Brown Sugar And Apple Spice Scones Recipes

MOIST SPICED APPLE SCONES

Steps:

• Preheat oven to 375 degrees; spray a large cookie sheet with nonstick.
• cooking spray.
• In a medium bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger and salt; mix well.
• Using a pastry blender or fork, cut in the margarine until the mixture resembles coarse crumbs.
• Stir in the apples.
• In a small bowl, combine the applesauce, buttermilk and egg; mix well.
• Add to the dry ingredients; stir just until moistened.
• The dough will be sticky.
• Place the dough on the cookie sheet.
• With wet fingers, shape it into an 8-inch circle about 3/4-inch thick.
• In a small bowl, combine sugar and cinnamon; sprinkle over the top of the dough.
• With a sharp knife, score the top surface into 8 wedges, cutting about 1/4-inch deep.
• Bake for 18 to 22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• Cut into wedges.
• Serve warm.
• Nutrition Analysis: 240 calories, 4g protein, 45g carbohydrate, 4g fat,.
• 27mg cholesterol, 170mg sodium, 2 g fiber.

APPLE SPICE SCONES

Steps:

• Combine butter, brown sugar, apples, and spices in a skillet. Cook over medium-high heat, stirring frequently, until mixture is bubbling and apples are slightly tender. Use a slotted spoon to remove apples from pan, and transfer the remaining apple spice syrup (about 2 tablespoons) into a small bowl for the glaze. Chill caramelized apples for 15 minutes in the freezer.
• For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, spices, and sugar in a medium bowl. Drizzle cream over flour mixture and fold in just until flour is incorporated. Add caramelized apples and gently fold in just until a shaggy dough forms - if needed, add 2 more tablespoons cream.
• Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
• Pull the wedges slightly apart, leaving an inch between them. Brush scones with cream and bake for 24 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool. For the glaze, whisk together apple spice syrup, powdered sugar, allspice, salt, and milk until smooth. Drizzle over scones and let set before serving.

BROWN SUGAR AND APPLE SPICE SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet. Mix white sugar and 1/4 teaspoon cinnamon together in a small bowl; set aside.
• Mix flour, brown sugar, baking powder, and baking soda together in a large bowl. Cut in butter with 2 knives or a pastry blender until crumbly. Mix in apples, ginger, and 1 teaspoon cinnamon; stir until a soft dough forms. If dough is dry, add more apple.
• Turn dough out onto a lightly floured surface. Knead lightly and divide in half; pat into 2 equal circles. Place on the prepared baking sheet; brush with milk and sprinkle with reserved cinnamon-sugar. Score each circle into 8 wedges.
• Bake in the preheated oven until golden about 15 minutes.

APPLE BUTTERMILK SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
• Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
• Quickly shred butter into the flour mixture. Using a fork, gently work butter into the flour until it is the consistency of coarse crumbs.
• Whisk buttermilk and egg together in a small bowl and pour over the flour mixture. Use a spatula to combine until just moist. Gently fold in chopped apples, using your hands if necessary, until it just comes together. Do not over mix the dough.
• Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Using a bench scraper or knife coated with cooking spray, cut into 6 wedges. Place wedges, not touching, on the prepared cookie sheet
• Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
• Whisk confectioners' sugar, maple syrup, and cinnamon together until a smooth glaze forms. Drizzle over scones and garnish with grated nutmeg.