Ingredients
Scale
Dry Ingredients:
- 2 c. Cara’s All-Purpose Flour Blend
- 3/4 tsp. xanthan gum
- 1 Tbsp. baking powder
- 1/2 tsp. salt
Wet Ingredients:
- 5 Tbsp. vegan butter, chilled
- 1 c. nondairy milk of choice
For the Filling:
- 1 medium apple, cubed
- 1/4 c. brown sugar
- 1/2 Tbsp. butter
- 1/2 tsp. cinnamon
Sugar glaze:
- 1/2 c. powdered sugar
- 1 tsp. nondairy milk (or enough to create a thicker paste)
Instructions
- Preheat your oven to 400 degrees.
- Whisk together the dry ingredients. Add the vegan butter until nice clumps are incorporated in. Add the nondairy milk until a non-sticky dough is formed. If too sticky add a tablespoon of flour at a time until moist but easy to touch.
- Divide dough into 2 balls. Sprinkle with gluten-free flour so it’s not sticky. Create two 7″ diameter circles with your hands on 2 separate pieces of parchment paper. Place apple pie filling on top of one of the dough circles, leaving an inch of space along the edge. Gently place the other dough circle by using the parchment paper, guiding it on top, and then removing the paper. Pinch the seams to secure the filling in.
- Bake 15-20 minutes until lightly browned along the edges.
- Coat with sugar glaze.
- Makes 6 scones
Nutrition
- Serving Size: 1
- Calories: 357
- Sugar: 21g
- Sodium: 379g
- Fat: 20g
- Carbohydrates: 50.3g
- Fiber: 6g
- Protein: 5g
