Gluten and Lactose-Free Cinnamon Apple Drop Scones

The scent of cinnamon and baked apples takes me straight back to my grandmother’s kitchen. She always had a warm batch of something delicious emerging from her oven, and these scones capture that same sense of cozy comfort. While I can’t replicate her exact recipes (those were closely guarded secrets!), these gluten and lactose-free drop scones come incredibly close. They’re perfect with a cup of tea on a chilly afternoon, or even as a delightful breakfast treat.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 9-10 minutes
• Total Time: 19-20 minutes
• Servings: 8
• Yield: 8 drop scones
• Dietary Type: Gluten-Free, Dairy-Free (Lactose-Free)

Ingredients

Scone:

• 1 cup Bob’s Red Mill Gluten-Free Biscuit and Baking Mix (Note: This mix already contains salt and baking powder)
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon
• 3 tablespoons vegetable shortening
• ¼ cup almond milk
• 1 egg
• 1 apple, chopped

Topping:

• 4 tablespoons white sugar
• ¼ teaspoon cinnamon

Equipment Needed

• Mixing Bowl
• Measuring Cups and Spoons
• Baking Sheet
• Parchment Paper
• Whisk
• Spoon or Cookie Scoop

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Ensure a rack is positioned in the center of the oven for even baking.

2. In a mixing bowl, whisk together the Bob’s Red Mill Biscuit Mix, brown sugar, and ½ teaspoon of cinnamon. This ensures even distribution of the dry ingredients.

3. Add the vegetable shortening to the dry ingredients. Using your fingertips or a pastry blender, cut the shortening into the flour mixture until it resembles coarse crumbs. The smaller the pieces of shortening, the more tender your scones will be.

4. Stir in the almond milk, egg, and chopped apple. Gently fold the ingredients together until just combined. It’s crucial not to over-mix the batter at this stage, as this can develop the gluten (even in a gluten-free mix) and result in tough scones. A few streaks of flour are perfectly acceptable.

5. Line a baking sheet with parchment paper. This prevents the scones from sticking and makes for easier cleanup.

6. Drop the scone batter by large spoonfuls onto the prepared baking sheet. Aim for approximately 8 drop scones, spacing them slightly apart to allow for even baking. A cookie scoop can help you achieve uniform size and shape.

7. In a small bowl, combine the white sugar and ¼ teaspoon of cinnamon for the topping.

8. Sprinkle the cinnamon-sugar topping evenly over the scones. This adds a delightful sweetness and a touch of spice to the finished product.

9. Bake for 9-10 minutes, or until the tops are very lightly browned. Keep a close eye on the scones during the final minutes of baking to prevent burning. Ovens can vary, so adjust the baking time as needed. A toothpick inserted into the center of a scone should come out clean.

10. Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (or enjoy them warm!).

Expert Tips & Tricks

• For an extra burst of flavor, consider adding a handful of chopped walnuts or pecans to the batter.
• If you find the batter is too dry, add a tablespoon of almond milk at a time until it reaches the desired consistency. Conversely, if the batter is too wet, add a tablespoon of gluten-free biscuit mix.
• To achieve a golden-brown crust, brush the tops of the scones with a little melted dairy-free butter or almond milk before baking.
• Make sure your vegetable shortening is very cold before incorporating it into the dry ingredients. This helps create a flakier scone.
• You can prepare the dry ingredients ahead of time and store them in an airtight container. When you’re ready to bake, simply add the wet ingredients.

Serving & Storage Suggestions

Serve these warm Cinnamon Apple Drop Scones with your favorite jam, dairy-free butter, or a dollop of coconut whipped cream. They are also delicious on their own with a cup of tea or coffee.

Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze them for up to 2 months. To reheat, warm them in a preheated oven at 350 degrees F (175 degrees C) for a few minutes, or microwave them briefly.

Nutritional Information

(Estimated per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	163.2 kcal	N/A
Calories from Fat	71 g	44%
Total Fat	7.9 g	12%
Saturated Fat	2.2 g	11%
Cholesterol	23.6 mg	7%
Sodium	171.6 mg	7%
Total Carbohydrate	21.5 g	7%
Dietary Fiber	1 g	4%
Sugars	12.2 g	48%
Protein	2.1 g	4%

Variations & Substitutions

• Spice it up: Substitute the cinnamon with other warming spices like nutmeg, cardamom, or ginger.
• Fruit variations: Replace the apple with other fruits like blueberries, cranberries, or chopped pears.
• Sweetener options: Instead of brown sugar, you can use maple syrup or agave nectar. Adjust the amount to taste.
• Nut-free version: If you have a nut allergy, replace the almond milk with oat milk or soy milk.
• Vegan option: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken).

FAQs (Frequently Asked Questions)

Q: Can I use a different gluten-free flour blend?

A: While you can try, results may vary. Bob’s Red Mill Gluten-Free Biscuit and Baking Mix is specifically formulated for biscuits and scones, so it provides the best texture. Other blends might require adjustments to the liquid content.

Q: My scones are too dry. What did I do wrong?

A: Over-measuring the flour or over-mixing the batter can lead to dry scones. Be sure to measure the flour accurately using the spoon-and-level method (spoon the flour into the measuring cup and level off with a knife), and mix the batter until just combined.

Q: Can I freeze these scones?

A: Yes, you can freeze these scones. Allow them to cool completely before wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container. They can be frozen for up to 2 months.

Q: How do I reheat frozen scones?

A: You can reheat frozen scones in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until warmed through. You can also microwave them for a shorter amount of time, but they may not be as crisp.

Q: Can I make these scones ahead of time?

A: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to bake them fresh for the best texture.

Final Thoughts

These gluten and lactose-free Cinnamon Apple Drop Scones are a delightful treat that everyone can enjoy. Don’t be afraid to experiment with different spices and fruits to create your own unique variations. I encourage you to try this recipe and share your creations with friends and family. They’re guaranteed to be a crowd-pleaser! Enjoy them with a warm beverage and let the cozy flavors transport you to a place of comfort and happiness.