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Fresh Apple Cinnamon Scones

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Tender, flaky apple cinnamon scones filled with fresh apple and cinnamon chips, then finished with a crunchy cinnamon-sugar topping. Serve them warm for a cozy breakfast or afternoon treat.

Ingredients

  • 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
  • 1/3 cup (67g) granulated sugar
  • 3/4 teaspoon table salt
  • 1 tablespoon baking powder
  • 1 teaspoon King Arthur Apple Pie Spice or ground cinnamon
  • 8 tablespoons (113g) unsalted butter, cold
  • 3/4 cup (78g) fresh apple, in 1/2-inch pieces (about half a medium apple); leave the skin on, if you like
  • 3/4 cup (113g) cinnamon chips or 1/2 cup (71g) King Arthur Cinnamon Sweet Bits
  • 2 large eggs
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1/2 cup (128g) applesauce, unsweetened preferred
  • 3 tablespoons coarse sparkling sugar
  • 1/2 teaspoon ground cinnamon
  • Water or milk, for brushing

Instructions

  1. In a large mixing bowl, whisk together the flour, granulated sugar, salt, baking powder, and apple pie spice or cinnamon.
  2. Work in the cold butter just until the mixture is unevenly crumbly. Some larger chunks of butter can remain.
  3. Stir in the chopped apple and cinnamon chips or cinnamon sweet bits.
  4. In a separate bowl, whisk together the eggs, vanilla, and applesauce.
  5. Add the wet ingredients to the dry ingredients and stir until everything is moistened and the dough holds together.
  6. Line a baking sheet with parchment paper and sprinkle the parchment lightly with flour.
  7. Scrape the dough onto the prepared baking sheet and divide it in half. Gently pat and round each half into a 5- to 5 1/2-inch circle about 3/4-inch thick.
  8. For the topping, stir together the coarse sparkling sugar and 1/2 teaspoon cinnamon. Brush each dough circle with a little water or milk and sprinkle with the cinnamon-sugar topping.
  9. Run a knife or bench knife under cold water, then slice each circle into 6 wedges.
  10. Carefully pull the wedges slightly away from the center, leaving about 1/2 inch of space between them at their outer edges.
  11. Place the pan of scones in the freezer, uncovered, for 30 minutes. While the scones chill, preheat the oven to 425°F.
  12. Bake for 18 to 22 minutes, or until the scones are golden brown and baked through with no wet or unbaked dough along the edges.
  13. Remove from the oven and cool briefly on the pan before serving warm.

Notes

  • Chilling the shaped scones for 30 minutes helps relax the gluten for a more tender texture and chills the butter for a flakier, higher-rising scone.
  • Serve warm with butter, jam, or apple butter.
  • Once completely cool, wrap the scones and store at room temperature for up to several days.
  • To reheat, place the scones on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

Nutrition

Find it online: https://yumfamilyrecipes.com/fresh-apple-cinnamon-scones/