Fluffy Gluten-Free Apple Scones with Butterscotch (No Fail)

What makes these tender, fluffy gluten-free apple scones the best? This easy, no fail recipe is simple for a novice to pull off, but has the taste and texture of a high-end bakery treat. Adding sour cream helps coat the gluten-free starches for a tender, fluffy crumb while chunks of juicy apples perfectly compliment warm cinnamon spice and gooey butterscotch chips.

Prep Time 10

Cook Time 17

refrigeration 30

Servings

Author Melissa Erdelac

Ingredients

Gluten Free Scones

1 ¾ cup (245 g) gluten-free all purpose flour I use and recommend Cup4Cup brand
⅓ cup (67 g) sugar
1 tablespoon (14 g) baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons (85 g) unsalted butter chopped into ½” pieces and chilled
1 cup (125 g) peeled and diced apples see recipe notes for recommended varieties
¾ cup (120 g) gluten-free butterscotch chips
⅔ cup (153 g) sour cream may substitute yogurt
1 egg yolk
1 teaspoon vanilla extract

Optional Topping

1 tablespoon milk or cream
1 tablespoon turbinado (coarse) sugar

Optional Glaze

½ cup (60 g) powdered sugar
½ - 1 tablespoon milk or cream
½ teaspoon vanilla extract

Instructions

In a large bowl whisk together the gluten-free flour, sugar, baking powder, cinnamon, and salt. Use a pastry blender or fork to cut in chopped butter until the butter is uniformly mixed with the flour in very small, crumbly pieces.
1 ¾ cup gluten-free all purpose flour, ⅓ cup sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon salt, 6 tablespoons unsalted butter
In a small bowl whisk together the sour cream, egg, and vanilla extract. First, gently stir in the apples and butterscotch chips into the flour mixture. Then, pour in sour cream mixture and gently combine until no flour pockets remain. The dough will be quite thick. Cover bowl with plastic wrap and refrigerate for 30 minutes while the oven preheats.
1 cup peeled and diced apples, ¾ cup gluten-free butterscotch chips, ⅔ cup sour cream, 1 egg yolk, 1 teaspoon vanilla extract
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Place the dough in the center of the prepared baking sheet and shape it into a ball. Flatten the dough with your hands into a 7-inch (18 cm) disc, 1-inch (2.5-cm)–thick. If the dough is sticking, spray your fingers with cooking spray to shape. Cut the disc into 8 triangles, using a sharp knife. Use a small spatula to spread the cut scones around the baking sheet so they are about 2 inches (5-cm) apart.
If topping with sugar, brush on milk or cream and sprinkle tops with sugar. Bake on the LOWER MIDDLE rack for 16-18 minutes, rotating halfway through, until the tops and bottoms start to turn golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
1 tablespoon milk or cream, 1 tablespoon turbinado (coarse) sugar
For glaze, mix together ingredients. The glaze should be thin enough to drizzle on, but thick enough it stays on the scone. Place a piece of waxed paper under the cooling rack and then use a small spoon to drizzle glaze over the tops. Allow glaze to harden before stacking or storing.
½ cup powdered sugar, ½ - 1 tablespoon milk or cream, ½ teaspoon vanilla extract

Notes

Storing, freezing, and make-ahead tips

Storing: They may be kept in an airtight container at room temperature up to 2 days, but will lose optimal taste and texture quickly. Refrigerating will dry out the scones, and is not recommended.

Freezing: If not enjoying the same day, individually wrap the scones after they have completely cooled (at least 3 hours). Transfer to a ziplock freezer bag and freeze up to 3 months.

Thaw on the counter for 1 hour or, for a grab-and-go breakfast, unwrap and defrost in the microwave.

Make-Ahead: To bake the scones right before serving, shape the dough in triangles and place the baking tray in the freezer until they are solid. Wrap the unbaked scones in plastic wrap and transfer to a ziplock freezer bag. Freeze up to 3 months.

To bake, place unwrapped, frozen scones on a parchment-lined baking sheet. Bake at 425ºF (220ºC), extending the baking time by a few minutes.

Nutrition