Gluten-free baking has a reputation for producing dry, crumbly bricks, but these apple scones are the happy exception. Grated Honeycrisp apple keeps the crumb tender and moist, while a simple blend of gluten-free flour and almond flour gives structure without any grittiness. The cinnamon sugar topping caramelizes in the oven for a crackly, golden crust.
They come together in one bowl with a pastry cutter or your fingertips, no mixer required, and bake in under 25 minutes. That makes them a realistic weekday morning project and a reliable addition to a brunch table or holiday breakfast spread. Serve them warm with salted butter or a drizzle of maple glaze.
I tested this recipe with three different gluten-free flour blends, and the version below is the most forgiving. If you have a favorite 1-to-1 blend on hand, it will almost certainly work, just check that it contains xanthan gum or add a quarter teaspoon yourself.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) gluten-free 1-to-1 baking flour blend
Choose a blend that already contains xanthan gum, like Bob's Red Mill 1-to-1 or King Arthur Measure for Measure. If yours is gum-free, whisk in 1/2 teaspoon xanthan gum with the dry ingredients.
1/2 cup (50g) almond flour
Almond flour adds fat and tenderness that gluten-free blends lack. Substitute an equal amount of finely ground oat flour if you have a nut allergy, but the crumb will be slightly denser.
1/3 cup (67g) granulated sugar, plus 1 tablespoon for topping
Granulated sugar dissolves cleanly into the dough. Coconut sugar works as a 1-to-1 swap for a deeper, molasses-like flavor and a slightly darker scone.
2 teaspoons baking powder
Check that your baking powder is gluten-free and less than six months old for reliable lift. If you only have baking soda, use 1/2 teaspoon and add 1 teaspoon lemon juice to the milk.
1 teaspoon ground cinnamon, plus 1/2 teaspoon for topping
Freshly opened cinnamon is far more fragrant than a dusty jar from last year. Ceylon cinnamon is milder and sweeter, while cassia is bolder and spicier.
1/2 teaspoon fine sea salt
Salt balances the sweetness and strengthens the dough structure. Use table salt at 1/4 teaspoon if you do not have fine sea salt.
6 tablespoons (85g) cold unsalted butter, cubed
Keep the butter refrigerator-cold and cube it right before mixing. Frozen butter grated on a box grater works even better for flakier layers.
1 large Honeycrisp or Fuji apple (about 200g), peeled and coarsely grated
Honeycrisp gives the best sweet-tart balance, but Fuji or Braeburn work well. Skip Granny Smith, which releases too much juice and makes the dough wet.
2/3 cup (160ml) cold whole milk, plus 1 tablespoon for brushing
Whole milk provides the fat needed for a tender crumb. Swap in full-fat oat milk or buttermilk for a tangier, slightly richer result.
1 teaspoon vanilla extract
Pure vanilla rounds out the cinnamon. Imitation vanilla is fine in a pinch, but use half the amount since it is more concentrated.
1/2 cup (60g) powdered sugar mixed with 1 tablespoon milk for optional glaze
Whisk the glaze until it ribbons off the spoon. Add a pinch of cinnamon or a drop of maple extract for extra warmth.
Tips & Tricks
Do not overwork the dough
Stop mixing the moment the flour disappears, because every extra stir develops toughness and creates tunnels in the crumb.
Squeeze out the grated apple
Wrap it in a clean towel and wring out the excess juice, or the dough will turn sticky and the scones will spread.
Chill before baking
Ten minutes in the freezer firms the butter and helps the scones hold their wedge shape instead of slumping.
Measure flour by weight
Gluten-free blends compact easily in a measuring cup, so a kitchen scale prevents the dry, crumbly result most people complain about.
Pro Tips
Step-by-Step Instructions
1. Preheat and line
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. A hot oven is essential for the initial rise that gives scones their lift.
2. Whisk dry ingredients
In a large bowl, whisk together the gluten-free flour, almond flour, 1/3 cup sugar, baking powder, 1 teaspoon cinnamon and salt until evenly combined. Breaking up any lumps now prevents pockets of baking powder later.
3. Cut in the butter
Add the cold cubed butter and cut it in with a pastry cutter or your fingertips until the mixture resembles coarse sand with a few pea-sized pieces remaining. Those butter flecks create flaky layers as they melt.
4. Add apple and liquid
Stir in the grated apple, then pour in the milk and vanilla. Fold gently with a spatula just until no dry flour remains; the dough will look shaggy and slightly sticky, which is correct.
5. Shape the dough
Turn the dough onto a lightly floured surface and pat it into a 7-inch (18cm) round about 1 inch (2.5cm) thick. Do not knead, just gather it together with floured hands.
6. Cut the wedges
Cut the round into 8 wedges with a sharp knife or bench scraper, pressing straight down. Transfer the wedges to the prepared sheet, leaving 2 inches between them.
