Gluten And Lactose Free Cinnamon Apple Drop Scones Food

EASY GLUTEN FREE APPLE CINNAMON SCONES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper and set aside.
• In a large mixing bowl (I use these mixing bowls), combine the gluten-free flour, cinnamon, baking soda and sweetener of choice. Add the cold cubed butter and give it a stir to coat the butter with the flour mixture. Using clean hands, mix the ingredients together until the mixture is fully combined and crumbly - the butter should be the size of peas, do not over mix.
• In a medium mixing bowl, add the egg, sour cream/buttermilk and vanilla and stir to combine.
• Add the wet ingredients to the dry ingredients and gently fold with a spatula, just until the ingredients almost come fully together - do not quickly stir (only gentle folding) and do not over mix. Gently fold in the apples, just enough to be mostly mixed into the dough.
• Pour the dough into the center of the lined baking sheet. Flour clean hands if needed. Start to shape the dough into a rustic 9 inch circle, gently patting the dough to form it into a circle, making sure not to overwork the delicate dough.
• Using a sharp knife, cut the round circle into 8 triangular pieces. Carefully separate the triangular pieces using the knife or a spatula underneath the bottom of the scone, just enough to make some space between each scone (because they will expand).
• Bake for 20-25 minutes or until the scones are slightly puffed up, lightly golden brown and done in the center.
• Let the scones cool completely on the baking sheet placed on a cooling rack.
• To make the glaze, add the apricot jam and maple syrup to a small saucepan and heat on low just until the apricot jam has melted, then immediately remove from heat. Use a pastry brush to glaze the apricot-maple mixture over the scones.
• Serve immediately and enjoy!

GLUTEN AND LACTOSE-FREE CINNAMON APPLE DROP SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a mixing bowl, whisk together the Bob's Red Mill Biscuit Mix, Brown Sugar, and the Cinnamon.
• Add the Shortening and mix until it resembles coarse crumbs.
• Stir in Almond Milk, Egg, and Chopped Apple. Do not over-mix.
• Drop by large spoonfuls onto parchment-lined baking sheet. Makes 8 drop scones.
• Sprinkle Cinnamon-Sugar Topping over scones.
• Bake for 9-10 minutes or until tops are very lightly browned.
• Serve warm with jam.

APPLE CINNAMON SCONES

Steps:

• combine wet ingredients in a smaller bowl and dry in a large bowl.
• Add wet ingredients mixture to dry, add flour or buttermilk if needed, mix to form a dough.
• kneed lightly on a floured surface, form the dough into a round shape.
• flatten to about 1 inch in thickness and cut out circular biscuits using a cutter or a glass.
• Sprinkle with some brown sugar and cinnamon
• Bake at 350 degrees for 15-20 minutes.
• Serve fresh or toasted.

DROP SCONES (SO EASY)

Steps:

• Heat oven to 425 degrees Fahrenheit.
• Grease a cookie sheet.
• Mix flour, 1/3 cup sugar, baking powder, and salt.
• Cut in butter until fine crumbs; food processor is best.
• Place in large bowl; add cranberries and raisins.
• Beat milk and egg with a fork.
• Add milk and egg mixture to flour mixture; stir with fork until moistened.
• Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
• Sprinkle with the 1 Tablespoon sugar.
• Bake 13 minutes or until golden.
• Cool on rack.

APPLE CINNAMON SCONES

Steps:

• Heat oven to 400°F Grease a baking sheet.
• In a large bowl, combine flour, 2 tbls sugar, baking powder, and 1 tsp cinnamon; mix well.
• With pastry blender, cut in butter until mixture resembles coarse crumbs.
• Stir in apples and walnuts.
• In a small bowl, combine milk and egg yolk, blend well.
• Add milk/egg mixture to the flour mixture and stir just until dry ingredients are moistened.
• On a lightly floured surface, gently knead dough several times.
• With floured rolling pin, roll dough to 1/2 inch thickness.
• Cut out scones with a 3-inch round cookie cutter.
• Place 2 inches apart on prepared baking sheet.
• In another small bowl, beat egg white until foamy.
• Brush egg whites over tops of scones.
• Mix together the cinnamon and sugar for the topping and then sprinkle this over the scones.
• Bake for 20-22 minutes or until firm to the touch.
• Immediately remove from the baking sheet and serve warm.

GLUTEN & LACTOSE FREE BREAD

Steps:

• In a med sized bowl, measure all of the dry ingredients.
• Stir or whisk well.
• Combine liquids and mix well.
• Large Bread Machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer.
• Press start.
• Help mix dough during kneading cycle; Mixture will be very thick.
• Use 1 rise and 1 knead cycle if machine is programmable.
• Remove upon completion of baking cycle.
• Oven method: Preheat oven to 375°F.
• Lightly oil a 9-x-5-inch loaf pan.
• Add yeast to mix and beat in liquids.
• Beat 2 minutes.
• Scrape into loaf pan, cover with plastic wrap, and let rise to the top of the pan.
• Bake 40-45 minutes or until lightly browned.
• Cool on a wire rack before slicing.