APPLE CINNAMON SCONES
I landed my first job in a bakery when I was sixteen. I would come in after school and make huge batches of scone mix to help the morning baker. After I graduated from high school, I became the principal baker --and spent the summer waking up at 2 a.m. Even though I had to go to bed at 7 p.m., I felt like the coolest kid in town. The bakery offered a bunch of different flavors of scones, and I could never decide on a favorite.
Provided by Erin Jeanne McDowell
Categories dessert
Time 45m
Yield About 18 scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (204 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon and salt. Add the butter and toss to coat the cubes with flour. Cut the butter into the flour by rubbing it between your forefingers and thumbs until the butter pieces are between the size of peas and walnut halves. Add the chopped apples and toss gently to combine.
- Make a well in the center of the dry ingredients and pour in the cream. Toss the mixture with your fingers to combine, then knead gently to ensure everything is evenly moistened.
- Scoop 1/4-cup mounds of the dough onto the prepared baking sheets (I do this by hand because I like them to look craggy, but you can use a No. 16 (1/4-cup scoop)), leaving at least 1 1/2 inches between them. Brush the tops of the scones with the egg wash and sprinkle generously with turbinado sugar.
- Bake the scones, switching the sheets from front to back and top to bottom at the halfway mark, for 20 to 22 minutes, until the tops and edges are golden brown. The scones can be served warm or at room temperature.
APPLE CINNAMON SCONES
***Updated 4/8/08 - This recipe has been adjusted regarding bake times and temperature. That seemed to correct the problems stated by the reviewer (based on her baking these again.) The reviewer did suggest to just use a powdered sugar/milk glaze over the scones also. Thank you to "Chef #532663" for all her help in figuring out what when wrong the first time.**** From Pillsbury recipe clip-out. I made these years ago and unfortunately cannot remember the results...one of the few recipes I did not write down a comment outside of the date I made them.
Provided by HokiesMom
Categories Scones
Time 42m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F Grease a baking sheet.
- In a large bowl, combine flour, 2 tbls sugar, baking powder, and 1 tsp cinnamon; mix well.
- With pastry blender, cut in butter until mixture resembles coarse crumbs.
- Stir in apples and walnuts.
- In a small bowl, combine milk and egg yolk, blend well.
- Add milk/egg mixture to the flour mixture and stir just until dry ingredients are moistened.
- On a lightly floured surface, gently knead dough several times.
- With floured rolling pin, roll dough to 1/2 inch thickness.
- Cut out scones with a 3-inch round cookie cutter.
- Place 2 inches apart on prepared baking sheet.
- In another small bowl, beat egg white until foamy.
- Brush egg whites over tops of scones.
- Mix together the cinnamon and sugar for the topping and then sprinkle this over the scones.
- Bake for 20-22 minutes or until firm to the touch.
- Immediately remove from the baking sheet and serve warm.
CINNAMON-APPLE SCONES
A moist scone round made with apples. Can be served with cheese or with butter, or why not go the whole hog and serve with butter, strawberry jam, and whipped cream!
Provided by Rachel
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet.
- Sift flour, baking powder, baking soda, cinnamon, and salt into a mixing bowl and rub in butter. Add apples and 6 tablespoons brown sugar. Add 1/2 cup milk and work into a dough.
- Press into a 6- to 7-inch round on the prepared baking sheet. Brush with 1 tablespoon milk and sprinkle with remaining 1 tablespoon brown sugar. Score into 8 segments without cutting all the way through.
- Bake in the preheated oven until golden, about 1 hour.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 37.3 g, Cholesterol 17 mg, Fat 6.6 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 170.8 mg, Sugar 15.4 g
APPLE SCONES
This has a terrific aroma and taste. These scones are perfect for tea.
Provided by Carol
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
- Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
- Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 24.6 g, Cholesterol 11.2 mg, Fat 4.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 263.6 mg, Sugar 8.1 g
APPLE AND OAT SCONES WITH CINNAMON AND NUTMEG
These scones are light yet hearty. Fresh apple keeps them moist, buttermilk contributes tenderness, and oats add a pleasantly toothsome texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.
- Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.
CINNAMON APPLE SCONES
Provided by Michelle Tam
Categories Breakfast Brunch Bake Kid-Friendly Wheat/Gluten-Free Apple Almond Healthy Cinnamon Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 6 scones
Number Of Ingredients 9
Steps:
- DO THIS:
- 1. Preheat the oven to 350°F with the rack in the middle position, and line a rimmed baking sheet with parchment paper.
- 2. In a large bowl, combine the almond flour, baking soda, and fine sea salt. Use your hands or a pastry cutter to work the pieces of cold butter into the dry ingredients until a crumbly mixture is produced. Then, mix the cinnamon into the almond flour mixture.
- 3. In a separate bowl, thoroughly whisk together the eggs, apple cider vinegar, and honey.
- 4. Make a well in the middle of the dry ingredients, and pour the egg mixture into it.
- 5. Gently mix with a spatula until a wet, chunky dough forms, and then throw in the apple. Combine the ingredients with your hands, and form a ball of dough.
- 6. On a sheet of parchment paper or a nonstick surface, gently flatten the ball with your hand. The round of dough should be about 3/4 inch thick. Using a pastry cutter or a sharp knife, cut the dough into 6 equal-sized wedges, and arrange them on the parchment-lined baking sheet.
- 7. Bake for 20 to 25 minutes, rotating the tray halfway through. The scones are ready when they're golden brown, and an inserted toothpick comes out clean. Transfer the scones onto a wire rack to cool slightly before serving.
- This isn't just another subpar substitute for the real thing. It's BETTER than scones made with wheat flour!
- BONUS RECIPE!
- In the mood for Dark Chocolate Cherry Scones instead? Follow the same recipe, but leave out the cinnamon and apple. Add 1 teaspoon of vanilla extract in step 3. Then, in step 5, add 3 ounces of super dark chocolate, cut into bite-size chunks, and 1/4 cup of dried cherries.
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- 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 sugar and cinnamon.
- Brush each circle with a bit of water or 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.
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