Small Batch Apple Cinnamon Scones (Gluten-free)
Serves 3
15 mins prep
25 mins cook
40 mins total
These small batch Apple Cinnamon Scones are sweet, moist, have a perfect crispy edge and drizzled with vanilla protein glaze. Made with Oat flour and Almond flour and full of apple chunks they make a healthy gluten-free treat. Perfect for a fall breakfast, snack or dessert.
Protein glaze:
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together oat flour, almond flour, sugar replacement, baking powder and cinnamon.
Grate the butter using a box grater and add to the flour. Use 2 forks or a pastry cutter to ‘cut’ the butter into the dry mix.
Place in the fridge while preparing wet mix.
In a small bowl, whisk together applesauce, almond milk and vanilla.
Add wet mix to dry and mix. Fold in apple pieces.
Dough will be sticky.
Transfer dough to prepared baking sheet and shape into oval or semi circle.
Cut into 3 pieces using a sharp knife. Move pieces about 1 inch apart.
Brush with more almond milk, and optionally sprinkle on some more sugar.
If dough is too warm, place in fridge for about 10 minutes until firm.
Bake for 25 minutes until top starts to brown.
To make icing: Whisk together vanilla protein powder and water in a small bowl.
Let scones a few minutes and drizzle on glaze.
