By: Kathleen Neafsey
Being gluten intolerant is a drag……and expensive! Recently, I was talking to my nephew about the high cost of being a celiac and that one box of GF flour was nearly $7.00! He suggested that I do what he does, and buy it on Amazon, where I could get six – one pound boxes for around twenty dollars. My flour arrived promptly, and I set to work finding recipes to try! I found an awesome recipe for caramel apple scones – while the original recipe isn’t gluten free, I adapted it to see how it would work. It worked out just fine! Now, I’ll share it with you, and you can use regular all-purpose flour if you wish.
Start with the apples:
One Tablespoon unsalted butter
One large Gala or Granny Smith apple, peeled and chopped finely
One teaspoon cinnamon
3 cups all-purpose flour (in my case, gluten free)
1/3 cup granulated white sugar
2 Tablespoons baking powder
1 teaspoon baking soda
1/2 cup (one stick) cold, unsalted butter, cut into chunks
1/2 cup Greek vanilla yogurt (non-fat is fine, but be sure it’s creamy)
2 Tablespoons unsalted butter
1/4 cup packed light brown sugar
1 Tablespoon milk
dash of vanilla
1/4 to 1/2 cup sifted powdered sugar
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
PREPARE THE APPLES
Melt the butter in a small saucepan over medium heat. Add the apples; stir and cook for about 4 to 5 minutes, until the apples are softened. Add the cinnamon and set the apples aside to cool while you prepare the dough for the scones.
PREPARE THE SCONE DOUGH
In a mixing bowl, mix together the dry ingredients. Using an electric mixer, add in the chunks of butter until coarse crumbs are formed. Using a spoon or spatula, stir in the yogurt and apples until the dough comes together. You may have to use your hands, as the dough is kind of dry.
Turn the dough out onto a lightly floured surface, and form a flattened log, about 14×4 inches. Using a sharp knife, cut the log into triangles. Gently remove the scones from the floured surface and place them on the prepared baking sheet, about 1/2 inch apart. Bake for 15 to 18 minutes, until they are cooked through, and a toothpick inserted in the middle comes out clean. Gently remove from the baking sheet and place them on a wire rack.
Once the scones are in the oven, it’s time to make the yummy caramel icing. In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium heat for one minute. Remove from heat and let cool slightly. Using a spatula or wooden spoon, stir in the vanilla and 1/4 cup of powdered sugar. If the icing is the desired consistency, stop there. If you’d like it to be a little thicker, add more sugar until you’ve reached the consistency you like. Drizzle the icing over the warm scones.
These are best served warm, right out of the oven. They’re not bad the next day either, if you pop them in the microwave for 30 seconds to warm them up! Either way, I hope you enjoy them as much as I did. If you have any gluten free recipes to pass along, I’d be happy to try them!
Kathleen’s Kitchen is a column running on Kate-book.com once a month. It is written by the amazing Kathleen Neafsey, who loves trying new recipes. Follow her on Twitter @dbmomkat. And make sure to look out for her amazingly fun column, Fabri-Kate.