I guess it’s true when they say we are all creatures of habit. I saw this Apple Cinnamon Scone recipe on King Arthur Flour site and knew I had to make them. But wait, didn’t I already post a recipe for Apple Cinnamon Scones before? I looked it up. Yes, I did. But it was a completely different recipe, so this one’s fair game.
It looked totally delicious with the apple chunks, cinnamon chips and applesauce, instead of the more common sour cream or cream. This was looking interesting. Knowing how good the recipes I’ve made from the cooks at King Arthur Flour were in the past, I new I was in for a treat.
The method for making the scones was very similar to all the other scone recipes I’ve made. I grate the frozen butter into the dry mixture just as I would any other. Everything else went together easy-peasy.
I will say the only challenge was that the dough when putting on the sheet before putting in to the freezer, was pretty sticky. Even with the flour it was still pretty sticky. But I muddled through and got them in to the freezer. They smelled wonderful baking in the oven. Just make sure to watch them from 16 minutes on, as they can burn easily… especially if you are on the computer, instead of watching the timer!
These scones were delicious! And a perfect way to welcome Fall!
- 2-3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon Apple Pie Spice or ground cinnamon
- 1/2 cup (8 tablespoons) cold butter
- 3/4 cup chopped fresh apple, in 1/2″ pieces (about half a medium apple); leave the skin on, if you like
- 3/4 cup cinnamon chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup applesauce, unsweetened preferred
- 3 tablespoons coarse white sparkling sugar or granulated sugar
- 1/2 teaspoon ground cinnamon
- 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; it’s OK for some larger chunks of butter to remain unincorporated.
- 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 all is moistened and holds together.
- Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
- Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.
- To make the topping: Stir together the coarse or granulated sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.
- Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
- Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
- Bake the scones for 18 to 22 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.
- Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.