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.

Honey Apple Spice Scones {gluten-free}

These scones are hitting all the right notes for me at the moment and are what I have been craving all week before I had even tried the recipe out.

Honey Apple Spice Scones {gluten-free}

I woke up with a bang this morning knowing I wanted scones for breakfast. Yes, that’s what I had been missing all week and as soon as I realised that laying in bed at 6am they were the only thing that could possibly satisfy me. I tried eating a piece of toast only to give most of it to Cole when it just didn’t feel right. So after I bundled him off to nursery, I came back home, raided my larder and fridge for the right ingredients and 30 minutes later was enjoying the scone (ahem scones) that I had been craving.

Honey Apple Spice Scones {gluten-free}

Do note that these are not sweet scones despite the fact that there is both apples and honey in the title. I would normally put about 60g of sugar in my scones but I just didn’t want that for my breakfast today so instead substituted the sugar with honey which tones down the sweetness of the scone immeasurably. The burst of dessert apple in every mouthful also keeps the scones from feeling too savoury but really what you want here is to ladle your scones with the very best homemade jam. I ate mine slathered in last week’s Damson Orange Cinnamon Jam and the combination of spices and deep rich autumnal flavour was perfect.

Honey Apple Spice Scones {gluten-free}

After I had eaten my fill of jammy scones I then attacked them with a generous slather of salted butter which was also excellent as the gentle spices and apples were given the chance to shine. I made the scones smaller than I normally would and just made a small batch of 12. I doubt they’ll last the day once a hungry husband and toddler come home but that’s all for the best as scones are only really worthwhile on the day they are baked.

Honey Apple Spice Scones {gluten-free}

Print Recipe
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.
Honey Apple Spice Scones {gluten-free}
Prep Time 20 minutes
Cook Time 10 minutes
Servings
12 scones
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
Prep Time 20 minutes
Cook Time 10 minutes
Servings
12 scones
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
Honey Apple Spice Scones {gluten-free}
Instructions
  1. Pre-heat oven to 180°C.
  2. Sift the flours with the spices, baking powder and salt, then drop in the butter, rubbing together to form a breadcrumb texture.
  3. In a jug whisk the eggs into the milk with the honey and pour into the flour mixture.
  4. 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.
  5. Press the dough out into an even round 1 inch thick and cut out the scones using 5cm round cutter.
  6. Place the scones on a large baking tray and brush the top of each scone lightly with whisked egg.
  7. Bake for 10 minutes or until the top of the scones are beautifully golden.

Cheddar Olive Buttermilk Scones {gluten-free}

These gluten-free Cheddar Olive Buttermilk Scones are the real deal. Brilliantly portable for picnics and essential for afternoon tea.

Gluten-Free Cheddar Olive Buttermilk Scones

These Cheddar Olive Buttermilk Scones are a particularly special recipe to me. I make a lot of scones in the summer months. As soon as this season’s jams start to appear in the kitchen then I am hard pressed not to find a reason where an impromptu cream tea isn’t required. Scones are an ideal last minute bake as the ingredients are usually in, needing little more than the essentials; flour, eggs, sugar and milk.

Gluten-Free Cheddar Olive Buttermilk Scones

Whenever I make scones though my mum usually makes a not so gentle request for cheese scones as she has much more of a savoury tooth. Cheese scones are so delightful to bring along to picnics and family gatherings as they don’t suffer from being schlepped around. They are at their best with a spot of butter but really pretty good straight from the tupperware.

Olives

Gluten-Free Cheddar Olive Buttermilk Scones

Gluten-Free Cheddar Olive Buttermilk Scones

I had only baked these Cheddar Olive Buttermilk Scones once up until now. They had got lost in the shuffle when I started baking only gluten-free as it took me a while to perfect my gluten-free scone recipe. Now I finally have a scone which can pass muster alongside its wheat filled brethren it seemed appropriate to bring these guys out of hiding this week.

