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These delicious gluten-free apple cinnamon scones are perfect for brunch or breakfast and special enough for any holiday breakfast. And the drizzling of homemade dairy-free caramel sauce makes these scones taste extra decadent. Tastes like it came from a fancy bakery!
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You’ll want to make the caramel sauce first. This way it can sit and cool and it will thicken just a little. You can also make it ahead and store in the refrigerator and it will thicken a bit more. Just a note – this caramel sauce doesn’t get very thick.
How To Make The Caramel Sauce:
Place all sauce ingredients in a 2-quart saucepan and cook over medium-low heat for 9 minutes. Stirring constantly. Let set and cool while making the scones. The sauce will slightly thicken after cooling. Refrigerate any leftovers.
How To Make Gluten-Free Apple Cinnamon Scones:
Preheat oven to 400°. Line a large baking sheet with parchment paper.
In a large bowl mix the gluten-free flour mix, baking powder, cinnamon, and salt together. Mix the buttery spread into the flour mixture with a food processor, pastry cutter, or fork until it is crumbly. Set aside.
In a small bowl use a whisk to mix the milk, egg, brown sugar, and vanilla extract together. Pour this into the flour mixture and mix together.
Gently mix the chopped apples into the batter until all is combined.
Using a rubber spatula scrape the batter out of the bowl and into the center of the parchment-lined baking sheet. Use the spatula to spread the dough out into an 8-inch circle.
Take a large knife or dough scraper and cut the batter into 8 triangles. Leave it all together, it’ll be separated after it cooks for a while. Gluten-free dough is much more sticky and fragile than regular wheat flour dough so that’s why it needs to cook for a while before spreading the triangles apart.
For the topping spread the milk over the top and sides and then sprinkle with sugar. Bake for 20 minutes.
Remove from oven and separate each piece out the center of the circle. Leave at least 1 inch between each slice. Return to oven and bake 10-15 minutes.
Remove from oven and allow to cool for a few minutes.
Drizzle homemade caramel sauce over scones right before serving.
Tip: If you aren’t planning on serving all of the scones at one time then only drizzle the caramel sauce over the ones that you will be serving. Drizzle the caramel sauce over the scones right before serving.
Special Ingredients for Gluten-Free & Dairy-Free Scones:
Use a gluten-free flour mix that is a one-to-one replacement that contains xanthan gum. My favorite is Better Batter Gluten-Free Flour because I get consistently good results with it. It can be purchased on Amazon, the Better Batter website, and select stores.
In place of butter, I use a buttery spread from Smart Balance or Earth Balance to keep it dairy-free.
Unsweetened almond milk or cashew milk can be used interchangeably.
More Gluten-Free and Dairy-Free Breakfast Recipes:
Banana Chocolate Chip Muffins
Gluten-Free Bread Pudding
Low-Carb Strawberry Scones
Low-Carb Lemon Blueberry Muffins
Easy Homemade Low-Carb Biscuits
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Delicious gluten-free apple cinnamon scones with caramel sauce. Perfect for brunch or breakfast and special enough for holiday breakfasts.
Ingredients
Caramel Sauce:
1 cup brown sugar, packed
1/2 cup unsweetened cashew or almond milk
4 tablespoons buttery spread (Smart Balance and Earth Balance)
1 tablespoons vanilla extract
1/4 teaspoons salt*
Scones:
2 cups gluten-free flour mix (I use Better Batter Gluten-Free Flour Mix)
2 1/2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup buttery spread (Smart Balance and Earth Balance)
1/2 cup unsweetened cashew or almond milk
1 egg
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 cup peeled and chopped Granny Smith apple
Topping:
1 tablespoon unsweetened cashew or almond milk
1 tablespoon sugar
Instructions
Caramel Sauce:
Place all sauce ingredients in a 2-quart saucepan and cook over medium-low heat for 9 minutes. Stirring constantly. Let set and cool while making the scones. The sauce will slightly thicken after cooling.
Scones:
Preheat oven to 400°. Line a large baking sheet with parchment paper.
In a large bowl mix the gluten-free flour mix, baking powder, cinnamon, and salt together. Mix the butter into the flour mixture with a food processor, pastry cutter, or fork until it is crumbly. Set aside.
In a small bowl use a whisk to mix the milk, egg, brown sugar, and vanilla extract together. Pour this into the flour mixture and mix together.
Gently mix the chopped apples into the batter until all is combined.
Using a rubber spatula scrape the batter out of the bowl and into the center of the parchment-lined baking sheet. Use the spatula to spread the dough out into an 8-inch circle.
Take a large knife or dough scraper and cut the batter into 8 triangles. Leave it all together, it’ll be separated after it cooks for a while.
For the topping spread the milk over the top and sides and then sprinkle with sugar.
Bake for 20 minutes. Remove from oven and separate each piece out the center of the circle. Leave at least 1 inch between each slice. Return to oven and bake 10-15 minutes.
Remove from oven and allow to cool for a few minutes.
Drizzle homemade caramel sauce over scones right before serving.
Notes
Tip: If you aren’t planning on serving all of the scones at one time then only drizzle the caramel sauce over the ones that you will be serving.
*If you want a more salted caramel taste increase the amount of salt in the sauce to 1/2 teaspoon.
Keywords: gluten-free scones, dairy-free scones, apple cinnamon scones with caramel sauce
This recipe was inspired by the incredibly talented Sally from Sally’s Baking Addiction.
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