Chebe Apple Cinnamon Scones

Chebe Apple Cinnamon Scones

“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

Apple Cinnamon Scones
Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
 
“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! A scone is 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
Course: Breakfast, Dessert
Servings: 8
Ingredients
  • 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
  • Tbsp heavy cream or full fat coconut milk
  • 1 Tbsp brown sugar
Instructions
  1. Preheat oven to 400 F.  Line a baking sheet with parchment paper or a silicon baking mat.

  2. In a large mixing bowl, combine the Chebe Cinnamon Roll Mix with the sugar, baking powder, and cream of tartar.

  3. Using a grater, grate the butter into the bowl and work the butter into the mixture with your fingers.
  4. Add the egg, milk, vanilla, and apple. Mix and then dump onto a clean work surface and knead until the dough comes together.
  5. Pat the dough into a circle about 7 inches in diameter. Using a sharp knife, cut the circle into 8 triangles.
  6. Place the triangles on the prepared baking sheet. Brush the tops of the scones with cream or coconut milk and sprinkle with brown sugar.
  7. Bake 25 – 30 minutes.
Recipe Notes

Recipe courtesy of Carol Kicinski, Simply Gluten-Free

 

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