A sweet fall treat, that’s what I want to eat!
Yield: 12 triangle scones
You will need:
- 2 cups gluten free flour (I like King Arthur’s Gluten Free Measure for Measure)
- 1/2 cup sugar
- 1/2 cup butter, cold
- 1/2 cup buttermilk
- 1 egg
- 2 & 1/2 teaspoons baking powder
- 1 teaspoon apple pie spice
- 1/2 teaspoon vanilla extract
- Splash of apple cider
- Pinch of salt
- Caramel, for topping
- Preheat oven to 350 degrees and lightly grease a cookie sheet.
- In a large bowl, combine all dry ingredients (flour, sugar, baking powder, spices, and salt) and mix to combine.
- Grate cold butter into the large bowl. Use a pastry cutter to work the butter into the dry ingredients to form small crumbs.
- Add in the wet ingredients (buttermilk, egg, vanilla extract, and apple cider) and mix to combine.
- Roll out the dough onto a lightly floured surface. Divide the dough in two. Form and flatten the dough into two 5 inch discs and slice into triangles (you should get 6 per disc).
- If the dough is soft and not holding shape, it is likely too warm. Chill the dough for 20-30 minutes before baking to prevent it from spreading out in the oven.
- Place the triangular scones onto the lightly greased cookie sheet and bake for 15-20 minutes. The tops should just start to turn golden brown.
- Let the scones cool for 5 minutes, top with caramel, and enjoy!