Fresh Apple Cinnamon Scones

I'm not quite ready for winter flavors to be over and the warm, cozy flavors are what I love the most.  Wanting to find a new scone recipe to try,  King Arthur Flour never fails to inspire.  I adapted this recipe for what I had and for my desire NOT to have to go to the grocery.  I used sour cream (light) in place of the applesauce and I cut back on the topping.  For the original recipe go here.



My Johnson Brothers Friendly Village is perfect for tea and scones.  How about some Bigelow Eggnogg'n tea?

 

Scones

• 2 3/4 cups flour
• 1/3 cup granulated sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• about 1/4 t. freshly grated nutmeg
• 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
• 1/2 cup sour cream

Topping

• 2 tablespoons coarse white sparkling sugar
• 1/4 teaspoon ground cinnamon

Scones

• 11 1/2 ounces King Arthur Unbleached All-Purpose Flour
• 2 3/8 ounces granulated sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon Apple Pie Spice or ground cinnamon
• 4 ounces cold unsalted butter
• 2 3/4 ounces chopped fresh apple, in 1/2" pieces (about half a medium apple); leave the skin on, if you like
• 4 ounces cinnamon chips
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 ounces applesauce, unsweetened preferred

Topping

• 3 tablespoons coarse white sparkling sugar
• 1/2 teaspoon ground cinnamon

Scones

• 326g King Arthur Unbleached All-Purpose Flour
• 67g granulated sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon Apple Pie Spice or ground cinnamon
• 113g cold unsalted butter
• 78g chopped fresh apple, in 1/2" pieces (about half a medium apple); leave the skin on, if you like
• 113g cinnamon chips
• 2 large eggs
• 1 teaspoon vanilla extract
• 113g applesauce, unsweetened preferred

Topping

• 3 tablespoons coarse white sparkling sugar
• 1/2 teaspoon ground cinnamon

Directions

1) In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.

2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3) Stir in the chopped apple and cinnamon chips.

4) In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) 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.

7) 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.

8) To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.

9) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

10) 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.

11) 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.

12) 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.

13) 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. (I freeze the extras and thaw and reheat in my toaster oven.)

Yield: 12 scones.

I am sharing this with:

On the Menu Monday

Mix It Up Monday

Make It Pretty Monday

Tea Time Tuesday

Table Top Tuesday
Friends Sharing Tea

Full Plate Thursday
http://thebusybhive.blogspot.com/

Foodie Friday

Weekend Potluck

Seasonal Sundays

    Thank you for visiting me for tea today! xo