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These Gluten-Free Apple Scones are the perfect fall baking recipe. They are light and crumbly and full of apples and cinnamon. They are such a treat to serve to serve on crisp fall morning! I am so excited that we’ve finally perfected the ultimate gluten-free scones that will be the hit of your weekend brunch, the star of the dessert table, or the perfect snack!
Gluten-Free Apple Scones
While I have a few other scone recipes on this site and in my book, I’m really excited about these super fall Gluten-Free Apple Scones! They are light in texture but heavy on apple flavor! We had a few rounds of recipe testing on this one, to get just the right crispness on the outside and to incorporate as much apple flavor as we could. We love to serve them with apple butter for an extra oomph of seasonality!
There are a few tricks you need to use in order to get crispy edges on these scones. Because we often stay away from gluten-free mixes and typically use a blend of almond and coconut flours on this site, it meant we were dealing with a dough that has a lot more moisture. Don’t be afraid when the dough you’ve mixed is a little wetter than you would imagine. We have a longer baking time on these scones to ensure crispness, and instruct you to (gently) move the scones around the baking tray a bit so all parts of the scones get crispy. Follow the directions and we’re sure you’ll get just the right texture!
How do you make gluten-free scones?
Gluten-free scone recipes are a bit different from traditional scone recipes, but typically follow the same steps. The batter does look a bit different, but we were pleased with the outcome of these gluten-free scones.
- Whisk together the dry ingredients!
- Add in cold butter and quickly blend into the flour.
- Add in the wet.
- Pat scone batter into a round on the baking sheet. Don’t free if it’s a little wet! Cut it 8 times to get scone shape.
- Brush with egg wash, and sugar and bake!
- Cut scones once more, bake again, and then remove from oven one last time to shift the scones in the opposite direction to ensure an even crispness, and return to oven to finish baking.
For this recipe, we used these tools:
If you like this fall breakfast recipe, check out these others:
- Fall Hash Brown Breakfast Skillet
- Apple Sage Breakfast Sausage
- Golden Milk Latte Overnight Oats
- Pumpkin Sticky Bun Muffins
Watch the video:
Gluten-Free Apple Scones
- 2-1/2 cups almond flour
- 1/4 cup tapioca starch
- 2 tablespoons coconut flour
- 1-1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 tablespoons butter cold and cut into 1/2" pieces
- 1/4 cup maple sugar
- 2 eggs divided
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 2 apples we like gala, granny smith or braeburn
- raw sugar optional
- Pre-heat oven to 350ºF and line a baking sheet with parchment paper
- In a large bowl whisk together almond flour, tapioca starch, coconut flour, cinnamon, baking powder, salt and nutmeg until no clumps remain.
- Add in cold butter and quickly using a pastry cutter or your fingertips blend the butter into the flour until only small pieces remain. Add in the maple sugar and toss to combine.
- In a separate small bowl whisk together 1 egg, almond milk, vanilla extract. Grate one apple, skin on if desired, into the wet ingredients.
- Add wet ingredient mixture into flour mixture and combine thoroughly.
- Peel and chop remaining apple into 1/4" dice and fold into scone mixture until mixture is completely combined.
- Place scone batter onto the parchment paper and pat down into an 8" circle. Using a pizza cutter or bench scraper cut circle in half 4 times to create 8 scones.
- Whisk together remaining egg and then brush on top of scone mixture. Top with raw sugar, if using.
- Bake for 25 minutes. Remove from oven and cut again. Carefully using a flat spatula move scones apart leaving at least 1" of room apart.
- Return to oven to bake for 10 more minutes. Remove and turn scones around so that the pointed edge faces the outside of the baking. This ensures those edges are crispy as well.
- Bake for the remaining 10 minutes, until all the edges are crispy.
- Serve with apple butter.
Does anyone know the macros and micros for this recipe? How many calories, grams fat, sugar ect? I don’t see it posted.
How would you suggest storing the scones?
I store in the fridge!
These were delicious — myself, my husband and our four boys loved them! I’m not always a fan of baked goods made with almond flour because they can be so mushy, but these had such a nice crispness on the outside with a lovely soft texture inside. Baking times worked perfectly for me. I didn’t have any maple sugar so I used 1/4 cup of brown sugar and two tablespoons of maple syrup (I left the almond milk out since I was adding a liquid to the recipe).
What about coconut butter?? I’ve never used it, so not sure…
What would you suggest for a butter alternative? I need this to be dairy free.
Is there anything I can substitute for the tapioca starch? I have arrowroot starch on hand.
That should work!
Can I sub for coconut sugar Instead of maple
shopping list isnt working for me ??
It’s been so long since I had a scone, can’t even remember what they taste like anymore, lol. Even so, these look delicious!
OMG, these scones topped with apple butter sounds like a fall party in my mouth!