Small Batch Apple Cinnamon Scones (Gluten-free)

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.

After making the caramel apple crisp last weekend, I really got into the whole apple baked goods thing.  Such a unique fall vibe.

Still had the half apple left from that recipe, so I used a quarter to make these apple scones – all for those small batch baked goods here.

Let’s see where that other quarter goes.

The other one might be a savory though. Salad? Grilled Cheese?

Ingredients for Peanut Butter Caramel Apple Crisp

This healthy apple cinnamon scone is made with whole grain oat flour and almond flour, and sweetened with applesauce and sugar substitute; The perfect grain-free fall dessert with no added sugar!

The other ingredients are really easy to find and just pantry staples:

• Apple: I used the regular Gala, but Honeycrisp is a good choice too.
• Oat Flour – keep it gluten-free
• Almond Flour for a nutty flavor, and also keep that gluten free factor
• 1:1 Sugar-free Sugar Substitute:I used Lakanto. Regular sugar would be the alternative.
• Cinnamon for the Cinnamon Apple scone flavor
• Cold Butter – I go for the unsalted, and keep it extra cold
• Unsweetened Applesauce: This adds even more apple flavor into these cinnamon scones!
• Unsweetened Almond Milk
• Pure Vanilla Extract
• Baking Powder

These apple cinnamon scones have no eggs, so to make them completely Vegan, you can use a Vegan Butter stick. That’s actually what I did. This also keeps the recipe dairy free.

How to make Healthy Gluten Free Apple Cinnamon Scones

This gluten free cinnamon apple scone recipe is just as easy as – if not easier than – a regular scone!

1. Start with preheating your oven to 400°F, and line a baking sheet with parchment paper.
2. Slice the apple fine or just chop it up
3. Combine all the dry ingredients in a bowl: oat flour, almond flour, sugar substitute, baking powder and cinnamon.
4. Grate the cold – very cold or even from the freezer – butter, and add it into the flour mixture. Use 2 forks or a pastry cutter to “cut” it into the flour. Or even use a food processor.
5. Place the flour mix in the fridge so the butter doesn’t completely melt.
6. Whisk the wet ingredients in another bowl: applesauce, almond milk and vanilla extract.
7. Add the wet mix into the dry and mix.
8. Add the apples and fold.
9. Sprinkle the topping on the apples – evenly.
10. Bake for 25 minutes. The top of the scones should be browned and slightly crisp. 

Don’t forget to let it cool a bit before you top it with that vanilla protein glaze 🙂 

Sugar-free Vanilla Protein Glaze

This apple scone glaze is made with no cream cheese, no butter and no sugar!

Instead, it’s a vanilla protein frosting that’s just vanilla protein powder and water. Sugar free and low fat too!

I used Quest Nutrition’s Vanilla here, so another addition to my Quest protein powder recipes.

Use a plant based protein powder for the Vegan, non-dairy version.

Tips for this Single Serve Apple Cinnamon Scone

Even though you get 3, I call this a single serve or apple cinnamon scone for one, because 3 scones is a one person serving!

• Make sure you use fine oat flour and almond flour – not almond meal. To make your own oat flour, process rolled, instant or quick oats in a food processor and process until it forms a flour. Use a sieve to sift out just the flour.
  Be sure to use gluten free oats too.
• Slice the apple thin or chop it small so that it can mix completely with the dough
• Use extremely cold butter so that you grate it and mix it well with the flour. Place the butter in the freezer to harden if needed.
• Brush on extra almond milk on top of the scones so they get the nice brown surface.

You can triple the recipe and make a regular-size batch of gluten free cinnamon apple scones too.

Can you store Gluten Free Apple Scones? 

Yes, these oat and almond flour scones can definitely be stored, and make a delicious meal prep breakfast or Thanksgiving dessert.

You can keep the baked scones out on the countertop for 1-2 days or in the fridge for 3-4 days. Use an airtight container. Reheat them in the microwave or oven at 350°F.

For longer-term storage, this eggless apple cinnamon scone is freezer friendly! Don’t add the icing and freeze the scones in zipper bags. They should last about 2-3 months.

To serve, thaw the scones and reheat in the microwave or oven at 350°F for the crispiness.

Some Easy Single Serve Recipes with Oatmeal:

• Peanut Butter Caramel Apple Crisp For One
• Chocolate Baked Oatmeal for One
• Peanut Butter Zucchini Baked Oatmeal
• Cinnamon Roll Baked Oatmeal For One

Small Batch Apple Cinnamon Scones (Gluten-free)

Print recipe Pin Recipe

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 3 scones

Calories: 189kcal

Course: Breakfast, Dessert

Cuisine: American

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.

Ingredients

• 6 Tbsp Oat Flour, 45g
• ⅓ cup Almond Flour
• 1 Tbsp 1:1 Sugar-free Sugar Substitute, or regular sugar
• 1 tsp Baking Powder
• ¾ tsp Cinnamon
• 4 tsp Cold, hard Butter or Vegan Butter stick
• 3 Tbsp Unsweetened Applesauce, 45g
• 1 Tbsp Almond Milk
• ⅔ tsp Vanilla Extract
• ¼ medium Apple, Cored and Chopped Small, 45g
• Almond milk to brush

Protein glaze:

• 2 Tbsp Vanilla Protein Powder, 11g
• 1-2 Tbsp Water

Instructions

• 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.

Notes

Recipe adapted from @wholesome.crumbs and @danishealthyeats on Instagram and Sally’s Baking Addiction.

Storage:

• Room temperature: 1-2 days in an airtight container.
• Fridge: 3-4 days in an airtight glass container.
• Freezer: 2-3 months wrapped in plastic wrap and placed in a freezer bag. Thaw to room temperature before reheating.
  Reheat in the oven at 350°F (without icing).

Product Recommendations:

• Lakanto Maple Flavored Syrup
• Quest Nutrition Vanilla Milkshake Protein Powder

Nutrition:

• Servings: 3 scones | Serving size: 1
• Calories: 189kcal
• Fat: 10.3g | Saturated fat: 3.6g
• Carbohydrates: 20.8g | Fiber: 4.1g | Sugar: 3.8g
• Protein: 7g