December 26, 2011

French Apple Pie Scones

Last summer at the Sandpoint Farmers Market I sold out of Apple Pie Scones every week. I had people who weren't even gluten-free come to my booth every Saturday to buy a scone (or 3). These are a variation on the ones I sold at the market. Since French Apple Pie has a streusel topping instead of a top crust, I decided to give the scones the same kind of topping instead of the usual powdered sugar glaze. I make a dozen or two at a time because they are not only a fabulous breakfast or brunch item, but a great healthy snack and they freeze great for easy reheating or long car trips!

Yield: 6 or 8 scones

  • 1 3/4 cups gluten free flour mix
  • 1/4 cup sugar
  • 1 1/2 tsp cream of tartar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp xanthan gum
  • 1 1/2tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 4 Tbsp cold butter or non-dairy substitute
  • 1 medium apple, peeled, cored and diced in 1/4 inch cubes
  • 1 egg or substitute
  • 1 1/2 tsp gluten-free vanilla extract
  • 1/3 cup yogurt or 1/4 cup milk
  • 1/3 cup applesauce
1/2 cup rice flour
4 Tbsp butter
6 Tbsp brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Make streusel - combine ingredients in a bowl and mix with your hands until all ingredients are well incorporated. It should have almost a clumping-sandy texture.

Preheat oven to 375 degrees F. In a small bowl, beat egg with yogurt or milk and vanilla extract. Set aside Combine flour mix, sugar, cream of tartar, baking soda, salt, xanthan gum, cinnamon, nutmeg, and cloves in an large bowl. Cut butter into small pieces and cut into flour mixture with a pastry cutter until the pieces are about the size of lentils. Add apples to mixture and toss gently with a fork until combined. Add egg mixture and mix with a fork until dough is formed. The dough  should be on the moist side but try not to over mix it. Scrape dough onto a floured surface (I use rice flour) and form into a disc about 8 inches across. Cut into 6 or 8 wedges. Transfer to an parchment-lined cookie sheet and sprinkle the top of each with a few tablespoons of streusel mixture. Bake for 14 to 18 minutes or until golden around the edges and firm in the middle. Cool on a wire rack. Serve with butter or apple butter. Enjoy

More to come with Love!

No comments:

Post a Comment