Caramelized Apples and Scones- what a perfect combination. And its both gluten free AND vegan! Enjoy!
See also: Caramel Apple Scones
The Inside Scoop
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.
To caramelize the apples, use a regular metal pan, if possible. Do not use a non-stick pan. Food does not caramelize well in non-stick pans. Allow the vegan butter and brown sugar to begin to melt, then add the imitation butter flavor and cinnamon and mix in before adding the apples in a single layer. After the apples are caramelized, toss with 4 tablespoons of My Gluten Free Flour Mix so that they do not stick together. Cool completely before adding to the batter so that warm apples do not melt the vegan butter.
The vegan butter needs to be very cold when making scones. Part of a scone’s rise is due to the steam that is generated as the solid fat melts. Freeze the vegan butter before using. Then, using either a grater or the grating tool of a food processor, grate the frozen vegan butter before adding it to the flour mix. If the grated vegan butter is not used immediately, return it to the refrigerator.
Make ahead: You can grate the vegan butter and store it in the freezer in a covered container to use when needed.
Combine the coconut milk and cider vinegar in a small bowl 15 minutes before you begin to make the scones. This will allow the coconut milk to sour and fulfill the same function as buttermilk.
If you are baking your scones on a baking sheet, line the sheet with parchment paper. If you are using a scone pan, line the bottom of the scone sections with triangles of parchment paper and then spray the pan with a non-stick cooking spray. This recipe makes enough for 11 4-ounce scones. If using 2 scone pans, fill one pan with enough batter for 5 scones and the other pan with enough batter for 6 scones, spacing the scones apart. Scones rise better with more heat circulation.
Combine the gluten free flour, vegan sugar, baking powder, baking soda, salt, cinnamon, mace and cloves in a large bowl or in the bowl of a food processor. Mix until all dry ingredients are evenly distributed throughout the flour; this helps to ensure an even rise.
When making scones, the vegan butter is added to the dry flour mix. This can be done in the bowl of a food processor by pulsing 3-4 times for 2 seconds each time. Or the vegan butter and flour mix can be mixed in a large bowl using only one’s fingertips. Never mix with your hand- your fingertips are cooler whereas your hand is warmer and will cause the vegan butter to melt. The goal is to rub the butter into the flour mix so that the butter is the size of small peas. This ensures a uniform rise as the butter melts and turns to steam during baking.
Whisk together the apple juice, soured coconut milk, pure vanilla extract, and imitation butter flavor. Then make a well in the flour mix and add the liquid mix. This distributes the liquid more evenly throughout the flour and ensures that flour in the bottom of the bowl becomes wet. Use a rubber spatula to combine the dry and wet ingredients.
Once wet and dry ingredients are combined, add the floured, caramelized apples; fold the apples into the dough. The dough will be very sticky. Place the scone batter in the refrigerator for 2 hours or overnight to allow the gluten-free flour to absorb the moisture. This will also chill the butter again and produce a better rise.
Measure dough into prepared scone pans, measuring 122 g./ 4 oz. of batter into the wells or divide the dough into 2 equal balls of batter and pat the dough into large flattened discs. Place the 2 discs on the parchment-covered baking sheet. Dough should be 3/4″ thick. With a sharp knife, cut the dough into 6 fairly equal parts. Separate the scones so that there is about 1/2″ of space between each scone.
The colder the butter, the better the rise as the butter melts during baking and creates steam. Place your prepared scones in the refrigerator while you heat the oven to 400 degrees.
Once scones have finished baking, let them cool for 15 minutes, then remove them from the scone pans by running a knife gently around the edge of each scone and turning the scone pan upside down onto the cooling rack. This prevents scones from sticking to the pan and prevents condensation within the pan. Turn scones right side up. Or use a spatula to remove the scones from the baking sheet and place onto the cooling racks.
These scones are wonderful while warm with a pat of vegan butter or apple jelly. However, the spiced icing really enhances the flavor of these scones. Place a sheet of waxed paper under the cooling tray to catch any icing that drips off the scones. Make the spiced icing and put it into a piping bag with a #5 icing tip. If you do not have piping bags, use a resealable storage bag and snip off a small piece of one corner. Fill with the icing. Pipe the icing onto the scones, letting it drip off the sides.
