Published: · Modified: by Emily Criswell · I may receive commissions from purchases made through links in this article · 22 Comments
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.
this RECIPE
Breakfast scones are so easy to make.
There's nothing more comforting and special than a freshly made breakfast warm out of the oven. These easy gluten free apple cinnamon scones are so delicious and perfect for sharing with those you love, plus they're great for seasonal holidays and weekend breakfasts or brunch.
With fall here, apple cinnamon or apple spice everything is in full swing.
People are heading to U-Pick apple orchards to pick apples or if you live in Northern California like I do, most people are headed to Apple Hill. For many families, enjoying the apple harvest season in one way or another is a fun seasonal tradition.
If you don't have a U-Pick apple orchard near you, head to your local farmers market or natural food store. Most are packed with beautiful apples and several different varieties right now.
Hands down my favorite apple is Honey Crisp and I look forward to them each season. I'm always trying to come up with new ways to bake with them or cook with them - like homemade spiced apple cider, homemade applesauce or pear applesauce, apple pear fennel crisp and savory things like breakfast maple apple chicken sausages.
When I started this blog over 7 years ago, the recipes I shared were strictly gluten free.And they still are! But over the years a lot of my baked goods recipes have mostly been grain free.
This is because diet lifestyles fluctuate over time and for the most part, I have lived grain free for many years. As I'm learning more about nutrition, I feel more comfortable with listening to my body - intuitive eating with less fear around restriction of foods is where I'm at.
For me, where I'm at right now, I'm okay with eating gluten free grains. I'm pregnant and have had such a rough bout with constant nausea and food aversions that I just can't limit my diet. I need to eat what I can right now, and I am totally okay with that.
While I do have lots of readers who mostly eat grain free or Paleo, I still have tons of readers who eat gluten free. So I figured it was time to share a gluten free baked good again.
All-purpose gluten free flours make gluten free baking so much easier.
The thing about gluten free baking is you usually can't just use one flour and expect your baked good to come out perfect. Most likely, it's going to crumble and fall apart.
A blend of gluten free flours and usually at least one starch is always best and makes for a better end result. There are lots of gluten free flour blends on the market these days. When I first went gluten free many years ago there were very few.
There are two gluten free flour blends that I like to use - this one that's made with non-GMO ingredients and isa blend of 3 flours and 2 starches (potato and corn) and this one that's organic (it comes in a non-organic version too) and is also made with a blend of 3 flours and 2 different starches (tapioca and arrowroot).
Both brands are usually easy to find at most natural food stores, I've even heard some people mention that they can find them at their local Costco (all Costco's stock different products, so make sure to check with your local store first). If those options are not available to you, they are very easy to purchase online.
Easy Gluten Free Apple Cinnamon Scones
Yield: 8 scones
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
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.
Ingredients
Apple Cinnamon Scones:
- 2 cups all-purpose gluten-free flour blend (<-- I use this gluten-free flour)
- 1 teaspoon ground cinnamon(<-- this is my favoriteorangutan-safe sustainable cinnamon)
- ½ teaspoon baking soda
- ¼ cup maple sugar or coconut sugar
- 8 tablespoon super cold grass-fed butter, cut into cubes
- 1 egg, preferably pasture-raised or organic
- ⅓ cup sour cream or buttermilk
- ½ teaspoon vanilla extract
- 1 ½ cups diced apples, preferably organic
Apricot Maple Glaze:
- ¼ cup all-fruit apricot jam (<-- I use this sugar-free all-fruit spread)
- 2 tablespoon maple syrup
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet withunbleached parchment paperand set aside.
- In a large mixing bowl (I use thesemixing bowls), combine the gluten-free flour, cinnamon, baking soda and sweetener of choice. Add the coldcubed 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) anddo 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!
Notes
- Tip:Freeze the butter ahead of time. This is a baking tip that my mom taught me when I was a young girl when she made my favorite scones. It makes the butter super easy to cut and helps a lot when making the dough.
- Storage:Scones are best served on day 1 but can be stored in an airtight container in the refrigerator overnight and gently reheated in the oven the next day. If you don't plan on eating all of the scones on day 1, for optimum freshness, freeze the scones in an airtight container. To reheat, place them on a baking sheet and reheat on a low setting in the oven until heated through.
- Optional Topping: Sprinkle a small amount ofsugar-free erythritol,maple sugarororganic turbinadosugarover the tops of the glazed scones.
Adapted from Get Inspired Everyday'sGlutenFree LemonBlueberry Scones.
