Homemade apple cinnamon scones with allergy-friendly options
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Apple Cinnamon Scones ~ Regular, Gluten, Egg, & Dairy-Free

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How does a fresh Apple Cinnamon Scone sound for breakfast? Pretty good huh? And what if I offered you a scone with less fat…maybe you would take two! Mmm, two scones sound perfect to me.

Of course, also included are allergy-friendly options too, because we all want to enjoy these tasty pastries.

What Is Your Preference, Traditional Scone, or With More Fruit?

Before we get started on this recipe I want to let you know this is not your typical dry scone. Should I have called it “Scone Bread” I wonder?  My husband likes his scone more “fruity” and moist than a traditional scone. It might be considered a baked apple fritter. So when making these apple cinnamon scones, if you prefer the traditional scone leave out the extra chopped apples and only add grated apples.

Let’s talk about the fat content in scones:

These apple cinnamon scones have 5 grams of fat which is a lot less compared to many pre-made, purchased scones where fat grams can run as high as 12 grams per scone. Some folks don’t care about those extra fat grams, and of course, some folks do. If you would like to make a bakery type scone, just add a couple more tablespoons of butter or non-dairy substitute.

There are 5 WW points plus per scone following this recipe. You can also divide the scones into 8 sections and make cute mini scones with half the WW points and half the fat.

To Make Apple Cinnamon Scones You Will Need These Ingredients:

  • All-purpose flour
  • Sugar
  • Baking powder ~ corn-free if needed
  • Baking soda
  • Cinnamon
  • Butter
  • Apples
  • Milk
  • Cinnamon and granulated sugar for sprinkling.
  • Powdered sugar
  • Pure vanilla extract

To Make Gluten, Dairy, Nut, Corn, and Soy- Free Apple Cinnamon Scones You Will Need These Ingredients:

  • Gluten-free one-to-one baking mix like King Arthur Gluten-Free Measure For Measure Flour
  • Sugar
    Baking powder ~ corn-free if needed
  • Baking soda
  • Cinnamon
  • Dairy-free butter substitute like Earth Balance Buttery Sticks with or without soy.
  • Apples
  • Non-dairy milk substitute.
  • Cinnamon and granulated sugar for sprinkling.
  • Powdered sugar
  • Pure vanilla extract

Here are the scones ready to be baked. As you can see, I don’t worry about perfect shapes. You can even make scones round.

apple cinnamon scones


Try my quick & easy method for rolling out the scone dough:

Place each half portion of dough on a prepared baking sheet. Press or roll out the dough into 6-inch circles. Cut the circles into 6 sections leaving the circles right in place on the pan. Once baked they will easily separate with a knife. This method will result in a slightly flatter scone but still delicious. I like this method because I only have to handle the dough once and less flour is needed when working with the scones.

Here is an example of the quick & easy method:

Ready to bake.

Easily separated after baking.

Add some drizzle or frosting and serve. Shown here are gluten-free without the extra chopped apples.

How Should Scones Be Stored:
Keep the fresh apple cinnamon scones at room temperature in a covered container for 1-2 days, or freeze for longer storage. Then heat up your scone in the microwave when ready to eat. You can also let the frozen scone sit at room temperature to defrost.

Enjoy!

Apple Cinnamon Scones

Homemade Apple Cinnamon Scones with gluten and dairy-free options.
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Course: Breakfast, Brunch, Snack
Cuisine: European
Keyword: 30 minute recipe, allergy-friendly, dairy-free, egg-free, gluten-free, homemade, scones
Servings: 12 Scones
Calories: 198kcal

Ingredients

  • Ingredients:
  • 2 cups all-purpose flour or a gluten-free baking mix. I prefer King Arthur Gluten-Free Measure For Measure All-Purpose Baking Flour.
  • 1/3 cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp cinnamon
  • 5 Tbsp cold butter or for dairy-free, I use Earth Balance Buttery Sticks. For less fat use 4 Tbsp.
  • 1 medium apple peeled & grated
  • ½ - ¾ cup apple peeled and finely chopped. Omit for a traditional scone.
  • ½ cup minus 2 Tbls milk or non-dairy substitutes. I used soymilk.
  • Cinnamon and granulated sugar for sprinkling.
  • Glaze Ingredients:
  • 1 cup powdered sugar
  • ½ tsp pure vanilla extract
  • 2 Tbsp milk or non-dairy substitutes. I used soymilk.

Instructions

  • Mix glaze ingredients together in a small dish and set aside.
  • Scone Instructions:
  • Preheat Oven to 425. Prepare a large or two medium baking sheets with silicone liners or parchment paper.
  • Combine first 5 ingredients in a large mixing bowl. Mix together well.
  • Cut in butter or non-dairy substitute. Incorporate the butter as much as possible so no large chunks are left.
  • Add the shredded and optional extra chopped apple. Mix gently to just lightly cover the apples with the flour mixture.  I use my fingers to gently cover the apples.
  • Pour in the milk product while gently moving the dough around with a fork.  If dough becomes saturated before all milk is used, don’t use it all.  Amounts can vary depending on the juices of the apple.
  • Sprinkle a small amount of additional flour on the dough as you gently knead it into a large ball. Do this very gently.
  • Divide dough in half and flatten sections into 6-inch diameter circles. Cut each circle in half with a knife, and then divide each half again into 3 triangular sections. Place the pieces on the prepared baking sheet about 1-2 inches apart. Repeat with the other half of the dough. **Or try my easy method and cut the circles into 6 sections and leave them right in place on the pan. Once baked they will easily separate with a knife.
  • Sprinkle cinnamon over tops of scones, then repeat with pinches of sugar.  Use whatever amount you like.  Bake for 12-15 minutes. Check after 12 minutes. Mine usually take 13-14 minutes.
  • When scones are almost room temperature (because I can’t wait any longer than that) drizzle glaze as desired over tops. Or lightly spread about 1/2 tablespoon of allergy-friendly vanilla frosting over warm scones and let the frosting melt. This will become a delicious coating over the scones.

Notes

Weight watcher points plus counts each scone as 5 points when using 5 tablespoons of butter or butter substitute.
Weight watcher points plus counts each scone as 4 points when using 4 tablespoons of butter or butter substitute.
Another fun option is to make mini scones by cutting scones into 8 sections.

Nutrition

Serving: 1Scone | Calories: 198kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 102mg | Potassium: 145mg | Fiber: 1g | Sugar: 18g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

 

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