Gluten And Lactose Free Cinnamon Apple Drop Scones Recipes

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EASY GLUTEN FREE APPLE CINNAMON SCONES



Easy Gluten Free Apple Cinnamon Scones image

These Easy Gluten Free Apple Cinnamon Scones are a special breakfast treat! They're so easy to make, soft and tender and perfect for weekend brunches.

Provided by Emily

Categories     Breakfast

Time 55m

Number Of Ingredients 11

1/4 cup all-fruit apricot jam (
2 tbsp maple syrup
2 cups all-purpose gluten-free flour blend (
1 tsp ground cinnamon(
1/2 tsp baking soda
1/4 cup maple sugar or coconut sugar
8 tbsp super cold grass-fed butter, cut into cubes
1 egg, preferably pasture-raised or organic
1/3 cup sour cream or buttermilk
1/2 tsp vanilla extract
1 1/2 cups diced apples, preferably organic

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper and set aside.
  • In a large mixing bowl (I use these mixing bowls), combine the gluten-free flour, cinnamon, baking soda and sweetener of choice. Add the cold cubed butter and give it a stir to coat the butter with the flour mixture. Using clean hands, mix the ingredients together until the mixture is fully combined and crumbly - the butter should be the size of peas, do not over mix.
  • In a medium mixing bowl, add the egg, sour cream/buttermilk and vanilla and stir to combine.
  • Add the wet ingredients to the dry ingredients and gently fold with a spatula, just until the ingredients almost come fully together - do not quickly stir (only gentle folding) and do not over mix. Gently fold in the apples, just enough to be mostly mixed into the dough.
  • Pour the dough into the center of the lined baking sheet. Flour clean hands if needed. Start to shape the dough into a rustic 9 inch circle, gently patting the dough to form it into a circle, making sure not to overwork the delicate dough.
  • Using a sharp knife, cut the round circle into 8 triangular pieces. Carefully separate the triangular pieces using the knife or a spatula underneath the bottom of the scone, just enough to make some space between each scone (because they will expand).
  • Bake for 20-25 minutes or until the scones are slightly puffed up, lightly golden brown and done in the center.
  • Let the scones cool completely on the baking sheet placed on a cooling rack.
  • To make the glaze, add the apricot jam and maple syrup to a small saucepan and heat on low just until the apricot jam has melted, then immediately remove from heat. Use a pastry brush to glaze the apricot-maple mixture over the scones.
  • Serve immediately and enjoy!

Nutrition Facts : Calories 394 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 244 milligrams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

GLUTEN AND LACTOSE-FREE CINNAMON APPLE DROP SCONES



Gluten and Lactose-Free Cinnamon Apple Drop Scones image

For those of us who love fresh baked, warm scones, but cannot have regular wheat and dairy-laden ones. You can alter this recipe to suit your tastes by changing the type of spices and fruit that you add. (BTW: Bob's Red Mill Gluten-Free Biscuit Mix already contains salt and baking powder so you do not need to add any more.)

Provided by bakedapple42

Categories     Scones

Time 20m

Yield 8 drop scones, 8 serving(s)

Number Of Ingredients 9

1 cup bob's red mill gluten free biscuit and baking mix
1 tablespoon brown sugar
1/2 teaspoon cinnamon
3 tablespoons vegetable shortening
1/4 cup almond milk
1 egg
1 apple, chopped
4 tablespoons white sugar
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 400 degrees F.
  • In a mixing bowl, whisk together the Bob's Red Mill Biscuit Mix, Brown Sugar, and the Cinnamon.
  • Add the Shortening and mix until it resembles coarse crumbs.
  • Stir in Almond Milk, Egg, and Chopped Apple. Do not over-mix.
  • Drop by large spoonfuls onto parchment-lined baking sheet. Makes 8 drop scones.
  • Sprinkle Cinnamon-Sugar Topping over scones.
  • Bake for 9-10 minutes or until tops are very lightly browned.
  • Serve warm with jam.

GLUTEN-FREE CINNAMON SCONES



Gluten-Free Cinnamon Scones image

Homemade scones in less than an hour, and gluten free to boot! Make it your way with one of the delicious variations below.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 15

1 cup potato starch flour
2/3 cup tapioca flour
2/3 cup white rice flour
6 tablespoons sugar
4 teaspoons gluten free baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
2/3 cup ghee (measured melted) or coconut oil
1/4 cup almond milk, soymilk or regular milk
1 teaspoon xanthan gum
1 teaspoon guar gum
2 tablespoons sugar
1 teaspoon cinnamon

Steps:

  • Heat oven to 400°F. Place nonstick baking mat or sheet of cooking parchment paper on cookie sheet; if using parchment paper, spray paper with cooking spray (without flour).
  • In medium bowl, mix flours, 6 tablespoons sugar, the baking powder, baking soda, 1 teaspoon cinnamon and the salt; set aside. In small bowl, beat eggs, ghee, milk, xanthan gum and guar gum with electric mixer on medium speed until well blended. Add egg mixture to dry ingredients; beat on low speed until blended.
  • Coat work surface and hands with oil. Place dough on surface; pat into round, about 1 inch thick. Cut dough round into 8 wedges; place 1 inch apart on cookie sheet.
  • In small bowl, mix topping ingredients; sprinkle over dough.
  • Bake 14 to 18 minutes or until set. Remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 400, Carbohydrate 54 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 16 g, ServingSize 1 Scone, Sodium 570 mg, Sugar 13 g, TransFat 0 g

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