Recommended Products
Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids (Clear), 8 piece
If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)
Silicone Spatula - 6 Spatulas Silicone Heat Resistant - Mini Rubber Spatula Set - Cooking Spatulas for Nonstick Cookware - Colorful Baking Kitchen Spatula Set - One Piece Design Spoon (Multicolor)
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 394Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 61mgSodium: 244mgCarbohydrates: 59gFiber: 3gSugar: 19gProtein: 7g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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About Emily Criswell
Emily Criswell is a chocolate- and sweet treat-loving, holistic-minded mom of 4. She's a 4-time cookbook author -The Art of Great Cooking withYour Instant Pot {ranked in Amazon's top 10 new releases - gluten free recipes}, Amazing Mexican Favorites with Your Instant Pot{ranked as a #1 New Release BEST SELLER!}, Low-Carb Cooking with Your Instant Pot, The Big Book of Instant Pot Recipes, food photographer, homeschooler and the founder of Recipes to Nourish, a gluten-free blog focusing on real food and natural living. She works to empower her readers by showing them that there is a healthier way to eat and live. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible.Find Emily’s latest recipes and natural living tips atRecipes to Nourish. Connect with her on Facebook, Instagram,Pinterest, Twitterand YouTube plus grab her free eBookHolistic Tips to Keep Your Family Healthy. Read more >>About Emily.
Reader Interactions
Comments
Tessa Simpson
Love the make ahead soaking option!! I have been playing more and more wit soaking...I love the way stuff is turning out! These look fabulous Emily!
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Renee D Kohley
Oh these are so speical Emily! They look so fluffy! I can't wait to try them. I bet they are so comforting on your digestion and sensitive stomach with baby right now <3
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Jean
I need to try the soaking method! I never think to bake anything the night before, but it makes so much more sense for better digestion. Need to plan ahead next time, and these scones look amazing!
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Megan Stevens
Both scones and apple cinnamon are comfort things — such a fun time of year to make this special recipe!
Yang
I love that you used a soaked dough to make scones. The apple flavour is so special this time of the year. I also love scones because they are not too sweet - I want to grab a piece out of the screen!
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Lindsey Dietz
So delish and yay for soaking! I think soaking even improves the flavor of baked goods. Lovely scones and love the apple flavor!
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Irena Macri
I have never soaked the dough before (okay, I don't often bake!) but sounds like a great method to try one day. Lovely fall recipe!!!
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Joni Gomes
Yes to these scones! I've been wanting to learn how to make scones and these looks beautiful! Love that I can use sour cream or buttermilk. I love making my own homemade buttermilk.
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Katja
Mmmmm.. these look like the perfect scones. I'm imagining eating one slathered in honey butter. YUM!
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Raia Todd
I love scones! And cinnamon apple is one of my favorite flavor combos!
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Kelly
I won my way into my Mother-in-law's heart with scone recipe and this one looking AMAZING!
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ChihYu Smith
I love apple scones. It reminds me of apple pie but it's portable and individual serving. So perfect for fall and with a cup of hot coffee or tea! Dreamy !!
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Karen @ Seasonal Cravings
These just scream fall and I'll bet the house smelled delicious! I love everything about these and can't wait to try them out on my kids!
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Cristina Curp
I am so intrigued by this soaking method!! I can't wait to try! I am all about easy to digest yummy foods!
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STACEY CRAWFORD
Wow, I think I could seriously scarf down a whole batch of those with my coffee!
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Kari - Get Inspired Everyday!
These look like weekend breakfasting perfection, I just love apple cinnamon!
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Carol Little R.H. @studiobotanica
This recipe looks so delicious ~ thanks for the reminder about the cold butter!
I want to try this one. Honey Crisp are my favourite apples too (Macs are a close second!)
YUM!Reply
Amy
Yemmmm! I think I need to make these ASAP
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Kiran Dodeja Smith
I've been looking for a simple gluten free scone recipe, and these are perfect for what I wanted! I'm personally grain free also, but my kids are not and two of them need GF. Making these today; I know they will be so happy. Thanks for another great recipe!
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Cris
Scones are one of my FAVORITE breakfasts. Thanks for this recipe! I love how healthy it is. I can't wait to try it!
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Karla
These look really good any suggestions to make them egg free?
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Emily Vidaurri
Hi Karla, I haven't tried making these without eggs yet - although I should because my little ones don't do well with eggs. I wish I had an answer for you. If I test them out without eggs, I'll be sure to report back and add that to the recipe.
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