Gluten-Free Apple Pie Scones are a decadent sweet treat. Autumn and apple season is here. Indulge in the decadent sweetness of gluten-free apple pie scones, featuring a mouthwatering homemade apple pie filling. Experience the cozy flavors of autumn with these cinnamon apple stuffed scones.Perfect for enjoying at Sunday brunch or impressing your friends with a delightful treat.
Gluten-Free Apple Pie Scones
Are you ready to elevate your breakfast game with a delectable treat that combines the irresistible flavors of apple pie and scones? Look no further than this mouthwatering recipe for Gluten-Free Apple Pie Scones. Nevertheless, imagine biting into a warm, flaky scone filled with a homemade apple pie filling – the perfect indulgence for cozy fall mornings or any special occasion. I’ll walk you through the steps to create these decadent scones, from the essential ingredients to expert tips for serving and storing. Get ready to impress your loved ones with a delicious twist on a classic favorite!,
The Perfect Autumn Breakfast Treat
As we dive into creating these Gluten-Free Apple Pie Scones, let’s first gather the essential ingredients that will bring together the perfect blend of autumn flavors in this delectable breakfast treat.
Ingredients You’ll Need
Consequently, you’ll need one large green apple, cassava flour, baking powder, baking soda, cinnamon, nutmeg, *caradamon, pink salt, coconut oil, maple sugar, monk fruit sweetener, eggs, vanilla extract, coconut milk, and a little lemon juice, to create these irresistible scones that are sure to be a hit at your next brunch or as a sweet treat for any time of the day.
Step-by-Step Instructions for Delicious Apple Pie Scones
To begin making your delicious Apple Pie Scones, start by preheating your oven to 375 °F and lining a baking sheet with parchment paper. Then, peel and dice your fresh apples into small pieces, ensuring they are evenly sized for even distribution throughout the scones.
In a skillet combine the apples, cinnamon, nutmeg, *cardamom (optional), and maple sugar cooking for 1-2 minutes. Remove from heat add to a plate and put in the fridge to cool down. Nonetheless, putting it on a plate will allow it to cool quicker. Furthermore, the pie filling can be made in advance by a day or two. In a large mixing bowl, combine the cassava flour, baking powder, baking soda, monk fruit sweetener, and pink salt. Cut in the coconut oil using a pastry cutter or two knives until the mixture resembles coarse crumbs.
In a separate bowl, combine the coconut milk and lemon juice to create buttermilk. Allow the buttermilk to sit for 5 minuets. Time to whisk together the egg, and vanilla extract to the coconut milk. Slowly pour the wet ingredients into the dry ingredients, stirring gently until a soft dough forms. Hence, be careful not to overmix the dough, as it may result in tough scones.
Putting the Gluten-Free Apple Pie Scones Together
Above all, transfer the dough onto a lightly floured surface and shape it into two circle about 1/2 inch thick. Place one circle down on the prepared baking sheet. Top the circle with the cooled pie filling. Follow up by topping it with the second circle. Use a sharp knife to cut the circle into 8 wedges. Last but not least, place the scones into the oven bake for 15-18 minutes, or until they are golden brown and cooked through.
Once the scones are finished baking, remove them from the oven and allow them to cool slightly before serving. These Apple Pie Scones are best enjoyed warm with a dollop of whipped cream or a drizzle of caramel sauce.
Tips for Serving and Storing Your Homemade Scones
For tips on serving and storing your homemade scones, read on to discover how to keep these irresistible treats fresh and delicious for days to come.
To serve your Apple Pie Scones, consider warming them up slightly in the oven or microwave before enjoying. This will help enhance the flavors and bring out the flaky goodness of the scones. Additionally, pair them with a hot cup of coffee or tea for a delightful morning treat or a comforting afternoon snack.
When it comes to storing your scones, it’s best to keep them in an airtight container or resealable bag at room temperature. If you anticipate not finishing them all in one sitting, you can also freeze the scones for later enjoyment. Simply wrap them individually in plastic wrap and store them in a freezer-safe bag. When you’re ready to enjoy them, just let them thaw at room temperature or reheat in the oven for a freshly baked taste.
By following these simple tips, you can ensure that your homemade Apple Pie Scones stay delicious and irresistible for days to come. So go ahead and indulge in these delectable treats without worrying about them losing their delicious taste and texture.
In conclusion
Indulge in the warm embrace of autumn with these irresistible gluten-free apple pie scones. From the perfect blend of seasonal spices to the comforting homemade apple pie filling, these scones are a treat for the senses. Whether you savor them on a lazy Sunday morning or surprise a loved one with a thoughtful gift, these scones are sure to impress. So why wait? Nonetheless, try out this recipe today and elevate your breakfast or brunch experience. So gather your loved ones, whip up a batch of these delectable scones, and create lasting memories over a slice of autumn bliss.
Gluten-Free Apple Pie Scones
Ingredients
- 8 tbsp coconut oil (divided)
- 1 large green apple peeled, cored, and diced
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- *1/4 tsp cardamom (optional)
- 3 tbsp maple sugar
- 2 1/4 cups cassava flour
- 5 tbsp + 1 tsp monk fruit sweetener (divided)
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp pink salt
- 3/4 + 1 tbsp cup unsweetened coconut milk (divided)
- 2 tsp fresh squeezed lemon juice
- 1 large beaten egg
- 1/2 tsp vanilla
Directions:
First, preheat the oven to 375 F. Second, line a baking stone or cookie sheet with parchment paper. Third, in a medium skillet over medium heat melt two tablespoons of coconut oil. Fourth, add in the apples, cinnamon, nutmeg, cardamom, and maple sugar cooking for one to two minutes or so. Place it on a plate and place it into the fridge to allow it to cool. This can be done a day or two in advance.