Gluten-Free Cheddar Olive Buttermilk Scones

I originally created the recipe in memory of my Nan after she passed away two summers ago. It would have been her birthday next week and although I’m sure she would never have described herself as a great cook, (she was much more known for her immense family love, great humour, fierce loyalty and utter stubbornness) she cooked memorable meals for us throughout my childhood and I wanted to remember her this week by baking in her honour. Her name was Olive and she would have really loved these scones.

Gluten-Free Cheddar Olive Buttermilk Scones

Print Recipe
Cheddar Olive Buttermilk Scones
These gluten-free Cheddar Olive Buttermilk Scones are the real deal. Brilliantly portable for picnics and essential for afternoon tea.
Gluten-Free Cheddar Olive Buttermilk Scones
Prep Time 20 minutes
Cook Time 15 minutes
Servings
15 scones
Ingredients
  • 140 g sweet rice flour
  • 100 g oat flour
  • 80 g millet flour
  • 40 g potato starch
  • 40 g tapioca starch
  • 60 g unsalted butter at room temperature
  • 170 g cheddar cheese
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon mustard powder
  • 1 tablespoon baking powder
  • 2 eggs lightly beaten + 1 egg for the egg wash
  • 175 ml buttermilk + a splash extra for the egg wash
  • 100 g pitted olives mixture of green and black
Prep Time 20 minutes
Cook Time 15 minutes
Servings
15 scones
Ingredients
  • 140 g sweet rice flour
  • 100 g oat flour
  • 80 g millet flour
  • 40 g potato starch
  • 40 g tapioca starch
  • 60 g unsalted butter at room temperature
  • 170 g cheddar cheese
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon mustard powder
  • 1 tablespoon baking powder
  • 2 eggs lightly beaten + 1 egg for the egg wash
  • 175 ml buttermilk + a splash extra for the egg wash
  • 100 g pitted olives mixture of green and black
Gluten-Free Cheddar Olive Buttermilk Scones
Instructions
  1. Pre-heat the oven to 170°C and line a large baking tray with baking parchment.
  2. Tip the flours and starches into a large mixing bowl and whisk together well. Add the butter then rub together with your fingertips until the mixture resembles breadcrumbs.
  3. Stir in the white pepper, mustard powder and baking powder.
  4. Grate the cheese into the bowl and gently stir into the other ingredients.
  5. Pour in the beaten eggs and turn into the mixture with a wooden spoon until completely incorporated.
  6. Finally stir in the olives.
  7. Once the olives are evenly dispersed carefully pour in the buttermilk, bringing the dough together with a wooden spoon.
  8. Tip the dough onto a floured surface (you can use any flour, but not too much) and pat the mixture together, gently folding and turning the dough until the flour is incorporated.
  9. Once the dough is dry enough to work with then using the palm of your hands flatten out to 1 inch thickness.
  10. Cut the scones out of the dough using a 68mm round pastry/biscuit cutter with fluted edges.
  11. Place the scones on the baking trays, then brush the tops with a little beaten egg mixed with a splash of buttermilk. Be careful not to let the egg wash drip over the sides of the scones or they will not rise evenly.
  12. Bake the scones in the oven for 12-15 minutes until risen and golden.
  13. Serve with plenty of whipped butter.
Recipe Notes
  • The scones are at their best warm from the oven. They don’t really last longer than a day before getting a little stale.
  • If you are not gluten-free then just substitute the sweet rice flour, oat flour, millet flour, potato starch and tapioca starch for 400g plain wheat flour.
  • If you don’t have buttermilk to hand you can use whole milk. Using the buttermilk though gives the scones a lovely soft crumb and a bit of a tangy note which pairs nicely with the salty olives and cheese.

