Fresh Apple Cinnamon Scones

Last Sunday I woke up early for a change. I tried in vain to go back to sleep, but when I couldn’t, I decided I might as well make something for breakfast that I normally wouldn’t have the time or patience for. Unfortunately, I didn’t have anything planned, and didn’t want to waste too much time searching for something to make. I found the recipe for Fresh Apple Cinnamon Scones, which called for freezing unbaked scones for 30 minutes before baking them to firm up the dough, re-chill the butter, and relax any gluten that formed. I decided to go ahead and try the recipe, since I had both the time and the apples it called for. I’m glad I did.

freshapplecinnamonscones


Fresh Apple Cinnamon Scones (adapted from King Arthur Flour)

1 3/8 cup flour
1 3/8 cup white whole wheat flour
1/3 cup sugar
1 tbsp baking powder
3/8 tsp salt
1 tsp cinnamon
1 stick margarine
3/4 cup finely chopped apple
3/4 cup cinnamon chips
2 eggs
1 tsp vanilla
1/2 cup applesauce
2 tbsp sparkling sugar
1/2 tsp cinnamon

Combine flours, sugar, baking powder, salt, and cinnamon in a bowl. Use a pastry cutter to cut in the margarine, working it until the margarine resembles small pebbles. Add chopped apple and cinnamon chips, and toss to combine. Separately, combine eggs, vanilla, and applesauce. Pour wet ingredients into dry ingredients and stir until just combined. If not all of the dry ingredients are moistened, that’s okay. Use your hands to gently turn the damp dough, pressing the remaining flour mixture into it. Knead until the dough just comes together.

Divide the dough in half, and pat each half into a 5-6 inch circle on a baking sheet lined with foil or parchment paper. Brush each circle with a little milk or water. Combine sparkling sugar and 1/2 tsp cinnamon, and sprinkle on top of the dough. Cut each circle into 6 wedges and separate them a little. Put pan with scones in the freezer for 30 minutes to firm up the dough.

Preheat oven to 425F. Bake scones for 18-22 minutes (mine were done at 16-17). A toothpick will come out clean, and the tops will be nicely browned. Serve warm.

I only baked half of the scones; I froze the other circle of dough to bake another day.

These were pretty tasty. I loved the contrast of the crunchy top with the tender, soft interior. I noticed the cinnamon chips more than the apple, although I enjoyed the squishy bites with the fruit inside, too. I think I would omit the cinnamon chips and double the amount of apple in this if I really wanted to focus on the fruit. This recipe was easy to make, and the results were delicious. I would make them again.

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