These gluten free apple cinnamon scones make for the perfect Fall breakfast! They're so soft in the center but still perfectly crisp on the outside.
If you'll remember, I declared my love of eggless scones early on in this blogging journey with my honey scones recipe. I was (and still am) SO thrilled with that recipe, it was only a matter of time before another variation made its way on here. Enter: my gluten free apple cinnamon scones.
These kind of taste like a warm apple pie, wrapped up in scone form. They're actually extra soft and moist on the inside, so forget any pre-conceived notions you might have about extra dry and crumbly scones. Still, you will get those crunchy tops with this recipe... so basically, these eggless scones are perfect 😉
And speaking of warm apple pie, I highly recommend enjoying these right away. They will keep for a few days in an airtight container for sure, but they are just SO good fresh out of the oven.
Why You'll Love These Gluten Free Apple Cinnamon Scones...
- They're SO easy. You don't even need a mixer -- we're mixing it all up by hand, using a rubber spatula. And you probably already have all of these ingredients in your kitchen right now!
- I said it before and I will say it again: that texture is EVERYTHING. These are not dry, sad scones.
- These are naturally eggless scones! No egg replacer needed! The applesauce is doing all that work for us here.
What You'll Need...
- The dry ingredients: flour + baking powder + salt.
- The flavor: sugar + cinnamon + vanilla extract.
- The egg replacer: unsweetened applesauce.
- The fat: cold, cubed butter (this is the key to flaky dough).
- For moisture: half & half... I know this may not be widely available outside of the States, so if you can't find any, you can make your own. It's just heavy cream and whole milk!
- Mix in: little chunks of apple (1 medium apple should do the trick).
How To Make...
To make my gluten free apple cinnamon scones, you'll start by whisking the flour, baking powder, cinnamon, and salt together in a large bowl. Throw in the cubed butter and use a pastry blender or two butter knives to combine. You will end up with a crumbly mixture and will likely still have little, pea-sized pieces of butter throughout.
In a separate, smaller bowl, mix the sugar with the applesauce, vanilla, and half & half. Fold this wet mixture into the dry ingredients. Once the dough starts to come together, stir in the apple chunks.
Pour your dough out onto a parchment-lined baking sheet and use your hands to shape it into a round, slightly flattened disc. This next part's optional, but I always think it's a nice finishing touch: brush the disc with a bit of half & half and sprinkle some sugar and cinnamon on top. Yum!
Cut into 8 even wedges and pop into the oven. Bake on 400ºF for about 20 minutes, then allow the scones to cool on the pan before serving!
PS - you may also want to check out my gluten free pumpkin scones!
Did you try my gluten free apple cinnamon scones? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Apple Desserts, Try My...
Apple Cinnamon Scones - Gluten Free, Eggless
- 2 cups (296g) gluten free flour blend
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter cold, cubed
- ½ cup (100g) granulated sugar
- ¼ cup (64g) unsweetened applesauce
- 1 teaspoon vanilla extract
- ½ cup (120ml) half and half room temperature
- 1 cup (75g) peeled & chopped apple (about 1 medium apple)
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together and is crumby.
- In a smaller bowl, combine the sugar, applesauce, vanilla extract, and half & half. Fold into the dry ingredients until combined. Stir in the chopped apples.
- Pour dough onto lined baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into 8 even-sized wedges. Bake for 20-22 minutes or until scones are slightly browned. Allow the scones to cool on the baking sheet for 5-10 minutes.
- Make sure your butter is cold. No need to remove from the refrigerator to soften beforehand.
- The dough will be sticky, so be gentle when slicing into wedges.
- Optional: before cutting the round into wedges, I like to brush the top with a bit of half & half and sprinkle some cinnamon and sugar on top.