A few months ago in a TGI-Friday post, I shared all about my love of scones. I really, really love them. They’ve always been a breakfast staple for me, and I look forward to making a batch every weekend, always coming up with different flavors and combinations to experiment with. Over the last month or so, I’ve had this idea to share a scone of the month recipe with you. How fun is that? A scone of the month…. with each month featuring a new flavor we’ve been enjoying!

So, this is me saying, let’s do it! But before we dive into the delicious gluten free apple pie scone recipe I’m about to share (seriously, they are sooo good), I thought I’d share a little back story. 

Nearly 8 years ago, I went gluten free. My stomach has thanked me ever since, but in the beginning, giving up gluten was incredibly difficult. But as time passed, I began trying different recipes, mixes, flour blends, etc., on the hunt to finding the best substitutions to the “normal” gluten filled items I used to love. Scones being one of them. 

Over the years, I’ve tried different gluten free scone recipes all claiming to be the best. Most of them lacked what I would consider a fluffy, tender center. They felt as heavy as a brick, were dry and there wasn’t a single thing about them being fluffy or tender. That is, until I found the Namaste Muffin & Scone mix. Hands down, easily, this is the best mix I’ve found for scones. 

They’re everything I’ve always loved about scones. 

But with that said, I’m on a mission to try and create my own flour blend to bake the same decadent scones. Until I do, this mix will be the foundation of my recipes. Even if you’re not gluten free, I’d be hard pressed to say you could taste any difference between these scones, or those made with regular flour. 

For this month’s flavor, we’re making gluten free apple pie scones. I used the apple pie filling I canned, and the results are wonderful. I am obsessed with the way these scones turned out and I’m forcing myself not to eat 5 at a time. They absolutely taste like apple pie, but with the tender biscuit base I love about scones. 

The subtle cinnamon glaze uses some of the pie filling, minus the apples. It’s the perfect touch to the tender apples baked inside.

I like to let the scones cool for about 5 to 10 minutes before adding the glaze. When they’re still slightly warm, the glaze soaks into the scones, adding extra flavor. If I have the extra time, and the patience, I’ll let the scones cool another 10 minutes, and then drizzle on the glaze a second time. It’s worth the wait, especially on this flavor combination…

Even if you don’t have homemade canned apple pie filling, you can use the store bought version. The flavor might be slightly more subtle, so be sure to add a little more cinnamon, or to your taste preference. 

Either way, these scones are a new favorite of mine… and that is saying something!

Here’s the recipe for you to try!

Print Recipe

Gluten Free Apple Pie Scones

Just like your favorite apple pie, but in a tasty scone!

Course: Breakfast

Keyword: apple pie, Scone

Author: Shayna Queen, The Wood Grain Cottage

Equipment

• Mixing Bowl
• Pastry Blender
• Measuring Cups
• Sheet Pan
• Parchment Paper
• Measuring Spoons
• Whisk

Ingredients

Scones

• 1 Box Namaste Muffin & Scone Mix
• 8 tbsp Cold Butter
• 2 Eggs Lightly beaten
• 1/3 Cup Milk
• 16 ounces Apple Pie Filling I used my canned Apple Pie Filling
• Cinnamon For Dusting

Glaze

• 5 tbsp Apple Pie Filling Minus apples
• 2 Cups Powdered Sugar
• 2 1/2 tbsp Mik I used Almond Milk
• Pinch Cinnamon
• Pinch Nutmeg
• 1/16 tsp Vanilla Extract

Instructions

For The Scones:

• Preheat oven to 400 degrees. Line cookie sheet with parchment paper.
• In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
• Create a well in the center of the dry mixture. Add eggs and milk. Stir until just combined.
• Add apples from apple pie filling, being careful not to add too much of the liquid filling. Chop apples into smaller pieces if desired. Stir until combined. Add more milk if mixture is dry and crumbly, but only add it in small increments. A little will go a long way.
• Drop large spoonfuls of scone mixture onto parchment paper.
• Lightly sprinkle top of scones with cinnamon.
• Bake for 12-15 minutes, or until golden brown.
• Set aside and cool for 5-10 minutes.

For The Glaze:

• In a small mixing bowl, add the glaze ingredients and mix well.
• Drizzle glaze onto cooled scones.
• Wait 5-10 minutes, then add another layer of glaze to scones.
• Enjoy!