Changing up a recipe can either work out really well, or fail miserably. I had worked up some rather delicious cinnamon scones a couple weeks back. This time, however, I replaced the almond milk with apple cider. The result? An amazing, flavorful scone that pairs the sweetness of the cider with the hint of spice from the cinnamon. Nothing says holidays better than that perfect combination. Don’t take my word for it though. Make them yourself and you be the judge.
Recipe: Gluten-Free Cinnamon Apple Cider Scones
Servings: 12
Time: 20-25 minutes
Ingredients:
- 2-1/4 cups Pamela’s Baking & Pancake Mix
- 3 teaspoons cinnamon, plus more to dust tops of scones with
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 cup Hershey’s Cinnamon Chips
- 4 tbsp butter/margarine
- 1 egg, beaten
- 2/3 cup apple cider
Directions:
Preheat oven to 375°.
Mix the dry ingredients together.
Cut in the butter/margarine using two knives.
Add the apple cider and beaten egg. Mix together with a fork. Dough will be thick.
Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.
Lightly dust the tops of the scones with cinnamon.
Bake for 15-17 minutes.
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I think I’m really going to like experimenting with baking using apple cider this winter. These rank up there as one of my favorite scone flavor recipes I’ve made yet. Very seasonal. Very delicious! Now, pardon me while I go and enjoy a warm one fresh from the oven…
The Celiathlete 