Apple Scones {gluten-free}

These gluten-free Apple Scones are slightly spiced and sweetened with a drizzle of honey. They are delicate fluffy little scones and the perfect match for lashings of this season’s homemade jam.

apple scones piled on a china plate in front of a tea set and a pot of jam

These Apple Scones taste incredibly homely. Imagine waking up to the scent of these scones baking in your kitchen? A fine start to the day indeed.

They are the essence of British baking and are incredibly versatile. Since they are not overly sweetened you can eat them as a sweet treat with clotted cream or jam or even just a dab of butter or bacon.

overhead image of apple scones on a china plate next to a tea set and a pot of jam

Why these Apple Scones are brilliant:

  • Spiked with warming cinnamon, ginger and nutmeg
  • Studded with freshly diced juicy apple
  • Softly sweetened with honey
  • Baked with wholegrain gluten-free flours

How to make gluten-free scones

Gluten-free scones work best when you choose the right alternative flours to pair with your flavourings. There are no weird or wacky gums, just honest whole ingredients.

The starches

The wholegrains

  • Oat flour – a light fluffy flour with lovely toasty flavour. Make sure it’s a gluten-free oat flour.
  • Sorghum flour – a deep earthy taste.

Baker’s Tip – If you are intolerant to oat flour then you can use just the sorghum. It can be slightly grainy depending on the brand and will have deeper flavour but still delicious.

If you need more recipes for gluten-free scones they why not try:

close up image of apple scone halved

How to make Apple Scones

  1. Sift the flours with the spices, baking powder and salt.
  2. Rub the butter in with your fingertips to form shaggy breadcrumbs.
  3. In a jug whisk the eggs into the milk with the honey and pour into the flour mixture.
  4. Bring together with your hands to form a dough. Sprinkle in the diced apple.
  5. Press the dough into an even 1 inch round.
  6. Cut out the scones and place on a baking tray.

7.Brush with egg wash and bake for 10 minutes.

What to serve with Apple Scones?

These scones are only slightly sweetened with honey so they pair excellently with a homemade jam.

Why not try?

Damson Orange Cinnamon Jam
Blackberry Lime Jam
Pear Cobnut Jam
Strawberry Redcurrant Jam

And hey, can I just put Bacon Jam out there on your list.

However, they are equally delicious with a slather of salted butter or perhaps some smoked streaky bacon.

apple scone halved with jam spread on top

Can you freeze Apple Scones?

Yes. As soon as the scones have cooled then pop into a freezer bag. They will keep for about 6 weeks in the freezer. To defrost, remove from the freezer the day before you want to eat it. You can warm for 10 minutes in the oven just before serving.

How long do Apple Scones keep for?

It’s best to eat these Apple Scones on the same day they are baked as they grow quickly stale.

If you make these Apple Scones then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Honey Apple Spice Scones {gluten-free}

These gluten-free Honey Apple Spice Scones are not very sweet, making them the perfect match for lashings of homemade jam.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Afternoon Tea
Cuisine: British
Servings: 12 scones
Calories: 149

Ingredients

  • 100 g sweet rice flour
  • 70 g oat flour
  • 55 g sorghum flour
  • 25 g tapioca flour
  • teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 50 g cold unsalted butter sliced thinly
  • 4 tablespoons honey
  • 1 egg +1 for the egg wash
  • 100 ml whole milk
  • 1 dessert apple peeled, cored and cubed

Instructions

  • Pre-heat oven to 180°C.
  • Sift the flours with the spices, baking powder and salt, then drop in the butter, rubbing together to form a breadcrumb texture.
  • In a jug whisk the eggs into the milk with the honey and pour into the flour mixture.
  • Stir together with a wooden spoon to bring together then turn out onto a clean work surface dusted with oat flour and using your hands gently turn the mixture round and round. As it is coming together sprinkle in the apple pieces bit by bit so they are evenly distributed. Carry on turning the dough a little longer until it forms a smooth dough which is no longer sticky.
  • Press the dough out into an even round 1 inch thick and cut out the scones using 5cm round cutter.
  • Place the scones on a large baking tray and brush the top of each scone lightly with whisked egg.
  • Bake for 10 minutes or until the top of the scones are beautifully golden.

Notes

If you can't tolerate oat flour then remove and increase the quantity of sorghum flour to compensate.
These scones are only slightly sweetened with a drizzle of honey. It means they work beautifully with either sweet or savoury toppings.
How to serve apple scones
  • jam
  • butter
  • bacon
  • cheese
Best eaten the day the scones are baked.
You can freeze the scones for up to 6 weeks.

Nutrition

Calories: 149kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 60mg | Potassium: 179mg | Fiber: 1g | Sugar: 7g | Vitamin A: 145IU | Vitamin C: 0.7mg | Calcium: 62mg | Iron: 0.7mg

Update Notes: This recipe was originally posted in September 2017, but was updated in August 2019 with clearer content, nutritional information and expert tips.

Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream

Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream

This recipe is not yet gluten-free

In the run-up to re-launching my cake stall again next month I am currently embarking on the phase of what I like to call ‘recipe testing’ and what others might like to say is just baking and eating a ridiculous amount of cake.

I feel I owe it to my new pitch at Tottenham Green Market to burst forth from my maternity leave with a pantheon of new creations. I only really like to sell cakes whose recipes I have carefully honed to my idea of perfection; not too sweet, interesting flavour combinations and generally that are worth breaking your diet for. There is nothing worse than being seduced by a particularly ravishing looking lemon drizzle when you are supposedly disavowing sugar, carbs and joy, only to be disappointed by a bland, dry and tooth curlingly sugary affair. I aim for my cakes to not be like that. Cake should always be a celebration, whether it’s your birthday, Wednesday morning coffee with your fellow new mums or because you deserve it after a particularly trying day with an eight-month old gentleman, frustrated, as he can’t quite master crawling.

