What a perfect recipe for this time of year! Fresh apples and cinnamon mixed in to your favorite, buttery scone recipe, with a cinnamon-sugar topping! Crisp air, falling colored leaves, and a clear blue sky. What could be better? Well, except for the gardens that need to be rototiller this afternoon. Ugg!
Whenever you make these scones, you’ll love them! I couldn’t wait to make them!
- 2 large apples, peeled and diced
- 1-1/2 tsp.ground cinnamon
- ¼ c. granulated sugar
- 2 c.all-purpose flour
- 1 Tbsp baking powder
- ½ tsp. salt
- 8 Tbsp cold butter, shredded
- 1 large egg, slightly beaten
- ½ c. sour cream
- 1 tsp.vanilla extract
- Preheat oven to 350 degrees F (180 degrees C).
- In a frying pan over low-medium heat, combine apples, cinnamon, and sugar. Cook for 10 minutes, stirring frequently, until the apple mixture is caramelized. Remove from heat. Cool completely.
- In a large mixing bowl, sift or blend together flour, baking powder, and salt. Shred butter on a large holes grater over bowl of flour mixture. Mix in with your hands or pastry blender, until mixture resembles coarse meal. Stir in cooled apples. Mix sour cream, egg and vanilla. Stir into flour mixture until dough is blended together.
- Turn out on a lightly floured board, form a ball, and flatten to about 1-inch thick. Using a sharp knife dipped in flour, cut 8-10 equal pie wedges. Sprinkle the top of the scones with cinnamon and sugar. Transfer scones to a baking sheet and bake for 20-25 minutes, or until lightly browned.
- Serve warm or at room temperature. Best eaten the day they are made.