Gluten-Free Apple Pie Scones

5 from 2 votes

Gluten-Free Apple Pie Scones

Gluten-Free Apple Pie Scones Recipe with a homemade apple pie filling a treat anytime. Perfect for Sunday brunch or entertaining friends.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword Apple Season, Autumn Recipe, Fall Recipes, Gluten-Free Apple Pie Scones, Gluten-Free Apple Recipe, Gluten-Free Entertaining, Pineapple Recipe, Sunday Breakfast, Sunday Brunch

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 274kcal

Author LaRena Fry

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