If you love a good flaky scone, you will love this gluten free cinnamon apple scones recipe. They are easy to make, and I show you my secret to get the cinnamon swirl just right! You can make these scones in about 40 minutes!
Scones are our thing. It is funny how we often get attached to a food that has no family origin. We are definitely not British, but give me a scone, and I am totally hooked. I make both sweet and savory gluten free scones a few times a month.
I can’t tell you enough how excited I am about my new gluten free cinnamon apple scones. They have cinnamon sugar rolled into the dough, just like a gluten free cinnamon roll! If you are looking for that special treat to serve with breakfast or as a snack, you need to try this recipe!
If you love scones as much as we do, check out my delicious gluten free scones recipes!
Why I love these scones.:
- I use a special technique to swirl the cinnamon and sugar throughout the scones, adding lots of flavors!
- You can freeze the extras to enjoy these gluten free cinnamon apple scones any time!
- I even include a cinnamon icing recipe for those who love a frosted scone!
- If you want to try more fall flavors, try this easy Gluten Free Cranberry Orange Scones recipe!
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredients notes:
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Nondairy milk – I used almond milk, but other dairy-free kinds of milk will work. I do not recommend canned coconut milk.
- Butter – To make this recipe dairy-free, substitute the butter for vegan butter.
- Apples – Peeling is optional. I left my peels on for added fiber.
Recipe step-by-step directions:
Preheat your oven to 350º F.
Step 1: Add the dry ingredients to a bowl and whisk to blend.
Step 2: Add the cold butter and use a pastry blender to cut the butter into the flour. When you are done cutting in the butter, your flour mixture will look grainy.
HINT: Using very cold butter and ingredients will make your scones flakier!
Step 3: Chop up your apples and add them to the bowl.
Step 4: Pour the wet ingredients into the dry ingredients and mix them into a scone dough.
Step 5: Dust the parchment paper with gluten free flour to prevent sticking. Press your dough out to ¼ inch. Feel free to sprinkle additional gluten free flour over the dough as needed.
Step 6: Mix the sugar and cinnamon in a small bowl.
Step 7: Sprinkle the cinnamon sugar over the scone dough like you would if you were making cinnamon rolls! This helps make the streaks of yummy cinnamon sugar throughout the scones.
Step 8: Gently roll your scone dough into a log.
Step 9: Stand the log up tall and use your hands to smush it down into a circle. Make it about ½ to 2 inches tall.
Step 10: Use a knife to cut the dough into wedges gently.
Step 11: Bake at 350º F for 35-40 minutes. The actual bake time will vary depending on how thick your scone dough is. Use a knife to re-cut along the cut lines.
I have many delicious sweet and savory gluten free scones recipes to try! One of my new favorites are these Gluten Free Chocolate Scones.
Variations:
- Drizzle with cinnamon icing (1 tsp cinnamon and ½ cup powdered sugar to 1-2 TBSP of milk.)
- Add pecans or walnuts!
- Add caramel bits (made by Kraft)
If you love iced apple desserts, try my delicious Gluten Free Apple Fritters recipe!
Tips and Recipe FAQ:
Tart apples are best for baking sweets. My favorites are Fuji, Granny Smith, Gravenstein, and Pink Lady for baking.
The secret to a fluffy, tall scone is the baking powder. Be sure to use baking powder. I also find aluminum-free baking powder is better and doesn’t leave a bitter flavor.
Your scones should not be too dry. If they turn out dry, you didn’t add enough liquids.
Although I have not tested using applesauce in place of butter, my first impression is you wouldn’t get the buttery layers in your scones.
Scones will get moldy when they go bad. Always store them in the refrigerator.
These scones will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.
You may also love these Gluten Free Strawberries and Cream Scones or these Gluten Free Buttermilk Scones!
More gluten free scones recipes:
- Gluten Free Blueberry Scones
- Easy Gluten Free Strawberry Scones (Dairy-Free Too!)
- Savory Gluten Free Cheddar Herb Scones
- Gluten Free Date Nut Scones
Gluten Free Cinnamon Apple Scones
Ingredients
- 2 cups gluten free flour blend * see note
- ½ cup sugar divided!
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder * see note
- â…› teaspoon salt
- ½ cup butter cold
- ½ cup milk * see note
- 2 eggs size large
- ½ cup apples peeled and chopped
Instructions
- Preheat the oven to 350º F.
