Fresh Apple Cinnamon Scones
Fresh apple and sweet cinnamon chips complement each other beautifully in these tender scones, enhanced by a crunchy
topping of coarse sugar and cinnamon.
Scone Ingredients
2 ¾ cups (326g) King Arthur
Unbleached All-Purpose Flour
1/3 cup (67g) granulated sugar
¾ teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
8 tablespoons (113g) butter, cold
¾ cup (78g) chopped fresh apple, in
½” pieces
¾ cup (113g) cinnamon chips
2 large eggs
1 teaspoon vanilla extract
½ cup (128g) unsweetened
applesauce
Topping Ingredients
3 tablespoons coarse white sugar
½ teaspoon cinnamon
Milk, for brushing
Instructions
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 with some
larger chunks remaining.
Stir in the chopped apple and
cinnamon chips.
In a separate mixing bowl, whisk
together the eggs, vanilla, and
applesauce.
Add the liquid ingredients to the dry
ingredients and stir until the dough
holds together.
Line a baking sheet with parchment (if
you have it) and sprinkle it lightly with
flour.
Scrape the dough onto the floured
parchment or baking sheet, and divide
in half. Gently pat each half into a 5”
to 5 ½” circle about 3/4” thick.
To make the topping, stir together
the coarse sugar and cinnamon. Brush
each circle with milk, and sprinkle with
the cinnamon-sugar mixture.
Slice each circle using a knife that
you’ve run under cold water, and carefully
separate the wedges so there’s
about 1/2” of space between them.
Place the baking sheet with the scones
in the freezer for 20 minutes while the
oven preheats to 425°F.
Bake the scones for 18 to 22 minutes,
or until they’re golden brown.
Remove the scones from the oven,
and cool briefly on the baking sheet.
Serve warm.
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