These hearty scones make a delicious and seasonal breakfast in the fall, when apples are plentiful. Serve them as an alternative to cereal, granola, or hot oatmeal. Take the apple flavor over the top by spreading them with Apple Butter.
- Yield: 8 scones
- ¾ cup (75 g) Granny Smith apple, peeled, cored, and cut into ¼-inch (6.5 mm) cubes
- 1 tablespoon fresh lemon juice
- 1½ cups (192 grams) Basic Flour Blend
- ½ cup (56 grams) gluten-free oat flour
- ½ teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (60 ml) grapeseed oil
- ½ cup (120 g) Applesauce
- ¼ cup (60 ml) honey
- ¼ cup (60 ml) apple juice
- 1 tablespoon gluten-free old-fashioned rolled oats
- 1 tablespoon Cinnamon Sugar
How to Make It
- Preheat the oven to 350°F (180°C). Grease the cups of a scone pan or line a large baking sheet with parchment paper.
- Toss the apples with the lemon juice in a small bowl and set them aside.
- Combine the flours, xanthan gum, baking powder, baking soda, and salt in a medium bowl.
- In a separate large bowl, combine the oil, applesauce, honey, and juice using a mixer on medium speed for 1 minute.
- Add the dry ingredients and mix for about 2 minutes on medium-low, until a thick batter forms. Stir in the apples by hand.
- If you are using a scone pan, spoon the batter evenly into the cups of the pan. Otherwise, sprinkle a few drops of water on a smooth prep surface and scoop the dough on top. Use wet fingers to smooth the dough into a round disk. Use a bench knife or sharp knife to cut the disk into eight wedges (as you would cut pizza slices) and transfer them to the prepared baking sheet, evenly spaced.
- Toss the oats with the cinnamon sugar and sprinkle them on top of the scones.
- Bake for 19 to 21 minutes, until a toothpick inserted comes out clean. Store the scones in an airtight container at room temperature for 2 to 3 days.