Butternut Squash and Chilli Scones

Butternut Squash and Chilli Scones
Scones are such a homely treat and feel so spring-like which is exactly how I’m feeling as well at the moment as sun pours gloriously through my kitchen and I can see the crocuses brightening up our garden. We have to seize this lovely sunny weather whilst we can as by next week no doubt we will be knee deep in another cold snap. However, for now my woollen winter coat has been shelved, although that is more out of necessity as it’s become yet another one of my items of clothing now relegated to my post baby body.

Butternut Squash and Chilli Scones

This weekend we made the most of the sunshine and spent a great deal of Saturday in the car stuck in traffic, but it was to the ends of visiting Southend-on-Sea, our closest seaside resort and one we had never been to before. To our delight, it was exactly how we expected it to be, replete with amusement arcades, fish and chip shops and a greying sea. Although there wasn’t as much Jamie Oliver as promised.

It was quite a sedate affair, as we took Billy Buddy with us and he is only allowed 20 minutes of walking a day since he’s still recovering from his operation. After his time was up we were left to carry him down the promenade, much to the bemusement of the crowds who must have thought we were very precious owners. Billy, as is his wont, made the most of being chest height, reaching his neck just a little bit to try for an illicit taste of our ice cream cornets that go hand in hand with a seaside adventure. Dogs weren’t allowed on the pier which was a great shame so we just had to look at the longest pleasure pier in the world from afar and bank it for our next visit.

As we sat watching the tide lapping at the beach and dipping our chips into curry sauce the good weather also had us planning picnics into our foreseeable future. I don’t think you need to have amazing weather for a picnic, just a bit of sunshine and no rain will suffice.

Butternut Squash and Chilli Scones

Picnic food always gets me so excited, mini sticky sausages, a quiche still oven-warm, the omnipresent dips and fairy cakes. Plus I will always try and make some sort of a scone for a picnic, for me they are perfect for outdoor eating and if I’ve made a batch, then I usually hotfoot it to the garden with a mound of whipped butter, a pot of tea and a cosy jumper with which to enjoy them.

Butternut Squash and Chilli Scones

These savoury Butternut Squash and Chilli Scones were such a baking triumph last week. I have been recipe testing up a storm and in a week of failed Bakewell puddings and sunken gluten-free cakes these scones were perfect first time around and just what I had envisaged. I love it when I discover a new portable bake, these will be so handy for bringing to our planned picnic and Women’s Institute meetings. That’s not to mention that these scones also go very well with a mug of warm tomato soup or spread thickly with cream cheese, which I can testify to as that is how I ate them.

Butternut Squash and Chilli Scones

Butternut Squash and Chilli Scones
Makes 12

1 butternut squash
2 tablespoons olive oil
350g strong white bread flour
2 teaspoons baking powder
¼ teaspoons bicarbonate of soda
1 tablespoon caster sugar
¼ teaspoon salt
½ teaspoon sweet paprika
75g unsalted butter
1 egg, lightly beaten
180g mashed butternut squash
1 red chilli, seeds removed and finely diced
150ml buttermilk
1 egg yolk, lightly beaten for an egg wash

  1. Pre-heat the oven to 200°C and line a large baking tray with baking parchment.
  2. Sieve the flour into a large mixing bowl and whisk in the baking powder, bicarbonate of soda and caster sugar.
  3. Add the butter then rub together with your fingertips until it resembles breadcrumbs.
  4. Pour in the beaten egg and turn it into the mixture with a wooden spoon until completely incorporated.
  5. Add the butternut squash and the chilli, mixing well.
  6. Pour in the buttermilk and stir in.
  7. Tip the mixture onto a floured surface and pat the mixture together, if the dough is still too wet add in a little more flour, folding and turning the dough until the flour is incorporated. You want to work this dough as little as possible.
  8. Once the dough is dry enough to work with then pat it out using your hand to 1 inch thickness and cut out circles using a 68mm round pastry cutter.
  9. Place the scones on the baking tray, then brush the tops with the beaten egg yolk.
  10. Bake the scones in the oven for 12-15 minutes until risen and golden.

