“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
1package (7.5 oz)Chebe Cinnamon Roll Mix
1/4cupsugar
2tspbaking powder
1/8tspcream of tartar
6Tbspcold butter or dairy free buttery sticks
1large egg,lightly beaten
1/4cupmilk or dairy-free milk
2tsppure vanilla extract
1large apple -peeled, cored, and finely diced
1½Tbspheavy cream or full fat coconut milk
1Tbspbrown sugar
Instructions
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.