Rainier Recipe AppleScones - Rainier Fruit

Gluten Free Apple Scones


  • 1 3/4 cups Gluten Free Flour Blend (With Xantham Gum) – I used Namaste Gluten Free Flour Blend
  • 2 TBSP brown sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp Ground Cinnamon
  • 1/2 cup frozen unsalted butter
  • 3/4 cup milk of choice
  • 1/2 TBSP apple cider vinegar
  • 1 tsp vanilla extract
  • 1 heaping cup diced apples, equal to about 1 medium apple cored and peeled


  • 1 1/2 TBSP unsalted butter, softened
  • 1 TBSP brown sugar
  • 1/4 cup Gluten Free Flour Blend (With Xantham Gum) – I used Namaste Gluten Free Flour Blend
  • 2 TBSP Old Fashioned Rolled Oats
  • 1/4 tsp Cinnamon


  • 1 cup Powdered Sugar
  • 2 Tbsp milk of choice
  • 1/4 tsp maple or vanilla extract


  1. Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
  2. In a large bowl whisk together add flour, sugar, baking powder, salt and cinnamon; set aside.
  3. Grate frozen butter into large bowl of dry ingredients. Using dough blender, work butter into flour mixture until a grainy, meal texture forms.
  4. Gently stir in the milk, apple cider vinegar and vanilla to bowl of dry ingredients – be careful not to over work the dough. Gently fold in diced apples – dough should come together and be somewhat sticky but not too dry. If it feels on the drier side, add a splash of milk.
  5. Make the streusel: in a small bowl combine butter, brown sugar, flour, oats and cinnamon until combined – mixture should be able to clump together.
  6. Shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large, sharp knife, make 8 triangle slices into dough and pull apart. Bake for 25 minutes until edges and tops are lightly browned.
  7. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Scones will stay fresh in airtight container up to 3 days.

Recipe provided by: Blaine Markley – Sales at Rainier Fruit