Gluten And Lactose Free Cinnamon Apple Drop Scones Recipes

EASY GLUTEN FREE APPLE CINNAMON SCONES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper and set aside.
• In a large mixing bowl (I use these mixing bowls), combine the gluten-free flour, cinnamon, baking soda and sweetener of choice. Add the cold cubed butter and give it a stir to coat the butter with the flour mixture. Using clean hands, mix the ingredients together until the mixture is fully combined and crumbly - the butter should be the size of peas, do not over mix.
• In a medium mixing bowl, add the egg, sour cream/buttermilk and vanilla and stir to combine.
• Add the wet ingredients to the dry ingredients and gently fold with a spatula, just until the ingredients almost come fully together - do not quickly stir (only gentle folding) and do not over mix. Gently fold in the apples, just enough to be mostly mixed into the dough.
• Pour the dough into the center of the lined baking sheet. Flour clean hands if needed. Start to shape the dough into a rustic 9 inch circle, gently patting the dough to form it into a circle, making sure not to overwork the delicate dough.
• Using a sharp knife, cut the round circle into 8 triangular pieces. Carefully separate the triangular pieces using the knife or a spatula underneath the bottom of the scone, just enough to make some space between each scone (because they will expand).
• Bake for 20-25 minutes or until the scones are slightly puffed up, lightly golden brown and done in the center.
• Let the scones cool completely on the baking sheet placed on a cooling rack.
• To make the glaze, add the apricot jam and maple syrup to a small saucepan and heat on low just until the apricot jam has melted, then immediately remove from heat. Use a pastry brush to glaze the apricot-maple mixture over the scones.
• Serve immediately and enjoy!

APPLE CINNAMON SCONES

Steps:

• 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.

GLUTEN AND LACTOSE-FREE CINNAMON APPLE DROP SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a mixing bowl, whisk together the Bob's Red Mill Biscuit Mix, Brown Sugar, and the Cinnamon.
• Add the Shortening and mix until it resembles coarse crumbs.
• Stir in Almond Milk, Egg, and Chopped Apple. Do not over-mix.
• Drop by large spoonfuls onto parchment-lined baking sheet. Makes 8 drop scones.
• Sprinkle Cinnamon-Sugar Topping over scones.
• Bake for 9-10 minutes or until tops are very lightly browned.
• Serve warm with jam.