The day we went apple picking, we may have got carried away; we may have brought home a few too many apples. But even as I write that sentence, I’m thinking – can one really have too many apples? As long as there are apples, there is baking to be done and truthfully, there’s not a mouth in the house that is sad about that!
So what does one bake with all those apples? Well, there are rustic apple scones (like these!), apple spice cake, apple oatmeal cookies (I’ve got a new recipe to share with you!), homemade baked apples, strawberry apple bread, and even an apple smoothie, which requires no baking at all.
We’ve been busy baking our apple-favourites this week and also trying a few new recipes, such as these delectable gluten-free apple scones. They were so tasty with a cup of spiced tea for breakfast, I can’t wait to make them again.
The addition of buckwheat to this recipe really creates a wholesome flavour that works well with the baked apple and cinnamon flavour. My daughter enjoyed dipping her scone in a glass of bubbly almond milk and was a big fan of the glaze on top.
Hearty and delicious apple scones to enjoy for a fall breakfast.
- 2.6 ounces white rice flour (around 1/2 cup)
- 2.3 ounces brown rice flour (around 1/2 cup)
- 2.2 ounces light buckwheat flour (around 1/2 cup)
- 1/3 cup brown sugar
- 1 1/2 teaspoons gf baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- pinch of salt
- 3 tablespoons chilled butter, cut into small pieces (or use coconut oil)
- 1/2 cup coconut milk
- 1 large egg
- 1 cup of chopped apples
- Preheat oven to 400F
- Measure flours and combine in a large mixing bowl with sugar, baking powder, xanthan gum, baking soda and salt. Add in the butter and work until mixture starts blending. Combine coconut milk and egg in a separate bowl, whisk until frothy. Add into the flour mixture. Add in the chopped apples. Stir until blended.
- Remove dough from the bowl, dust with white rice and pat into an 8 inch circle. Plate on cake pan (I used a greased springform, but you can place the sones on any baking sheet). Gently cut dough into wedges (8-10) without cutting right through. Bake at 400F for 18-20 minutes. Remove from oven and allow to cool. Enjoy!
Optional: Mix 1/2 cup of powdered sugar with 1 tsp of water or milk of choice, and 1 1/2 tsp grated lemon rind, to create a glaze. Drizzle across the scones. Sprinkle with turbinado sugar.
Adapted recipe from Gluten-Free Baking by Robert Landolphi
Looking for more apple recipes? We’ve got them! Hope you’re inspired to make an apple recipe today.
Apple Oatmeal Bars (gluten-free and dairy-free)
Apple Spice Snacking Muffins (gluten-free, dairy-free)
Pecan & Cheese Apple Slices
Strawberry Apple Sauce Bread (gluten-free, dairy-free)