- In a large bowl, add your dry ingredients (use only ¼ cup sugar!) and whisk to blend.
- Add the cold butter and use a pastry blender to cut the butter into the flour. When you are done cutting in the butter your flour mixture will look grainy.
- HINT: Using very cold butter and ingredients will make your scones flakier!
- Chop up your apples and add them to the bowl.
- Pour the wet ingredients into the dry ingredients and mix them into a scone dough.
- Dust the parchment paper with gluten free flour to prevent sticking. Press your dough out to ¼ inch. Feel free to sprinkle additional gluten free flour over the dough as needed.
- Mix the remaining ¼ cup sugar and cinnamon in a small bowl.
- Sprinkle the cinnamon sugar over the scone dough like you would if you were making cinnamon rolls! This helps make the streaks of yummy cinnamon sugar throughout the scones.
- Gently roll your scone dough into a log.
- Stand the log up tall and use your hands to smoosh it down into a circle. Make it about ½ to 2-inches thick.
- Use a knife to gently cut the dough into wedges.
- Bake at 350º F for 35-40 minutes. The actual bake time will vary depending on how thick your scone dough was. Use a knife to re-cut along the cut lines.
Notes
- I highly recommend using a slightly tart apple like Fuji, Pink Lady, Gravenstein, or Granny Smith for this recipe. The sweet tartness works really well together.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- The secret to a fluffy tall scone is the baking powder. Be sure to use baking powder. I also find aluminum-free baking powder is better and doesn’t leave a bitter flavor.
- To make this recipe dairy-free, substitute the butter for cold vegan butter and non-dairy milk.
- These scones will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I can’t wait to try these. Not the first pat-down (1/4″), what shape do you aim for? Square? Just trying to picture it before I tackle. Thanks.
Hi Sara, I aim for an oval/rectangle…something that can be rolled then smushed into a circle.
I found that my batter was very wet. I had to add a lot more flour to get it to scone and consistency. Did others have this issue? Also put the cinnamon in with the dry ingredients when it said add ALL dry ingredients. Maybe modify the recipe to put the ground cinnamon in with the quarter cup of sugar.
Hi Jackie, it will completely depend on what flour blend you used. Which did you use? Every single gluten free flour blend has a different starch-to-grain ratio. You will have to add more flour if your dough is wet…it means your flour has a lot of starch.
Hi Sandi,
I use the exact flour blend that was recommended. I will try them again because they were very tasty.
Thank you. I would say to add more flour.
Amazing! I loved them.
Just wondering if this would work with blueberries too.
Hi Barbara, you should be able to use any fruit, but blueberries are fragile so be very careful not to smoosh them all.
These are so easy to make!
I used Silk brand caramel flavored non dairy creamer in place of milk, salted butter, King Arthur 1:1 flour, and half a large cosmic crisp apple (I like a bit more apple), baked for 40 min, and they are delicious! I also used the creamer to make a quick powdered sugar icing, it all works perfectly together. Next time I think I’ll try pear and ginger/nutmeg!
Wow, that is so interesting that a dairy-free creamer worked. I love you experimented and it worked out so well! Thank you!
Mrs. Sandi,
This is an amazing recipe! I made it last night (well, at 3am…lol) and it is amazing! Thank you for the recipe. It will be made many times this autumn.
3 am? Wow, you are dedicated :-). I am truly glad you loved the recipe, thank you so much.
Hi- I have these in the oven right now. Can’t wait to taste them. Just a note about the recipe. I mistakenly put the cinnamon into the dry ingredients, instead of saving it to make the cinnamon sugar mixture. I don’t think it will matter in the outcome, just a note for others. Thanks!
It is fine to put some cinnamon into the dry ingredients :-).
You mentioned in your notes before the recipe about using kraft Carmel bits, do you put in batter or just on top? I made this recipe today, very easy and good, next time I will add more apples though.
Hi Pat, they are a variation, I would recommend mixing it into the batter :-). I am really glad you liked them.
The texture and taste of these is incredible! I think I would sprinkle more sugar on top next time I make them as for me, they could use a smidge more sweetener. Thanks for this recipe!
I am so glad you enjoyed them Rachel :-).