Guest Post: Gluten-free Apple-Cinnamon Scones

Hi there! Fall is the best, am I right?! Cool evenings, cozy sweaters, hot apple cider, pumpkins...I love it all! Since my hubby started eating gluten free a few years ago, I've been searching for tasty gluten free baked goods recipes. I am thrilled to share this fall recipe with you today!

Ingredients: 
2 3/4 cups gluten free flour mix
1 tablespoon gelatin powder
1/3 cup granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
3/4 cup pealed & chopped apple
3/4 cup cinnamon chips
2 large eggs
1 teaspoon vanilla extract
1/2 cup apple butter

3 tablespoons coarse white sparkling sugar *For topping

Before we get started, let's talk about the 3 secrete ingredients in this GF recipe. First, gelatin powder - I like to use it with xanthan gum or as a substitute for it. Check the label of your GF flour mixture, if it already contains xanthan gum, dial the gelatin powder down to just a 1/2 tablespoon. I like the texture of the scones better with a little gelatin added in. They are less crumbly. Second, apple butter. If you don't have any, you can substitute apple sauce with cinnamon. But I prefer the real deal. 

Third, cinnamon chips. These are my favorite fall ingredient! You can find them in the baking section of most grocery stores this time of year. The are perfect for baking - throw some in your next batch of oatmeal raisin cookies - trust me! So yummy! 

Ok, let's get started...pre heat your oven to 350 degrees F. 

1) In a large mixing bowl, mix together the flour, gelatin, sugar, salt, and baking powder.

2) Cut in the butter just until the mixture is unevenly crumbly. If you do not have a pastry cutter, I like to use my cheese grater.

3) Stir in the chopped apple and cinnamon chips.

4) In a separate mixing bowl, whisk together the eggs, vanilla, and apple butter.

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

6) Line a baking sheet with parchment paper. Sprinkle a bit of rice flour or tapioca starch on top of the paper.

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

8) Using a knife slice each circle into 6 wedges (so there will be 12 scones total).

9) 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. And sprinkle top with sparkling sugar.

10) Bake the scones @ 350 for 18 to 22 minutes, or until they're golden brown.

Thanks so much to Hilary and Jessica for letting me share this fall recipe with you! For more gluten free recipes, or just to say hi, come on over to our blog Adventures of D and V and join in our adventure!