“If you, like me, love a good scone but are cutting grains as well as gluten out of your diet, I have a recipe you simply must try!
Scones are sort of like an English version of the American biscuit, but usually is a little sweeter. These Apple Cinnamon Scones are simple to make and delightful for breakfast or tea time.” – Carol Kicinski, Simply Gluten-Free
Recipe and photos courtesy of Carol Kicinski, Simply Gluten-Free
- 1 package (7.5 oz) Chebe Cinnamon Roll Mix
- 1/4 cup sugar
- 2 tsp baking powder
- 1/8 tsp cream of tartar
- 6 Tbsp cold butter or dairy free buttery sticks
- 1 large egg, lightly beaten
- 1/4 cup milk or dairy-free milk
- 2 tsp pure vanilla extract
- 1 large apple - peeled, cored, and finely diced
- 1½ Tbsp heavy cream or full fat coconut milk
- 1 Tbsp brown sugar
Preheat oven to 400 F. Line a baking sheet with parchment paper or a silicon baking mat.
In a large mixing bowl, combine the Chebe Cinnamon Roll Mix with the sugar, baking powder, and cream of tartar.
Using a grater, grate the butter into the bowl and work the butter into the mixture with your fingers.
Add the egg, milk, vanilla, and apple. Mix and then dump onto a clean work surface and knead until the dough comes together.
Pat the dough into a circle about 7 inches in diameter. Using a sharp knife, cut the circle into 8 triangles.
Place the triangles on the prepared baking sheet. Brush the tops of the scones with cream or coconut milk and sprinkle with brown sugar.
Bake 25 – 30 minutes.
Recipe courtesy of Carol Kicinski, Simply Gluten-Free