Wensleydale and Bacon Ale Jam Scones

Wensleydale and Bacon Ale Jam Scones
When I think of Wensleydale cheese I think of Wallace and Gromit and it’s not long before I’m thinking of Wensleydale that my unique Yorkshire accent is produced for all and sundry to enjoy.  I love a good accent and take great pride in butchering every one I attempt.

Wensleydale and Bacon Ale Jam Scones  |  Stroud Green Larder

If you are not terribly familiar with Wensleydale it might be because you live in Stroud Green, it took me an absolute age to track down some of this wonderfully traditional British cheese that wasn’t contaminated with cranberries or apricots.  This is such a delicate summery cheese that it’s a shame it only comes into full force at Christmas as a novelty item on the cheeseboard.

Wensleydale and Bacon Ale Jam Scones  |  Stroud Green Larder

I was on the Wensleydale hunt particularly for this delicious scone recipe which I made for our last WI meeting.  We had thrown open our doors to the public for all and sundry to come and listen to author Gillian Tindall give a talk on our local historical building, Stapleton Hall, and we took pride in our WI reputation by providing homemade cakes and bakes for everyone to enjoy.

Wensleydale and Bacon Ale Jam Scones  |  Stroud Green Larder

I will often take a punnet of scones to a potluck or a picnic as they transport excellently and if you stuff enough cheese into them they will always be better received than a sweaty cheese sandwich.  However, I wanted to add a bit of something extra this time round and bake the jam into the scone, which would certainly save room in the picnic basket.  If you have any bacon jam in the fridge, as you absolutely must if you have learnt anything from food bloggers over the last few years, then do use that, or have a go at my new bacon jam recipe which I posted yesterday.  I will confess now that I made the bacon jam especially for these scones.  I wanted a very British scone where the ale in the jam could pair delightfully with the Wensleydale baked into the dough.

Wensleydale and Bacon Ale Jam Scones  |  Stroud Green Larder

The only way to eat a savoury scone is to crack it open at the middle, pulling the warmed dough apart and liberally spreading with whipped butter.  As I say, to eat at a picnic is an absolute joy but to eat at home is a luxury as then you can warm your scones up lightly in the oven so the steam rushes out when you break it open and the butter melts with abandon.

Wensleydale and Bacon Ale Jam Scones  |  Stroud Green Larder

Wensleydale, and Bacon Ale Jam Scones
Makes about 18 scones

550g strong bread flour, plus a little extra for rolling out
80g unsalted butter, at room temperature
225g Wensleydale Cheese
Black Pepper
1 tbsp + 1 tsp baking powder
2 eggs, lightly beaten
125g Bacon Ale Jam
200ml milk
1 free-range egg, beaten, for the egg wash

  1. Pre-heat the oven to 220°C and line two large baking trays with baking parchment.
  2. Tip 500g of the flour into a large mixing bowl along with the butter then rub them together with your fingertips until they resemble breadcrumbs.
  3. Crumble up the Wensleydale into the bowl with the black pepper. Rub the larger lumps of cheese in a little bit into the flour.
  4. Then add the baking powder, mixing in well.
  5. Pour in the beaten eggs and turn it into the mixture with a wooden spoon until completely incorporated.
  6. Then add in the bacon jam and the other 50g of the flour. Use the flour as a carrier for the fat in the bacon jam and rub into the other ingredients.
  7. Once the bacon jam is evenly dispersed, pour the milk in carefully, stirring in with a wooden spoon. The mixture will become quite wet.
  8. Tip the mixture onto a floured surface and pat the mixture together, if the dough is still too wet add in a little more flour, folding and turning the dough until the flour is incorporated. You want to work this dough as little as possible.
  9. Once the dough is dry enough to work with then roll out to 1 inch thickness and cut out circles using a 68mm round pastry cutter.
  10. Place the scones on the baking trays, then brush with the egg wash.
  11. Bake the scones in the oven for 12-15 minutes until risen and golden.
  12. Serve with plenty of whipped butter.