Cinnamon, Apple, And Oat Scones

Name: Cinnamon, Apple, And Oat Scones
Ingredients: 4.2 ounces sweet white sorghum flour (about 1 cup); 1.3 ounces white rice flour (about 1/4 cup); 1.15 ounces brown rice flour (about 1/4 cup); 1.3 ounces potato starch (about 1/4 cup); 1 cup certified gluten-free quick-cooking oats; 1/4 cup packed brown sugar; 2 teaspoons baking powder; 1 teaspoon xanthan gum; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 5 tablespoons chilled unsalted butter, cut into small pieces; 1 cup finely diced peeled Granny Smith apple; 1/4 cup cinnamon-flavored baking chips; 1/2 cup low-fat buttermilk; 1/4 cup applesauce; White rice flour, for dusting; 1 egg white, lightly beaten; 2 teaspoons turbinado sugar or granulated sugar

20 ingredients

3 steps

Ingredients

4.2 ounces sweet white sorghum flour (about 1 cup)
1.3 ounces white rice flour (about 1/4 cup)
1.15 ounces brown rice flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
1 cup certified gluten-free quick-cooking oats
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely diced peeled Granny Smith apple
1/4 cup cinnamon-flavored baking chips
1/2 cup low-fat buttermilk
1/4 cup applesauce
White rice flour, for dusting
1 egg white, lightly beaten
2 teaspoons turbinado sugar or granulated sugar

Directions

1

Preheat oven to 400°.
2

Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, oats, and next 7 ingredients (through nutmeg) in a large bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apple and baking chips. Add buttermilk and applesauce; stir just until moist.
3

Turn dough out onto a surface lightly dusted with white rice flour. Pat dough into an 8-inch circle; cut into 14 wedges. Place wedges on a baking sheet lined with parchment paper. Brush egg white over surface of dough; sprinkle with turbinado sugar. Bake at 400° for 14 minutes or until golden brown. Remove scones from baking sheet to a wire rack. Serve warm.