Spiced Apple Cake with Salted Caramel Cream Cheese Buttercream

This weekend’s recipe testing for my new Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream coincided with our February Women’s Institute meeting which was perfect as I love it when my cakes have a purpose rather than just for baking’s sake. Plus my fellow WI members quite rightly know their cake and are not afraid to hold back with honest feedback. I was rather chuffed then when the whole cake was devoured in record time and the appropriate yummy noises were made. This time I promise it wasn’t just me doing that.

apple puree

Apples and salted caramel are absolutely BFFs, as evidenced by yesteryear’s Salted Caramel Apple Pie. Throw cream cheese into the mix and you have a particularly splendid party right there. Also there is a lot of apple puree involved here which delights me no end – I am an apple puree fanatic. Is puree the right word – or does that just refer to baby food? Hmmm, you decide, I have complete baby-weaning brain. Oh, did I mention I have a baby? Sorry, checking that now at the door.

Spiced Apple Cake with Salted Caramel Cream Cheese Buttercream

This is not just any run of the mill apple cake though, in case you were wondering. I have been experimenting with different flours recently and I added a few tablespoons of buckwheat flour to lend an earthy nutty chew to the sponge. This apple cake is wonderfully flavourful and the depth of the buckwheat rounds out the warmth of the cinnamon, allspice, cloves and nutmeg. I wonder even if next time I might like to be a little more daring with the buckwheat – if that happens I will be sure to add an update here. For now though, the amount here worked like gangbusters.

Spiced Apple Cake with Salted Caramel Cream Cheese Buttercream

I got the idea of the Salted Caramel Cream Cheese Buttercream from Ovenly, my new favourite baking book. Before Cole was born I was banned from buying any more recipe books; apparently we didn’t have the space and I couldn’t possibly have cooked all the recipes in the ones I already had. However, since ruining my body to give birth then henceforth devoting every waking and non-waking second to my precious firstborn, I now think that I deserve at least one new cookbook a week, nay, a day! Anyway, I have been buying them on the sly.

Spiced Apple Cake with Salted Caramel Cream Cheese Buttercream

I digress, the recipe in Ovenly pairs the buttercream with a Chocolate Stout sponge which sounds an absolutely sublime combination and something I must try. I can’t help but do something different though as I have always been contrary (actually that’s not true I’m very conformist, I just like pretend I invented the whole thing – look at me, aren’t I clever) and I have been craving apple cake for a few weeks now. Never being one to abstain from cravings the idea of combining the apple cake with the inspiration for the buttercream seemed like kismet. Plus the good thing with the salted caramel recipe I have included below is that it makes slightly more than you need for the buttercream which means finger dipping fun for all the family. Weeelllll… just me as I don’t think Luke’s yet clocked it’s there, probably because I have it hidden behind the broccoli and Cole has yet to be introduced to the wonder of sugar – so young, so innocent.

So after a tweak and a poke here and there this recipe has now been deemed fit for public consumption and lo I share it with you and in a few weeks I will also share it with Tottenham Green Market. Boom, here I come!

Spiced Apple Cake with Salted Caramel Cream Cheese Buttercream

(next post I promise there won’t be so much baby chat. Or maybe there will. See? Contrary.)

Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream

225g plain flour
50g buckwheat flour
1 teaspoon bicarbonate of soda
¾ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
pinch of nutmeg
170g unsalted butter
280g soft light brown sugar
2 eggs
1 teaspoon vanilla extract
300g apple puree (about 4-5 apples – I used cox’s)

  1. Pre-heat the oven to 170°C and line and grease 2 x 20cm round baking tins.
  2. Sift together the flours, bicarbonate of soda, baking powder, salt and spices in a large bowl and set aside.
  3. Cream the butter and sugar for 5-10 minutes until light and fluffy.
  4. Drop the eggs, one at a time, into the creamed butter and sugar and mix in well. Then add the vanilla extract.
  5. Add the flour mixture alternately with the apple puree, adding the flour in three additions and the apple puree in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
  6. Divide between the two cake tins.
  7. Bake for 20-25 minutes, then remove from the oven and cool on a wire rack completely before covering with the buttercream.

Salted Caramel Cream Cheese Buttercream

To make the salted caramel:
125g caster sugar
150ml double cream
20g unsalted butter
¼ teaspoon sea salt
1 teaspoon bourbon vanilla extract

  1. Tip the sugar into a small saucepan and heat on a medium temperature until the sugar melts. Do not touch with a spoon but you can encourage the melting by swirling the actual saucepan around occasionally if you like.
  2. Once melted, carefully stir in the double cream and butter which will bubble up furiously, the caramel may harden slightly but just keep on stirring the bubbly mixture until the cream, butter and sugar are smooth.
  3. Add the vanilla extract and salt, stir in quickly and remove from the heat.
  4. Pour directly into a glass jar, seal and place in the fridge to chill thoroughly.

To make the buttercream:
500g unsalted butter
600g icing sugar
120ml salted caramel
380g cream cheese

  1. Cream the butter until soft then add the icing sugar and mix for about 10 minutes until very light and fluffy.
  2. Scoop in the cream cheese and chilled salted caramel mixing in thoroughly.
  3. Generously sandwich the buttercream between the two apple sponges and cover the sides and top, piping decoration if you wish.