Apple Cinnamon Scones

Good Post Christmas Morning! I hope you all had a wonderful, blessed Christmas yesterday! I know we sure did! Now comes the fun part, putting together mountains of toys, finding a home for the old ones and picking up paper… lots and lots of paper! I’m going to need a good breakfast to do all of that! That’s why I’m giving you this recipe today! These simple, yet delicious scones are perfect! Apples and cinnamon just go together and when you add them to a scone it’s magical! They really don’t take too long to make and you could even start the dough the night before and bake the morning of serving. Makes 8 scones.

1 cup white rice flour

¼ cup coconut flour

¼ cup almond flour

½ cup tapioca starch

2 tsp xanthan gum

1 tsp baking powder

1 tsp sea salt

½ tsp baking soda

1 tsp vanilla

¼ cup coconut oil, softened

½ cup almond milk

1 egg

1 cup apple, finely chopped

1 Tbsp cinnamon

¼ cup coconut sugar

Glaze

1 Tbsp butter, melted (I used dairy free)

1 cup powdered sugar

2 Tbsp almond milk (more or less for desired consistency)

• In a large mixing bowl, combine dry ingredients. Add in oil, milk, vanilla and egg. Blend over low speed until dough ball forms. Slowly add in apple pieces until well combined. 
• On a floured surface (or a counter with a layer of plastic wrap), form dough into a circle about 1” thick. Cut the circle into 8 pieces. 
• Place scones onto a greased baking sheet and bake at 325°F for about 20-25 minutes or until scones are lightly browned and cooked through. Let cool for about 10 minutes. 
• While scones are baking, combine glaze ingredients into a small bowl. Whisk together until smooth, adding more milk if a runnier glaze is desired. Drizzle glaze over cooled scones and serve.

Lavender Scones with Lemon Glaze

This may sound like more of a spring recipe but believe it or not – I get tired of pumpkin about now. It’s probably because I go a little overboard with it as soon as fall starts. Regardless, I really wanted a fresh, citrus breakfast dish today and this turned out wonderful! Lemon and lavender just go together perfect. Lavender is one of my favorite herbs; it’s just comforting. Scones can be very intimidating. What I have found through trial and lots of error is that you can’t really skimp out on the butter. I’ve tried butter substitutes before (applesauce, banana, etc) and it just doesn’t work. I don’t like adding a stick of butter to anything so this time I just used part butter, part applesauce. It turned out pretty good! Still flaky but also crisp enough like a scone. If it doesn’t turn out right the first time – don’t give up – just keep trying!

¾ cup sweet white sorghum flour

½ cup white rice flour
½ cup tapioca starch
½ cup potato starch
¼ cup stevia or sugar
1 tsp xanthan gum
2 ½ tsp baking powder
1 tsp baking soda
½ tsp sea salt
1 ½ Tbsp fresh cut lavender
¼ cup butter, cold cut into small chunks (I used non-dairy)
¼ cup coconut oil, cold cut into small chunks
¼ cup applesauce
½ cup plain yogurt
½ cup almond milk
1 Tbsp honey
Zest of 1 lemon
Glaze
Juice from 1 lemon
1 tsp almond milk
½ cup (or more)of powdered sugar

• In a large bowl, combine dry ingredients, lavender and lemon zest. Cut in butter, coconut oil and applesauce until mixture resembles coarse crumbles.
• Add in yogurt and milk until dough forms. Pour dough onto a clean, floured surface.
• Knead dough 5-6 times and then form into a circle about 1 inch thick. Cut into 8 slices and place onto a baking sheet lined with parchment paper.
• Bake at 400°F for about 20 minutes or until scones are cooked through and slightly brown. Let cool on a wire rack for about 10 minutes.
• While scones are baking, place lemon juice, milk and powdered sugar into a small bowl and whisk together. Add in additional sugar to get desired consistency.
• Drizzle glaze over warm scones and serve.

Gluten-Free Zucchini Scones

I originally found this recipe on Skinnytaste.com. I love this website and have made several of her recipes before – be sure to check it out! She has a few gluten-free recipes but this one wasn’t. I decided to try and make it gluten-free with my own little twists. They turned out awesome!

1 cup zucchini, shredded, water removed

½ cup sun-dried tomatoes finely chopped (I found a tomato/red pepper blend)
1 tsp dried rosemary
1 cup brown rice flour
½ cup potato starch
½ cup tapioca starch
1 egg
¾ cup almond milk
½ tsp salt
1 tsp baking powder
½ tsp xanthan gum
1 cup shredded cheese (I used Gruyere cheese)

• Blend together dry ingredients. Add in egg and milk and mix well.
• Slowly fold in tomatoes, zucchini and cheese. With your hands, mix well in the bowl.
• Pour dough onto a cookie sheet sprayed with cooking spray. Mold into a large circle about 1” thick.
• Bake at 375°F for about 30 minutes or until cooked through and lightly brown.

Cinnamon Scones

Today will be a good day. Do you know why? Because these scones will just start your day perfect. I LOVE scones, danishes, pastries, pretty much any baked good. Scones have been a challenge for me to make gluten free and lower in fat. This is the first time they have tasted great and held together well. All of my other attempts have either resulted in good tasting scone crumbs that just fall apart, or something more “rock like”. However, these stayed together, were easy to make and tasted wonderful – especially the cinnamon roll glaze on top! Enjoy one of these scones with some fruit and a warm cup of coffee to start your day off right!

1 cup brown rice flour

½ cup almond flour
½ cup coconut flour
1 tsp baking powder
1 tsp xanthan gum
½ tsp baking soda
½ tsp cinnamon
1 Tbsp stevia (or sugar)
1 tsp vanilla extract
1 large egg
¼ cup coconut oil, softened
1/3 cup almond milk
¼ cup brown sugar
1 Tbsp cinnamon
1 Tbsp honey
1 Tbsp water
2 Tbsp powdered sugar

•  Mix together flours, baking powder, xanthan gum, baking soda, ½ tsp cinnamon, and stevia in a medium sized bowl.
• Add in vanilla, egg, oil and milk and mix until a ball of dough forms. If you mixture is too dry, try adding about a tablespoon of water at a time to get it to a better consistency. You want your dough to be wet and formed together but not runny or crumbly.
• Blend together the brown sugar, remaining cinnamon, honey and water into a small bowl. This will become your cinnamon swirl in your scone and part of your glaze.
• Once the cinnamon mix is well blended, pour half into your dough mix. Carefully blend into the dough just enough that you have some swirls.
• Pour the dough onto a cookie sheet lined with parchment paper. Using your hands, shape dough into a circle about ½ to 1” thick.
• Cut the circle into 8 slices and separate into scones. You could also just take your dough and form into 8 small circles-whatever shape you like.
• Bake at 325°F for about 20 minutes or until slightly brown on top.
• While the scones are baking, finish making the glaze. Take the remaining half of your cinnamon swirl mixture and add in powdered sugar (you could also omit this step and just use the mix by itself). Mix together until well blended.
• Once scones have finished baking, let cool about 5 minutes and then drizzle on the cinnamon glaze.