Description
Hearty and delicious apple scones to enjoy for a fall breakfast.
Ingredients
Scale
- 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
Instructions
- 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!
Notes
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