2 1/2 cups sifted gluten free all purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp apple pie spice
1/2 tsp salt
1/2 cup butter, cut into pieces
1 cup finely chopped granny smith apple
3/4 cup + 3 T heavy whipping cream, divided
1 tsp cinnamon sugar
**top w/ Vanilla Bean Cream - see below
preheat to 375
line baking sheet w/ parchment paper
In medium bowl, combine flour, sugar, baking powder, apple pie spice and salt.
Using pastry blender, cut in butter until mixture is crumbly
Add apple and stir to combine
Add 3/4 cup + 2 T cream, stirring just until dry ingredients are moistened. If mixture seems to dry add more cream, 1 T at a time, until dough forms.
On lightly floured surface, roll half dough into 8 inch circle, cut into 6 wedges and repeat w/ rest of dough.
Place scones on baking sheet and brush w/ cream and sprinkle with cinnamon sugar
bake until lightly browned, 18-20 minutes
Serve w/ Vanilla Bean Cream
VANILLA BEAN CREAM:
1 cup heavy whipping cream
1 tsp pure vanilla bean paste
1/4 cup confectioners' sugar
in medium bowl, combine cream and paste and beat at high speed w/ mixer until soft peaks form.
Add confectioners' sugar and beat until stiff peaks form.
Refrigerate until needed.
TEATIME Sept/Oct 2011