcal
Gluten Free Apple Scones bursting with soft apples and topped with cinnamon streusel for a delicious breakfast treat. Made with whole grain flour and a little healthier than your traditional scone recipe, but still packed with flavor.
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Ingredients
- 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
Streusel
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1scone | Calories: 251kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 265mg | Fiber: 1g | Sugar: 6g