Apples and Honey Scones (gf)

For those of you who want to celebrate Rosh Hashanah, love scones more than you love honeycake, and are on a gluten-free diet, these scones will absolutely make your holiday.

INGREDIENTS

• 7 ½ ounces (1 ⅔ cups) all purpose gluten-free flour blend (e.g. ATK baking flour)
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon xanthan gum (if not already in baking flour)
• 6 tablespoons chilled unsalted butter, cut into ½-inch pieces
• 1 medium apple, peeled and diced
• ⅓ cup sour cream or plain Greek yoghurt
• ⅓ cup milk
• 2 tablespoon honey
• 1 egg
• honey for glaze

INSTRUCTIONS

1. Adjust oven rack to upper-middle position and heat oven to 500°F. Line rimmed baking sheet with parchment paper.
2. Whisk together flour blend, sugar, baking powder, salt, and xanthan gum (if not already in baking flour. Add butter and cut into flour mixture with a pastry cutter until mixture resembles dry crumbs. Stir in diced apple.
3. In separate bowl, whisk together sour cream, milk, honey, and egg until combined. Using rubber spatula, stir liquid mixture into flour mixture just until no dry bits of flour remain. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Do not let dough rest more than 30 minutes).
4. Using wet hands, shape ¼ cup of dough into a ball and place on the baking sheet, leaving at least 2 inches between scones.
5. Reduce oven temperature to 425°F and bake scones for 10 to 12 minutes until they just start to brown, rotating sheet halfway through baking. Remove from oven and drizzle honey over the top of each scone. Return to the oven for another 3 to 5 minutes to finish baking until scones are golden brown.
6. Transfer scones to wire rack and let cool for 20 minutes before serving.

Makes 10 to 12 scones.