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Delectable Gluten-Free Apple Scones To Celebrate The Harvest

  • Yield: 8-10 1x


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


  1. Preheat oven to 400F
  2. 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.
  3. 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