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. So I decided to make Fresh Apple Cinnamon Scones.
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.
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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Delicious fresh apple cinnamon scones use chopped fresh apple, and cinnamon chips, which are found seasonally, often in the Halloween or Thanksgiving aisle. Use butterscotch or caramel chips if you can't find cinnamon ones.
- 1 3/8 cup flour (163 grams)
- 1 3/8 cup white whole wheat flour (163 grams) (use all-purpose flour instead if desired)
- 1/3 cup sugar (67 grams)
- 1 tablespoon baking powder
- 3/8 teaspoon table salt
- 1 teaspoon cinnamon
- 8 tablespoons butter
- 3/4 cup finely chopped apple (101 grams)
- 3/4 cup cinnamon chips (130 grams)
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup applesauce (or use lightly spiced apple butter, if desired)
- 2 tablespoons sparkling sugar or demarera sugar
- 1/2 teaspoon cinnamon
Combine flours, sugar, baking powder, salt, and cinnamon in a bowl. Use a pastry cutter to cut in the butter, 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. (Or, pat all dough into a rectangle, and cut into 12 squares.) Brush each circle with a little milk or water. Combine sparkling sugar and 1/2 teaspoon 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.
You can use apple butter instead of apple sauce in this recipe if desired.
I only found cinnamon chips at Target in the Halloween aisle. If you can't find them, use butterscotch chips or caramel chips instead.
adapted from King Arthur Flour
(Recipe updated October 2018.)