Gluten Free Cinnamon 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!

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 FREE CINNAMON RAISIN SCONES

Steps:

• Heat oven to 375 degrees.
• Mix the dry ingredients together.
• Cut in the butter using two knives.
• Add the beaten egg and milk.
• Mix together with a fork (dough will be thick).
• Drop large, tall dollops onto lightly greased cookie sheet (I use an ice cream scoop to get equal sized scones - about 1/4 cup of batter per scone).
• Bake for 15-17 minutes until lightly browned.