Best Gluten And Lactose Free Cinnamon Apple Drop Scones Recipes

EASY GLUTEN FREE APPLE CINNAMON SCONES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper and set aside.
• In a large mixing bowl (I use these mixing bowls), combine the gluten-free flour, cinnamon, baking soda and sweetener of choice. Add the cold cubed butter and give it a stir to coat the butter with the flour mixture. Using clean hands, mix the ingredients together until the mixture is fully combined and crumbly - the butter should be the size of peas, do not over mix.
• In a medium mixing bowl, add the egg, sour cream/buttermilk and vanilla and stir to combine.
• Add the wet ingredients to the dry ingredients and gently fold with a spatula, just until the ingredients almost come fully together - do not quickly stir (only gentle folding) and do not over mix. Gently fold in the apples, just enough to be mostly mixed into the dough.
• Pour the dough into the center of the lined baking sheet. Flour clean hands if needed. Start to shape the dough into a rustic 9 inch circle, gently patting the dough to form it into a circle, making sure not to overwork the delicate dough.
• Using a sharp knife, cut the round circle into 8 triangular pieces. Carefully separate the triangular pieces using the knife or a spatula underneath the bottom of the scone, just enough to make some space between each scone (because they will expand).
• Bake for 20-25 minutes or until the scones are slightly puffed up, lightly golden brown and done in the center.
• Let the scones cool completely on the baking sheet placed on a cooling rack.
• To make the glaze, add the apricot jam and maple syrup to a small saucepan and heat on low just until the apricot jam has melted, then immediately remove from heat. Use a pastry brush to glaze the apricot-maple mixture over the scones.
• Serve immediately and enjoy!

GLUTEN-FREE SCONES

Steps:

• Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
• Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
• Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
• Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
• Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.

DROP SCONES (SO EASY)

Steps:

• Heat oven to 425 degrees Fahrenheit.
• Grease a cookie sheet.
• Mix flour, 1/3 cup sugar, baking powder, and salt.
• Cut in butter until fine crumbs; food processor is best.
• Place in large bowl; add cranberries and raisins.
• Beat milk and egg with a fork.
• Add milk and egg mixture to flour mixture; stir with fork until moistened.
• Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
• Sprinkle with the 1 Tablespoon sugar.
• Bake 13 minutes or until golden.
• Cool on rack.