Gluten-Free Apple Cinnamon Scones

Bits of fresh apple and cinnamon (or butterscotch) chips add vibrant flavor to these tender scones.

We know you’ll love this gluten-free version of our Fresh Apple Cinnamon Scones recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields tender, cinnamon-y scones that are sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
10 mins
Bake
18 to 22 mins
Total
58 mins
Yield
12 large scones
Gluten-Free Apple Cinnamon Scones

Instructions

  1. To make the dough: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon.

  2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

  3. Stir in the chopped apple and chips.

  4. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.

  5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

  6. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

  7. Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5" to 5 1/2" circle about 3/4" thick.

  8. To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with water or milk, and sprinkle with the topping.

  9. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

  10. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them at their outer edges.

  11. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

  12. Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others it should look baked all the way through; the edge shouldn't look wet or unbaked.

  13. Remove the scones from the oven and cool briefly on the pan. Serve warm.  

  14. Wrap any cooled leftover scones securely and store at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Why freeze the scones before baking? Because 30 minutes in the freezer chills and hardens the butter, which will ultimately make the scones a bit flakier.

  • To make free-form rather than wedge-shaped scones, increase the applesauce to 3/4 cup. Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a lightly greased or parchment-lined baking sheet. Bake the scones in a preheated 375°F oven for about 30 minutes.
  • Scones are best served warm. They're delicious as is, but add butter and/or jam, if you like. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.