Sometimes you just need a warm, sweet treat on a chilly morning. These gluten-free apple cinnamon scones are the perfect way to start your day. They are small-batch, so you will not have too many leftovers. You get all the cozy flavors of fall in every single bite.
This recipe is designed for busy mornings and hungry families. It is simple, fresh, and very beginner-friendly. You do not need any fancy equipment to get great results. Just grab a bowl and your favorite apron. Your kitchen will smell like a warm autumn dream very soon.
Why You’ll Love These Gluten-Free Apple Cinnamon Scones
This recipe is a total winner for a lazy fall weekend. You only need one bowl and a few pantry staples. These scones are light, flaky, and full of fresh fruit. No one will ever guess they are gluten-free because the texture is perfect.
Making a small batch means everything stays fresh. It is the perfect amount for a small family breakfast. You can enjoy them warm right out of the oven. Ready in under 40 minutes, they beat any store-bought pastry. They are also much more affordable than bakery treats.
Simple Method
Making these gluten-free apple cinnamon scones is easier than you might think. You just mix the dry ingredients and cut in some cold butter. Then you toss in the apples and stir in the cream. Even if you are new to baking, you can do this.
The dough comes together quickly without any fuss. You do not need to over-work the mixture. A shaggy dough is exactly what you want for flakiness. The cold butter creates little steam pockets as they bake. This makes the scones rise and stay tender inside.
Simple Ingredients
Fresh apples and warm cinnamon make these scones truly special. Most of these items are already in your pantry.
- 1 1/4 cups gluten-free all-purpose flour blend (containing xanthan gum)
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- 1/2 cup Granny Smith apple, peeled and finely diced
- 1/3 cup cold heavy cream, plus 1 tablespoon for brushing
- 1/2 teaspoon pure vanilla extract
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, cinnamon, and salt until well combined.
- Cut the cold cubed butter into the flour mixture using a pastry blender or two forks until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Toss the finely diced apples into the dry mixture until they are evenly coated in flour.
- Combine the cold heavy cream and vanilla extract in a small vessel, then pour over the dry ingredients.
- Stir gently with a spatula until a shaggy dough forms, ensuring all dry pockets are incorporated without over-handling.
- Transfer the dough onto a surface lightly dusted with gluten-free flour and pat into a circle approximately 5 inches in diameter and 1 inch thick.
- Cut the circle into 6 equal wedges using a sharp knife or bench scraper.
- Place the wedges on the prepared baking sheet, maintaining at least 1 inch of space between them.
- Brush the tops of the scones with the additional tablespoon of heavy cream for a golden finish.
- Bake for 20 to 22 minutes, or until the edges are golden brown and the centers feel firm to a light touch.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Best Ways to Enjoy It
Serve these warm with a little extra butter or jam. They pair perfectly with a hot cup of coffee. Set the table for a cozy brunch and enjoy a slow morning. You can even drizzle a little maple syrup on top.
If you have guests, serve them with some clotted cream. They look beautiful on a simple white platter. Pair them with fresh fruit or a side of yogurt. These are also great for a quick afternoon snack. Your family will love grabbing one as they pass by.
Storage & Reheating
These are best eaten the day they are made. If you have leftovers, use an airtight container. They will stay fresh for up to two days. Reheat them in a 350°F oven for 8 minutes. This helps the edges get crispy and fresh again. You can also freeze the unbaked wedges for later.
Tips for Best Results
- Keep your butter very cold until the last second.
- Do not over-mix the dough or scones will be tough.
- Use a tart Granny Smith apple for the best flavor.
- Dice the apples very small so they cook through.
- For Thanksgiving morning, double the batch for a crowd.
- Sprinkle coarse sugar on top for a sweet crunch.
- Use a sharp knife to cut wedges for clean edges.
- Do not skip the cream wash for a golden top.
Ways to Switch It Up
- Swap the apples for fresh blueberries in the summer.
- Use dairy-free butter and coconut cream for vegan scones.
- Add a handful of chopped walnuts for extra crunch.
- Swap cinnamon for pumpkin pie spice in the fall.
Common Questions
Can I make these ahead of time?
Yes, you can prep the dough the night before. Keep the unbaked wedges in the fridge until morning. Then just brush with cream and bake as directed.
Which flour blend should I use?
Look for a blend that already includes xanthan gum. This helps the scones hold their shape without gluten. It ensures a tender crumb that is not crumbly.
How do I know when they are done?
The edges should be a light golden brown color. The centers will feel firm when you touch them. They will continue to firm up as they cool.
I hope these gluten-free apple cinnamon scones make your weekend special. There is nothing better than the smell of cinnamon baking. Give them a try and enjoy every bite.
— Alex
Ingredients
- 1 1/4 cups gluten -free all-purpose flour blend (containing xanthan gum)
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sal t
- 4 tablespoons cold unsalted butter, cubed
- 1/2 cup Granny Smith apple, peeled and finely diced
- 1/3 cup cold heavy cream, plus 1 tablespoon for brushing
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, cinnamon, and salt until well combined.
- Cut the cold cubed butter into the flour mixture using a pastry blender or two forks until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Toss the finely diced apples into the dry mixture until they are evenly coated in flour.
- Combine the cold heavy cream and vanilla extract in a small vessel, then pour over the dry ingredients.
- Stir gently with a spatula until a shaggy dough forms, ensuring all dry pockets are incorporated without over-handling.
- Transfer the dough onto a surface lightly dusted with gluten-free flour and pat into a circle approximately 5 inches in diameter and 1 inch thick.
- Cut the circle into 6 equal wedges using a sharp knife or bench scraper.
- Place the wedges on the prepared baking sheet, maintaining at least 1 inch of space between them.
- Brush the tops of the scones with the additional tablespoon of heavy cream for a golden finish.
- Bake for 20 to 22 minutes, or until the edges are golden brown and the centers feel firm to a light touch.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