A gluten-free vegan spiced scone packed with caramelized apples and topped with a spiced icing. For the Caramelized apples: Place the 3 tablespoons of vegan margarine in a large skillet. Do not use a non-stick pan as the apples will not caramelize as well. Slowly melt the margarine and brown sugar. Once melted, add the imitation butter flavor and the cinnamon; stir gently with a spatula to distribute evenly. Add the prepared apples in a single layer. Let apples cook until just barely beginning to brown. Turn apples over and let then brown slightly on the other side. Remove the apples from the pan; measure out 300 grams of apples and place into a small bowl. Toss the apples with the 4 tablespoons of gluten-free flour; let cool at room temperature and then refrigerate until cold. For the Scones: Combine the coconut milk and cider vinegar in a small bowl; stir well. Set aside for 15 minutes. In a large bowl, combine my Gluten-Free Flour Mix, xanthan gum, vegan granulated sugar, baking powder, baking soda, salt, cinnamon, mace and cloves; whisk together. In the bowl of a food processor, grate the frozen vegan margarine. Add the flour mixture to the vegan margarine in the bowl of the stand mixer and pulse 3 or 4 times for 2 seconds each time until vegan butter is the size of small peas. Pour the flour and vegan butter mix into the large bowl; make a well in the flour and vegan butter mixture. If you are not using a food processor, grate the frozen vegan butter into a large bowl. Add the flour mixture and use only your fingertips to rub the vegan butter into the flour until the vegan butter is the size of small peas. Make a well in the flour and vegan butter mixture. In a small bowl, combine the coconut milk-cider mix, apple juice, pure vanilla extract and imitation butter flavor, whisk together. Pour into the flour well; mix until combined. Add the apples and fold in until apples are distributed evenly throughout the batter. Cover and place in the refrigerator for 2 hours or up to overnight. When you are ready to bake the scones, preheat the oven to 400 degrees. Line a baking sheet with parchment paper. If you are using scone pans, spray the wells of 2 scone pans with non-stick cooking spray and line the bottoms of the scone pans with parchment paper. Remove the scone batter from the refrigerator. Shape the dough into a large, flattened disc and place in the middle of the baking sheet. (If you prefer smaller scones, divide the dough in half and make 2 flattened discs of dough.) Flatten the batter until it is ¾” high. Do not let the outer edge of the batter split. With a sharp knife, cut the batter into eights (if you made 2 discs, cut each disc into sixths). Separate the scones so that there is ½” of space for expansion between each scone. If you prefer to use scone pans, measure 4 ounces of batter into 11 wells of the prepared scone pans. Place the baking sheet or scone pans in the oven and bake for 25 minutes until an instant read thermometer reads 210-215 degrees and scones appear baked thoroughly. Remove from the oven. Place the baking sheet on a cooling rack and let cool for 10-15 minutes, then use a spatula and remove the scones from the baking sheet; place the scones directly on the cooling rack. Cool completely. If you are using scone pans, carefully tip the scone pans over and let the scones fall out. Cool completely. For the Spiced Icing: In a small bowl, combine all icing ingredients except the water; mix until icing is smooth. If the icing is very thick, add water, ½ teaspoon at a time until the icing is thick but can be squeezed smoothly out of the piping bag. Place a small, round piping tip (#5) onto a piping bag and fill the piping bag with the icing. If you do not have a piping bag and tip, cut the corner of a resealable storage bag to make a 1/8” opening. Fill the bag with the icing mixture and seal the bag. To Finish: Place wax paper under the cooling rack holding the scones to catch any drips of icing. Squeeze the icing onto each scone in a zigzag manner. Enjoy!Gluten Free Vegan Caramelized Apple Scones
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Instructions
My Gluten Free Flour Mix:
70 g./ 7 T. White Rice Flour
35 g./ 3 1/2 T. Brown Rice Flour
24 g./ 2 T. Potato Starch
15 g./ 2 T. Millet
11 g./ 1 1/2 T. Tapioca Flour
This equals 155 g. per 1 cup.
To make a large batch at once, I multiplied the above amounts by 8:
560 g./ 56 T. White Rice Flour
280 g./ 28 T. Brown Rice Flour
192 g./ 16 T. Potato Starch
120 g./ 16 T. Millet Flour
88 g./ 12 T. Tapioca
This makes 1240 g./ 8 cups of Gluten Free Flour Mix
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