7. Top and bake
Brush the tops with milk, then sprinkle with the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake at 400°F (200°C) for 20 to 24 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
8. Cool and glaze
Let the scones cool on the sheet for 5 minutes, then transfer to a rack. Whisk the powdered sugar with milk and drizzle over cooled scones if desired. Serve warm.
Delicious Variations
Maple Pecan Apple Scones
Swap the granulated sugar for maple sugar and fold in 1/3 cup toasted chopped pecans for a nutty, autumnal version.
Cranberry Orange Apple Scones
Add 1/2 cup dried cranberries and 1 teaspoon orange zest, and replace the vanilla with orange extract.
Savory Cheddar Apple Scones
Omit the sugar topping, reduce the sugar to 1 tablespoon, and fold in 1/2 cup sharp cheddar and a pinch of black pepper.
How to Store Easy Gluten-Free Apple Scones with Cinnamon
Refrigerator
Store baked scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Rewarm briefly to restore the crust.
Freezer
Freeze baked scones in a zip-top bag for up to 3 months. You can also freeze the unbaked wedges on a sheet, then bag them and bake from frozen at 400°F (200°C) for 24 to 28 minutes.
Reheating
Reheat in a 350°F (175°C) oven for 5 minutes, or microwave for 20 to 30 seconds. For the best texture, split and toast cut-side down in a buttered skillet.
Frequently Asked Questions
Q: Can I make these apple scones dairy-free?
Yes, swap the butter for cold vegan butter and the milk for full-fat oat milk. Keep everything as cold as possible, since dairy-free butter softens faster and can make the dough greasy.
Q: Why did my gluten-free scones turn out dry and crumbly?
Overmeasuring the flour blend is the most common cause, so weigh your flour if you can. Also avoid overbaking; pull the scones as soon as the centers spring back and the edges are golden.
Q: Can I use regular all-purpose flour instead of gluten-free flour?
Yes, this recipe works with 2 cups (250g) all-purpose flour, but reduce the milk to 1/2 cup since wheat flour absorbs less liquid. The texture will be slightly less tender but still delicious.
Q: Do I need xanthan gum for gluten-free scones?
Only if your flour blend does not already contain it. Most 1-to-1 baking blends include xanthan gum, but if yours does not, add 1/2 teaspoon to the dry ingredients to prevent crumbling.
Q: Can I make the dough ahead of time?
Yes, shape and cut the dough, then refrigerate the wedges covered for up to 24 hours before baking. Add 2 to 3 minutes to the bake time since the dough starts cold.
If you bake these easy gluten-free apple scones with cinnamon, I would love to hear how they turned out. Snap a photo, tag me on social media, and leave a comment below with your favorite variation, because your feedback helps other bakers nail their first batch.
Easy Gluten-Free Apple Scones with Cinnamon
These easy gluten-free apple scones with cinnamon bake up moist, tender and warmly spiced with crisp edges, giving you a cozy breakfast treat everyone loves.
🧂 Ingredients
- 2 cups (250g) gluten-free 1-to-1 baking flour blend
- 1/2 cup (50g) almond flour
- 1/3 cup (67g) granulated sugar, plus 1 tablespoon for topping
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon, plus 1/2 teaspoon for topping
- 1/2 teaspoon fine sea salt
- 6 tablespoons (85g) cold unsalted butter, cubed
- 1 large Honeycrisp or Fuji apple (about 200g), peeled and coarsely grated
- 2/3 cup (160ml) cold whole milk, plus 1 tablespoon for brushing
- 1 teaspoon vanilla extract
- 1/2 cup (60g) powdered sugar mixed with 1 tablespoon milk for optional glaze
📋 Instructions
- 1Preheat and line — Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. A hot oven is essential for the initial rise that gives scones their lift.
- 2Whisk dry ingredients — In a large bowl, whisk together the gluten-free flour, almond flour, 1/3 cup sugar, baking powder, 1 teaspoon cinnamon and salt until evenly combined. Breaking up any lumps now prevents pockets of baking powder later.
- 3Cut in the butter — Add the cold cubed butter and cut it in with a pastry cutter or your fingertips until the mixture resembles coarse sand with a few pea-sized pieces remaining. Those butter flecks create flaky layers as they melt.
- 4Add apple and liquid — Stir in the grated apple, then pour in the milk and vanilla. Fold gently with a spatula just until no dry flour remains; the dough will look shaggy and slightly sticky, which is correct.
- 5Shape the dough — Turn the dough onto a lightly floured surface and pat it into a 7-inch (18cm) round about 1 inch (2.5cm) thick. Do not knead, just gather it together with floured hands.
- 6Cut the wedges — Cut the round into 8 wedges with a sharp knife or bench scraper, pressing straight down. Transfer the wedges to the prepared sheet, leaving 2 inches between them.
- 7Top and bake — Brush the tops with milk, then sprinkle with the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake at 400°F (200°C) for 20 to 24 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
- 8Cool and glaze — Let the scones cool on the sheet for 5 minutes, then transfer to a rack. Whisk the powdered sugar with milk and drizzle over cooled scones if desired. Serve warm.