Recipe: Apple Cinnamon Scones

Scones are perfect for breakfast or as a snack.  They are so easy and quick to make as well.  This recipe comes from a wonderful site I found recently called Good Things Catered.  Since finding this site, I've printed recipe after recipe and I can't wait to try them all.

I'm still making lots of apple recipes as the price on apples is still so low.  We love scones and this Apple Cinnamon recipe is delicious.  It has chunks of apple, lots of cinnamon and they're quite moist.  They're so simple to make, that I made them before we went to church so we could have them when we got back.

One thing I've learned about making scones is to not handle the dough too much.  When you put the dough onto the floured surface to bring it together, knead it no more than 5 times, 3 is best.  The instructions in this recipe have you divide the dough into two, knead, then cut.  This makes for smaller sized triangles which is the perfect size for kids.

APPLE CINNAMON SCONES
from Good Things Catered


2 1/4 c. all purpose flour
1/3 c. dark brown sugar
1 Tbsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
1 stick (8 Tbsp) butter, chilled and cut into small pieces
1 egg
1/4 c. applesauce
1/4 c. milk
1 tsp vanilla extract
2 c. apples, cored peeled and diced
raw sugar for sprinkling

Preheat oven to 350 degrees and line baking sheet with parchment.

In small bowl, combine egg, applesauce, milk, vanilla, whisk to combine thoroughly and set aside.

In large bowl combine flour, sugar, powder, cinnamon, nutmeg, cloves, salt, and whisk to combine.

Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized.  Add apples and toss to coat.

Add wet ingredients to dry and mix in lightly with fork until dough just comes together.

Turn dough out onto well floured work surface and pat into large ball.  Cut dough in half.  Shape half of dough into flat disk shape and cut into 8 slices.

Place on baking sheet and repeat with other half of dough.

Sprinkle tops of scones with sugar and place in the oven.  Bake until turn slightly brown, about 25 minutes.

Remove from oven and let cool on baking sheet for 10 minutes.   Transfer to a wire rack and let cool.

For a printable copy of this recipe go here

Enjoy!  Sarah

from the book "The Rooser Crows, A Book of American Rymes & Jingles"
by Maud and Miska Petersham
1955 The Macmillan Company