Gluten-free Apple Cinnamon Scones are a classic scone recipe, filled with brown sugar, cinnamon, and diced apples, with a cinnamon sugar topping.
Apple Cinnamon is one of my favorite Fall flavors.
You should know by now my love for cinnamon runs deep. Add apples into the mix? Even better!
This Fall I’ve decided to share this gluten-free Apple Cinnamon Scones recipe. It’s the perfect Fall scone recipe for weekend baking, tea parties, or even a Fall bridal or baby shower.
You’ll have a thick, fluffy scone studded with apple chunks throughout and topped with cinnamon sugar.
They’re insanely good alongside a cup of hot Apple Cider.
Plus, they’re pretty simple to make and made with pretty classic baking ingredients.
If you’re looking for something other than Pumpkin Bread to make this Fall, check these scones out!
Let’s chat about scones for a minute.
The batter itself is easy to make.
You’ll stir together all of your dry ingredients. Then add your butter chunks and stir those in till they’re distributed evenly throughout.
Next up, you’ll combine your wet ingredients and whisk them together. Pour them into your dry ingredients and work your dough till it’s “shaggy.” Which means, till it’s just starting to come together, but is still pretty chunky.
Then, you’ll dump your shaggy dough onto parchment paper and work it together with your hands till you can get it into a disc-like shape that stays together, and that’s about an inch tall.
Whisk up your cinnamon sugar topping and sprinkle it across the top. YUM!
Gently slice your disc-shape into 6-8 scones, and scoot them back a little so there’s at least an inch in between each scone. This gives them space to puff up, but not too much space so they don’t spread all over the place.
Now, my favorite trick is to pop them into the freezer while the oven preheats.
For scones to be the best texture, you want your wet ingredients (especially your butter) to be super cold. This way it melts into the scones at the proper time, so you end up with pockets that give you light and fluffy scones.
So instead of worrying about keeping each ingredient super cold, I just pop my scones in the freezer at the end while the oven preheats. Then everything is cold, without stressing or rushing around while making the scones.
These gluten-free Apple Cinnamon Scones are filled with some of the best Fall flavors, like tart, sweet apples and a crunchy cinnamon sugar topping. Yes, they’re as good as they sound! 🙂
After you make them, let me know what you think! Leave a comment and star rating, below. I love to hear from ya’ll!
- 2 cups gluten-free all purpose flour
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup cold butter, diced (into pea-sized pieces)
- 1/2 cup Greek yogurt (I use Fage 2%)
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla
- 1 egg
- 1 cup apple, finely diced (granny smith, fuji or gala)
- 2 tbsp sugar
- 1 1/2 tsp cinnamon
To begin, prepare a baking pan with parchment paper.
To a large mixing bowl, add your flour, brown sugar, baking powder, cinnamon and salt and whisk together till combined. Sprinkle your butter chunks across the top of your dry ingredients, and stir together till your butter is covered.
To a separate bowl, add your Greek yogurt, milk, vanilla and egg and whisk together till smooth. Pour into your bowl of dry ingredients and butter and mix together till you have a shaggy dough.
Pour your shaggy dough onto your pan and work the dough gently, pressing it into a disc shape about an inch tall.
In a small bowl, add your cinnamon and sugar and whisk together till you have cinnamon sugar. Sprinkle it across the top of your scone disk.
Use a sharp knife and cut the disc into 8 equal pieces. Use a spatula and gently separate the scones so they are about an inch apart from each other. Place in the freezer.
Preheat your oven to 400.
Once your oven is ready, take your scones out of the freezer and bake them for about 20-22 minutes (or till springy to touch, and a toothpick inserted comes out clean).
Let cool, then devour!
Stored in an airtight container at room temperature these last about a day, or about a week stored in the fridge.