Glutenandlactosefreecinnamonappledropscones Recipes

DROP SCONES (SO EASY)

Steps:

• Heat oven to 425 degrees Fahrenheit.
• Grease a cookie sheet.
• Mix flour, 1/3 cup sugar, baking powder, and salt.
• Cut in butter until fine crumbs; food processor is best.
• Place in large bowl; add cranberries and raisins.
• Beat milk and egg with a fork.
• Add milk and egg mixture to flour mixture; stir with fork until moistened.
• Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
• Sprinkle with the 1 Tablespoon sugar.
• Bake 13 minutes or until golden.
• Cool on rack.

GLUTEN-FREE CINNAMON SCONES

Steps:

• Heat oven to 400°F. Place nonstick baking mat or sheet of cooking parchment paper on cookie sheet; if using parchment paper, spray paper with cooking spray (without flour).
• In medium bowl, mix flours, 6 tablespoons sugar, the baking powder, baking soda, 1 teaspoon cinnamon and the salt; set aside. In small bowl, beat eggs, ghee, milk, xanthan gum and guar gum with electric mixer on medium speed until well blended. Add egg mixture to dry ingredients; beat on low speed until blended.
• Coat work surface and hands with oil. Place dough on surface; pat into round, about 1 inch thick. Cut dough round into 8 wedges; place 1 inch apart on cookie sheet.
• In small bowl, mix topping ingredients; sprinkle over dough.
• Bake 14 to 18 minutes or until set. Remove from cookie sheet. Serve warm.

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.