This is the best scone to take apple picking on a fall day. I use local, white sharp cheddar cheese, as Wisconsin cheese is the best!
The key to good scone batter is to keep all of the elements as cold as possible. You can simplify this process by freezing your butter and grating it, rather than doing the traditional cut-in method. —EatRecycleRep(eat)
8 large scones
your favorite gf flour mix, ie Bob's Red Mill
Freeze 6 T from a stick of butter overnight or several hours before hand to ease preparation.
Preheat oven to 400 degrees F. Peel and chop the apples into bite size chunks. Roast for 10 - 15 minutes until apples are just starting to dry out but not brown. Allow to cool completely. I usually place them in the freezer for a few minutes to speed this process.
Grate frozen butter on a large hole grater and return to the freezer while you prepare the dry ingredients. Whisk together the flour mix, sugar, baking powder, baking soda, salt, and xantham gum. Stir in the frozen butter and place the mixture in the fridge while you prepare the wet ingredients.
Whisk together one egg, cream, milk if using, and stir in cheese. Make sure to have a few extra tablespoons of milk or cream on hand in case the final batter is too dry. Increase oven temperature to 425 degrees F.
Add the wet ingredients to dry ingredients until just incorporated, adding the apples about 3/4 of the way through to properly mix in. Add 1 -3 T of milk or cream if the batter is too dry - it should hold together on its own but should not be overly sticky. Turn out onto parchment or Silpat-lined baking sheet and form into a disk that is one inch thick.
Brush top of scone batter with 1 small beaten egg and bake at 425 degrees F for 10 - 12 minutes, until a toothpick inserted in the center comes out clean. Sprinkle with coarse grain sugar before serving. Allow to cool at least 5 minutes before cutting into wedges. Best served warm and eaten the same day.