Apple Cinnamon Scones -

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Apple Cinnamon Scones

Homemade Apple Cinnamon Scones with gluten and dairy-free options.

Prep Time15

Cook Time14

Total Time29

Course: Breakfast, Brunch, Snack

Cuisine: European

Keyword: 30 minute recipe, allergy-friendly, dairy-free, egg-free, gluten-free, homemade, scones

Servings: 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