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Shayna Queen, The Wood Grain Cottage

Gluten Free Apple Pie Scones

Just like your favorite apple pie, but in a tasty scone!
Print Recipe
Course: Breakfast
Ingredients Equipment Method

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

Equipment

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

Method
 

For The Scones:
  1. Preheat oven to 400 degrees. Line cookie sheet with parchment paper.
  2. In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
  3. Create a well in the center of the dry mixture. Add eggs and milk. Stir until just combined.
  4. 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.
  5. Drop large spoonfuls of scone mixture onto parchment paper.
  6. Lightly sprinkle top of scones with cinnamon.
  7. Bake for 12-15 minutes, or until golden brown.
  8. Set aside and cool for 5-10 minutes.
For The Glaze:
  1. In a small mixing bowl, add the glaze ingredients and mix well.
  2. Drizzle glaze onto cooled scones.
  3. Wait 5-10 minutes, then add another layer of glaze to scones.
  4. Enjoy!