Apple Cinnamon Scones




INGREDIENTS

  • 2 3/4 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon apple pie spice
  • 8 tablespoons unsalted butter – cold, and cubed
  • 3/4 cup fresh apples – skin removed, chopped into 1/2″ pieces
  • 3/4 cup cinnamon chips
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup applesauce – sweetneed or unsweetened
  • 2 1/2 tablespoons apple cider
  • 1 tablespoon milk – for brushing on the scones

Cinnamon Sugar Topping

  • 3 tablespoons white sparkling sugar – or sugar in the raw
  • 1/2 teaspoon ground cinnamon

INSTRUCTIONS

  • In a large bowl, whisk the flour, sugar, salt, baking powder, and apple pie spice. 
  • Add the cubed butter to the bowl. Using a pastry blender cut the butter into the dry ingredients until crumbly.
  • Stir in the chopped apple and cinnamon chips.
  • In a medium sized bowl whisk the eggs, vanilla, apple sauce, and cider. 
  • Add the liquid ingredients to the dry ingredients. Stir until everything comes together. Divide the dough in half. 
  • Place the two balls of dough on a floured work surface. Shape each ball into a 5-6″ circle about 3/4″ thick.
  • Brush each circle with milk and then sprinkle with the cinnamon sugar topping.
  • Cut each circle into 6 wedges, for a total of 12 triangles. Place the scones on a parchment or silicone lined baking sheet. Space the scones about ½” to 1” apart from each other. 
  •  Place the baking sheet, uncovered, in the freezer for 30 minutes. 
  • While the scones are chilling, preheat the oven to 425. After the 30 minutes of freezer time, remove the scones from the freezer and bake for 18-22 minutes or until golden brown on top. (Mine baked the full 22 minutes).
  • Remove from the oven and cool for a few minutes. Serve warm.

Southern Fried Pickles

Mounds Brownies