Apple Cinnamon Scones

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Once upon a time long before I had a food blog, I made scones. Having had no reason to document this foodie adventure in baking, I don’t even remember what flavor they were… all I know is they were less than perfect. They did not live up to my high scone expectations. #PicturesOrItDidn’tHappen

I love a good scone. When I was little we’d often go to high tea at Disney and my favorite part was always the scones with clotted cream. In reality I’m not even the biggest fan of tea… but tea sandwiches, swan cream puffs and scones I am ALL about!

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But anyway, I wanted to finally make a batch of really good scones I could be proud of AND apparently fall is already here in full force (the weather or calendar don’t necessarily agree, but Starbucks has deemed it so!), so this sweet breakfast pastry sounded perfect!

Apple cinnamon is one of my favorite flavor combinations. I dare say it beats pumpkin spice flavored items… These scones are perfect by themselves, but would be wonderful with a little jam or butter. And the recipe is surprisingly easy! The key to light and fluffy scones is really freezing the dough before baking. You could definitely split the dough in half to make more scones though I kind of like these gigantic ones!

I am quite proud of myself for these I must say. I can make a damn good batch of scones and now its immortalized on the internet forever! 

And so for this Sunday’s Breakfast in Bed(Stuy)….

Apple Cinnamon Scones
Adapted from King Arthur Flour

2¾ cups all-purpose flour

1/3 cup granulated sugar

¾ tsp saltBreakfast in Bed(stuy) / Apple Cinnamon Scones

1 tbsp baking powder

1 tsp ground cinnamon

½ cup cold butter

¾ cup chopped fresh apple, in 1/2″ pieces (about half a medium apple)

2 large eggs

1 tsp vanilla extract

½ cup applesauce

1 tbsp milk

3 tbsp coarse white sparkling sugar

½ tsp ground cinnamon

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice. Work in the butter just until the mixture is unevenly crumbly and stir in the chopped apple. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

Breakfast in Bed(stuy) / Apple Cinnamon Scones

Line a baking sheet with parchment and sprinkle a bit of flour on top. Scrape the dough onto the floured parchment. Gently pat and round into a 5″ to 5 1/2″ circle about 3/4″ thick.

Breakfast in Bed(stuy) / Apple Cinnamon Scones

To make the topping: stir together the sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping. Using a knife, slice each circle into 6 wedges (run under cold water for better slicing). Carefully pull the wedges away from the center; leaving about a 1/2″ space between them.

Breakfast in Bed(stuy) / Apple Cinnamon Scones

Place the scones in the freezer for 30 minutes, uncovered.

Preheat the oven to 425°F. Bake the scones for 18 to 22 minutes, or until they’re golden brown.

Breakfast in Bed(stuy) / Apple Cinnamon Scones

Remove the scones from the oven, and cool briefly on the pan. Serve warm.

Breakfast in Bed(stuy) / Apple Cinnamon Scones

Apple Cinnamon Scones
 
Author:
Ingredients
  • 2¾ cups all-purpose flour
  • ⅓ cup granulated sugar
  • ¾ tsp salt
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • ½ cup cold butter
  • ¾ cup chopped fresh apple, in ½" pieces (about half a medium apple)
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup applesauce
  • 1 tbsp milk
  • 3 tbsp coarse white sparkling sugar
  • ½ tsp ground cinnamon
Instructions
  1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice. Work in the butter just until the mixture is unevenly crumbly and stir in the chopped apple. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  2. Line a baking sheet with parchment and sprinkle a bit of flour on top. Scrape the dough onto the floured parchment. Gently pat and round into a 5" to 5½" circle about ¾" thick.
  3. To make the topping: stir together the sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping. Using a knife, slice each circle into 6 wedges (run under cold water for better slicing). Carefully pull the wedges away from the center; leaving about a ½" space between them.
  4. Place the scones in the freezer for 30 minutes, uncovered.
  5. Preheat the oven to 425°F. Bake the scones for 18 to 22 minutes, or until they're golden brown.
  6. Remove the scones from the oven, and cool briefly on the pan. Serve warm.
 

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