Photo: Oxmoor House
Hands-on Time
20 Mins
Total Time
34 Mins
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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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

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