Apple Walnut Scones
These mini French Apple Walnut Scones just scream the arrival of fall. If you like French apple pie, then the apples, raisins and spices in this one will be right up your alley. The walnuts add a heart healthy crunch while the vanilla glaze completes the French apple pie experience. Also, the smaller size of this one makes it easier to enjoy something sweet without overindulging in a full-blown dessert. Bisquick makes it easy to throw these scones together quickly whether you’re following a gluten free diet or not.
Notes
For more decadent scones use heavy cream or half and half in place of the milk. If you’re not following a gluten free diet you can either use regular Bisquick or stir together the following ingredients (2 cups flour, 1 ½ tsp baking powder, ½ tsp baking soda, ¼ tsp salt) If you want to make larger sized scones the dough can be formed into one larger disc then sliced into 8 wedges but then you’ll need to bake them for an extra 5 minutes or so.
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Preparation Time15 min
Cooking Time12 min
Ingredients
- 1 apple, peeled and chopped into ½ inch pieces
- 1/2 cup chopped walnuts (plus 2 tbsp more to garnish)
- 1/4 cup raisins
- 2 cups gluten free Bisquick,(plus an additional 2 tbsp divided)
- 1/3 cup sugar
- 1 teaspoon cinnamon, divided in half
- 5 tablespoons cold diced butter
- 2/3 cup milk
- 3 eggs
- 1 teaspoon vanilla extract
- FOR THE GLAZE:
- 3/4 cup confectioner's sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
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Preheat the oven to 425 degrees F and line a baking sheet with either a silicone baking mat or parchment paper.
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Place the raisins in a bowl and cover them with boiling water. Let them steep for 10 minutes to plump then remove them with a slotted spoon and drain them on paper towels.
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Stir the apples, raisins and walnuts together with 2 tablespoons of gluten free Bisquick and ½ tsp cinnamon and set this aside.
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In a medium bowl whisk together the milk, eggs and vanilla until well combined.
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In a large bowl stir together the gluten free Bisquick, sugar and ½ tsp of cinnamon until well combined. Add the cold diced butter and using either a pastry cutter or two knives work the butter into the dry mixture until you have a texture resembling coarse crumbs.
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Add the wet ingredient to the dry ingredients and mix with a rubber spatula until you have the dough almost combined then stir in the apples walnut and raisins until they are evenly dispersed throughout the dough and divide the dough in half.
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Lightly dust your work surface with a few tablespoons of gluten free Bisquick.
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Place half the dough onto the board and pat it into a disc measuring about 6 inches in diameter by 1 inch tall. Slice the disc into 6 wedges then transfer the wedges onto the baking sheet.
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Bake them for 12-14 minutes or until golden around the edges. When they come out of the oven let them cool on the pan for a minute then remove them with a spatula onto a baking rack to cool.
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For the glaze stir together the confectioner’s sugar milk and vanilla until smooth. Once the scones have cooled, drizzle them with glaze then sprinkle on the chopped walnuts while the glaze is still wet.
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