• Katherine Arthurs

Gluten Free Apple Fritter Brown Sugar Scones

Tender + flakey scones with an apple fritter filling. It's really the best of both worlds. It's sweetened with brown sugar + spiced with cinnamon. Basic, not so much.


I love a good afternoon treat. They always go so well with my tea or iced coffee. I love how the apples aren't completely blended into the entire scones. You get a bite of them in the middle of the scone - so good + still seasonal, if you ask me.


AND, I can't seem to keep enough of Cup 4 Cup gluten free flour in my pantry. Apparently there has been a lot of baking happening in my house. It seems to always be on my grocery list. It's a great flour blend to have, to swap out all purpose flour. I've used it in so many recipes! It's a good one.



Gluten Free Apple Fritter Brown Sugar Scones


1/2 cup butter, diced + cold

3 cups gluten free flour blend (I used Cup 4 Cup)

1/3 cup + 1 heaping tablespoon light brown sugar, separated

2 tablespoons baking powder

1/2 teaspoon salt, plus more for seasoning

3/4 cup buttermilk, cold

2 large eggs, cold

1 apple, small diced (I used honey crisp)

1 teaspoon cinnamon

1 pinch nutmeg (*optional)

1 tablespoon milk


Preheat your oven to 425°F and line a baking sheet with parchment paper.


Cut the butter into small pieces and put in the freezer for 10 minutes.


In a large bowl add flour, sugar, baking powder + salt. Stir to combine the ingredients.


Using a pastry cutter or fork, cut the butter into the flour mixture. Mix quickly until the butter is the size of small peas.


Add in the buttermilk + eggs. Stir with a rubber spatula until a soft dough forms. Try not to over work the dough, it can cause the scones to become hard. You also want to work fast to keep the butter cold. Place the bowl with the dough into the refrigerator.


Meanwhile, cut the apples up + place them in a small bowl. Mix in 1 heaping tablespoon brown sugar, 1 pinch salt, cinnamon + nutmeg (if using) - mix to combine + coat the apples.


Transfer the dough onto a counter top, that is lightly dusted with flour. Cut the dough into two equal portions. Form both of them into round disks. Roll out each half into a circle that is about 7" in diameter + 1 inch thick. Form them into equal rounds, that can fit on top of each other.


Top one of the dough circles with the apple + brown sugar mixture. Spread them out evenly, leaving about 1" on the sides.


Place the 2nd rolled out dough circle on top. Press them together slightly + seal the edges.


Cut the dough circle in half + cut that half into 4 equal slices. Do the same on the second half. Using a flat spatula, carefully transfer each slice to the prepared baking pan. Brush the tops with milk.


Bake for 15-20 minutes or until the tops are golden brown.


Remove from the oven + let cool slightly before enjoying.


If you like honey butter, mix equal parts butter + honey together. Spread on warm scones.


Enjoy!