serves / makes 12 mini scones
15 prep time
15 mins cooking time
Description
I made these scones as part of my post on how to make a gluten and dairy free afternoon tea and I didn’t want to use strawberry jam as I already had a strawberry cheesecake. Instead I did a twist on the normal sultana scone using apple pieces dusted in cinnamon instead and topping with apple sauce and cream.
You can easily convert this recipe back into a ‘normal’ scone by removing the cinnamon and substituting the apple pieces with sultanas.
Enjoy!
Fx
Ingredients
- 100g ground rice
- 175g rice flour
- 50g self raising gluten free flour
- 4 teaspoons baking powder
- 2 teaspoons xanthan gum
- 4 tablespoons caster sugar
- 100g dairy free spread
- 100g apple, peeled, cored and slice into small cubes
- 2 teaspoon ground cinnamon
- 2 eggs
- 150ml soya natural yoghurt
Method
- Preheat the oven to 220 oC
- Place the three types of flour, the baking powder, xanthan gum and caster sugar into a large bowl
- Cut the butter into small pieces and rub into the dry ingredients until the mixture resembles bread crumbs
- Toss the apple in the cinnamon and add to the crumb mix
- Whisk the two eggs and the natural yoghurt together
- Add the egg and yoghurt mix into the bowl with the flour and butter
- Mix together until a soft dough is formed
- Shape into 6 scones and place on a baking tray
- Brush with any leftover egg and yoghurt mix
- Bake for about 15 minutes, until golden brown
- I topped mine with apple sauce and soya whip cream
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