In a bowl add the flour, 5 tbsp monk fruit sweetener, baking powder, baking soda, and pink salt. Stir until combined. Next, cut in with a pastry knife the remaining coconut oil until it resembles a pea-sized pieces.
In another bowl combine the unsweetened coconut milk with the fresh lemon juice and allow to sit for 5 minutes. This will allow it to become Coconut Buttermilk. After 5 minutes add in the beaten egg and vanilla.
Finally, pour the buttermilk mixture into the flour mixture. Using your hands press into a ball. If the dough is not coming together add more unsweetened coconut milk one tablespoon at a time until it comes together. Cut the dough in half.
Making the Scones
Gently knead half the dough into a disc. Roll the dough out into a 6-inch disc in between two pieces of parchment paper. Repeat these two steps with the second piece of dough.
Place the first disc onto the baking stone or cookie sheet. Place the apples on top of the disc leaving a 1/4 inch edge. Top with the second piece of dough. Cut the scones into 8 even pieces. Pull scones apart. Brush with remaining unsweetened coconut milk and monk fruit sweetener.
Place into the oven and bake until lightly browned for about 20 minutes. Serve warm with coffee or tea.
Gluten-Free Apple Pie Scones
Ingredients
- 8 tbsp coconut oil (divided) 2 tbsp for the apple pie filling 6 tbsp to be used to cut into the scone dough with a pastry knife
- 1 large green apple peeled cored and diced
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- *1/4 tsp cardamom (optional)
- 3 tbsp maple sugar
- 2 1/4 cups cassava flour
- 5 +2 tbsp + tsp monk fruit sweetener (divided) Reserve one tsp for the top of the scones
- 3 tsp baking powder
- 3 tsp baking soda
- 1/4 tsp pink salt
- 3/4 cup + 1 tbsp cup + tbsp unsweetend coconut milk divided Reserve 1 tbsp for the top of the scones
- 1 large beaten egg
- 1/2 tsp pure vanilla
Instructions
- First, preheat the oven to 375 F.
- Second, line a baking stone or cookie sheet with parchment paper.
- Third, in a medium skillet over medium heat melt two tablespoons of coconut oil.8 tbsp coconut oil (divided)
- Fourth, add in the apples, cinnamon, nutmeg, cardamom, and maple sugar cooking for one to two minutes or so.1 large green apple peeled cored and diced, 3/4 tsp cinnamon, 1/4 tsp nutmeg, *1/4 tsp cardamom (optional), 3 tbsp maple sugar
- Place it on a plate and place it into the fridge to allow it to cool. (This can be done a day or two in advance.)
- In a bowl add the flour, 5 tbsp monk fruit sweetener, baking powder, baking soda, and pink salt.2 1/4 cups cassava flour, 5 +2 tbsp + tsp monk fruit sweetener (divided), 3 tsp baking powder, 3 tsp baking soda, 1/4 tsp pink salt
- Stir until combined.
- Next, cut in with a pastry knife the remaining coconut oil until it resembles a pea-sized pieces.8 tbsp coconut oil (divided)
- In another bowl combine the unsweetened coconut milk with the fresh lemon juice and allow to sit for 5 minutes.3/4 cup + 1 tbsp cup + tbsp unsweetend coconut milk divided
- This will allow it to become Coconut Buttermilk.
- After 5 minutes add in the beaten egg and vanilla.1 large beaten egg, 1/2 tsp pure vanilla
- Finally, pour the buttermilk mixture into the flour mixture. Using your hands press into a ball. If the dough is not coming together add more unsweetened coconut milk one tablespoon at a time until it comes together. Cut the dough in half.
- Using your hands press into a ball.
- If the dough is not coming together add more unsweetened coconut milk one tablespoon at a time until it comes together.
- Cut the dough in half.
- Gently knead half the dough into a disc.
- Roll the dough out into a 6-inch disc in between two pieces of parchment paper.
- Repeat these two steps with the second piece of dough.
- Place the first disc onto the baking stone or cookie sheet.
- Place the apples on top of the disc leaving a 1/4 inch edge.
- Top with the second piece of dough.
- Cut the scones into 8 even pieces.
- Pull scones apart. monk fruit sweetener.
- Brush with remaining unsweetened coconut milk and monk fruit sweetener.5 +2 tbsp + tsp monk fruit sweetener (divided), 3/4 cup + 1 tbsp cup + tbsp unsweetend coconut milk divided
- Place into the oven and bake until lightly browned for about 20 minutes.
- Serve warm with coffee or tea.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| calories 274 | |
| % Daily Value * | |
| Total Fat 15 g | 22 % |
| Saturated Fat 12 g | 59 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 20 mg | 7 % |
| Sodium 284 mg | 12 % |
| Potassium 34 mg | 1 % |
| Total Carbohydrate 40 g | 15 % |
| Dietary Fiber 4 g | 16 % |
| Sugars 4 g | |
| Protein 2 g | 4 % |
| Vitamin A | 0 % |
| Vitamin C | 1 % |
| Calcium | 11 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Scones
A heavenly mix of scone and apple pie filling in one sweet treat!
A decadent and flaky scone with homemade apple pie filling in the center.