Gluten Free Glazed Apple Cinnamon Scones Recipe
There is something about eating scones that makes me feel so civilized and refined. And believe me you, most days I could use a little refinement in my life. Since I spend most of my days in yoga pants and flip flops, I don’t think my wardrobe is going to provide me with that touch of class I am longing for.
It’s a really good thing I can eat these gluten free glazed apple cinnamon scones in yoga pants.
Scones are a sort of British cousin of our American biscuit, which is not to be confused with the British biscuit, which is a cookie.
So, if you are looking for a little civilized refinement in your life, make some scones, brew some tea, and sit down and enjoy a lovely moment.
Recipe Notes: You can make your own flour with this recipe. I bake exclusively with Wholesome! organic sugars – they don’t have the harsh taste of regular bleached sugar. To make this recipe dairy free, use dairy free buttery sticks in place of the butter and full fat coconut milk in place of the cream.
- 2 cups gluten free all-purpose flour with xanthan gum plus more for cutting the scones
- 2 tablespoons Wholesome! organic sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup 1 stick cold unsalted butter cut into small pieces
- 1 large apple peeled, cored, and grated with the large holes of a box grater
- 1 large egg separated
- ½ cup milk
- ½ cup Wholesome! organic powdered sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons heavy cream
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, whisk together the flour, sugar, baking powder, and 1 teaspoon cinnamon. Cut the butter into the mixture, using a pastry cutter or two knives, until the mixture resembles a coarse meal with some large chunks of butter. Add the grated apple and stir to coat the apples with flour.
Combine the egg yolk with the milk, pour into the flour mixture, and mix.
Flour a work surface and dump the dough onto it. Knead the dough 2 -3 times, then pat or, using a floured rolling pin, roll the dough out to ½-inch thick. Using a 3-inch biscuit or cookie cutter, cut the scones and place on the prepared baking sheet two inches apart.
In a small bowl, whisk the egg white with 1 tablespoon of water. Brush on top of the scones. Bake for 20 – 22 minutes or until firm to the touch. Let cool in the pan.
Combine the powdered sugar with 1 teaspoon ground cinnamon and 3 tablespoons heavy cream, stir until smooth. Drizzle onto the cooled scones.
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