Gluten Free Cinnamon 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 FREE CINNAMON RAISIN SCONES

Steps:

• Heat oven to 375 degrees.
• Mix the dry ingredients together.
• Cut in the butter using two knives.
• Add the beaten egg and milk.
• Mix together with a fork (dough will be thick).
• Drop large, tall dollops onto lightly greased cookie sheet (I use an ice cream scoop to get equal sized scones - about 1/4 cup of batter per scone).
• Bake for 15-17 minutes until lightly browned.

QUICK GLUTEN FREE CINNAMON ROLLS

Steps:

• Preheat oven to 200 ° Celsius.
• Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.
• Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.
• Cream together butter, honey and cinnamon.
• Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.
• Sprinkle with chopped pine nuts.
• Carefully roll the dough into a log.
• Using a sharp knife dusted with some rice flour, cut it into 14 rolls.
• If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.
• Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.
• Brush the top of the rolls with milk.
• Bake for about 10 minutes or until they're done.
• Enjoy!

SCD GLUTEN FREE CINNAMON APPLE SCONES

Steps:

• Heat oven to 180C (350F).
• Mix all ingredients.
• Drop 1/4 cup amounts onto greased tray, shape into triangles.
• Bake for 15 minutes.

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.