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Cinnamon, Apple, and Oat Scones

Photo: Oxmoor House
Hands-on time 20 mins
Total time 34 mins
Yield Serves 14 (serving size: 1 scone)
Sorghum flour and brown rice flour give these scones a heartier texture that mimics the wheat-based variety. Serve them with a mug of hot chocolate or mulled cider for a delicious breakfast or as an afternoon snack.

Ingredients

  • 4.2 ounces sweet white sorghum flour (about 1 cup)
  • 1.3 ounces white rice flour (about 1/4 cup)
  • 1.15 ounces brown rice flour (about 1/4 cup)
  • 1.3 ounces potato starch (about 1/4 cup)
  • 1 cup certified gluten-free quick-cooking oats
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 tablespoons chilled unsalted butter, cut into small pieces
  • 1 cup finely diced peeled Granny Smith apple
  • 1/4 cup cinnamon-flavored baking chips
  • 1/2 cup low-fat buttermilk
  • 1/4 cup applesauce
  • White rice flour, for dusting
  • 1 egg white, lightly beaten
  • 2 teaspoons turbinado sugar or granulated sugar

Nutrition Information

  • calories 169
  • fat 6.1 g
  • satfat 3.3 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 3.3 g
  • carbohydrate 26 g
  • fiber 1.9 g
  • cholesterol 11 mg
  • iron 0.8 mg
  • sodium 269 mg
  • calcium 67 mg

How to Make It

  1. Preheat oven to 400°.

  2. Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, oats, and next 7 ingredients (through nutmeg) in a large bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apple and baking chips. Add buttermilk and applesauce; stir just until moist.

  3. Turn dough out onto a surface lightly dusted with white rice flour. Pat dough into an 8-inch circle; cut into 14 wedges. Place wedges on a baking sheet lined with parchment paper. Brush egg white over surface of dough; sprinkle with turbinado sugar. Bake at 400° for 14 minutes or until golden brown. Remove scones from baking sheet to a wire rack. Serve warm.

Gluten-Free Baking