Sunday, October 22, 2017

Apple Scones

This morning, I made apple scones for breakfast.  I have been wanting to make them since trying apple scones at New Cascadia, a 100% gluten free bakery in Portland, Oregon.  You can read my reviews from our recent trip to Portland here.

I started with my Perfect Gluten Free Scones recipe, added diced apples and cinnamon to the batter, then coated them with glaze when they were done baking.

I usually shape and cut my scones, but on New Cascadia's Instagram page, I saw a picture of their scones before they were baked, and it looked like they used a muffin scoop, so I decided to give it a try.

It is definitely a much easier way to make scones, and I just pressed them down a little bit before baking them.

I was shocked when my husband told me he liked them better than my pumpkin scones, which are pretty darn amazing.  Even my daughters, who wanted chocolate donuts for breakfast this morning, were big fans, and are looking forward to eating the leftovers tomorrow.

Gluten Free Apple Scones


2 C (280 g) Cup4Cup Multipurpose Flour
1/3 C (67 g) granulated sugar or 1/3 C (64 g) coconut palm sugar
1 tsp apple pie spice or cinnamon
1 tsp baking powder
1/2 tsp fine sea salt
1/4 tsp baking soda
1/2  C (1 stick) unsalted butter - frozen
1 large organic Gala apple - peeled and finely diced
1/2 C plain Greek yogurt
1 large egg
1/2 C (60 g) organic powdered sugar
3 T heavy cream
1 tsp apple pie spice


Put the butter in the freezer for at least 20 to 30 minutes, or freeze overnight.

Preheat oven to 400 degrees and line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, apple pie spice/cinnamon, baking powder, salt, and baking soda.  Grate the frozen butter into the flour mixture, and stir with a spoon to combine before adding the apples.

In a small bowl, whisk the yogurt with the egg, then add them to your dry ingredients.  Stir with a large spoon, then knead until just combined.

Use a muffin scoop to make the scones, placing them on the baking sheet, then flattening the tops with your hands before baking.

Bake the scones for 17 to 18 minutes, until nicely browned and cooked through.

While the scones are cooling, mix the powdered sugar, heavy cream, and apple pie spice together in a small bowl to make the glaze.  Spread it on each scones with a butter knife, and serve.

Makes 10 to 11 scones

Recipe Notes

I did not have any apple pie spice in my house this morning, so I used 1/2 plus 1/8 teaspoon of cinnamon, 1/8 teaspoon of ginger, 1/8 teaspoon of allspice, and 1/8 teaspoon of nutmeg in my glaze.  I am still in the process of replacing all of our spices from our move to California, but I did order Primal Palate Apple Pie Spice from this morning after making this recipe.  The next time I make apple scones, I might use it in the scone batter as well.

I usually use Stonyfield Organic Greek 0% Fat Plain Yogurt, but this morning, I used Chobani Plain Non-Fat Greek Yogurt.

I have never made scones without Cup4Cup original flour blend in the blue bag, my favorite all-purpose gluten free flour.  If you have success with another brand, please let me know.

I do weigh my ingredients on a kitchen scale where noted.

My muffin scoop holds 1/4 cup of batter, so you could use 1/4 C measuring cup if you do not have a muffin scoop.

I have used up to a cup and a half of apple in this recipe. I would not use more than that.

September 3, 2018 Update

This morning, I made apple scones with a large organic pink pearl apple, organic coconut palm sugar, Primal Palate apple pie spice in the scones and glaze, and Chobani whole milk plain Greek yogurt. They turned out perfect!


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