Easy Apple Cinnamon Walnut Scones Recipes

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APPLE CINNAMON SCONES



Apple Cinnamon Scones image

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

361 grams (3 cups) all-purpose flour
132 grams (2/3 cup) granulated sugar
12 grams (1 tablespoon) baking powder
2 grams (1 teaspoon) ground cinnamon
1 gram (1/4 teaspoon) fine sea salt
142 grams (5 ounces) (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
340 to 425 grams (2 to 2 1/2 cups) chopped apples, peeled if desired
242 grams (1 cup) heavy cream
Egg wash: 57 grams (1 large) egg, beaten with 15 grams (1 tablespoon) water and a small pinch of fine sea salt
Turbinado or coarse sugar, for sprinkling

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.

CINNAMON WALNUT SCONES



Cinnamon Walnut Scones image

I often serve an English tea for a group of ladies and I always include these scones. They have such a wonderful flavor.-Candace Stephenson, Port Orchard, Washington

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1-3/4 cups all-purpose flour
1/4 cup finely chopped walnuts
4-1/2 teaspoons sugar
2-1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
2 eggs
1/3 cup heavy whipping cream
1/4 cup buttermilk

Steps:

  • In a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. , Combine eggs and cream; stir into dry ingredients just until moistened. Turn onto a floured surface; gently pat into a 7-in. circle, 3/4-in. thick. Cut into eight wedges. , Separate wedges; place on a lightly greased baking sheet. Brush tops with buttermilk. Let stand for 15 minutes. Bake at 450° for 14-16 minutes or until golden brown.

Nutrition Facts :

EASY APPLE CINNAMON WALNUT SCONES



Easy Apple Cinnamon Walnut Scones image

I made these up this morning when we were looking for a different flavour of scone for breakfast. I forgot to put sugar in the scones, so I sprinkled the top with Demmara Sugar - and I like them better that way! It adds a nice crunch on top. These are not your typical buttery scone - these are more of a hearty, healthy, and hold you till lunch kind of scone! If you don't have cinnamon chips, add a tbsp or two of brown sugar and increase the cinnamon to 1 tsp to compensate.

Provided by Katzen

Categories     Scones

Time 30m

Yield 4 scones, 4 serving(s)

Number Of Ingredients 12

1/2 cup oatmeal, preferably large flake but quick oats will work
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 tablespoon oil
1 large apple, chopped
1/4 cup cinnamon baking chips
1/4 cup walnuts, chopped
1 teaspoon vanilla extract
1/2 cup milk
light demerara sugar, for sprinkling on top

Steps:

  • Heat oven to 400.
  • Mix dry ingredients together (oatmeal, flours, baking powder, cinnamon). Stir oil into dry ingredients well. Add apple, cinnamon chips, and walnuts and stir. Add vanilla to milk, and combine with the dry ingredients; stir until the dry ingredients are damp.
  • Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with sugar.
  • Bake at 400 for 20 minutes, until lightly browned.

APPLE AND OAT SCONES WITH CINNAMON AND NUTMEG



Apple and Oat Scones with Cinnamon and Nutmeg image

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

1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup plus 2 tablespoons light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
2/3 cup cold buttermilk, plus more for brushing
Raw turbinado sugar, for sprinkling

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 WALNUT SCONES



Cinnamon Walnut Scones image

Lovely scones that I personaly make with Splenda replacing the sugar and 1 tsp of cinnamon They look most inviting with a fanned strawberry on top for garnish,

Provided by Annacia

Categories     Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/4 cup finely chopped walnuts
4 1/2 teaspoons sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (or to taste)
1/4 cup cold butter or 1/4 cup margarine
2 eggs
1/3 cup whipping cream
1/4 cup buttermilk

Steps:

  • In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs.
  • Combine eggs and cream, stir into dry ingredients just until moistened.
  • Turn onto a floured surface, gently pat into a 7-inch circle, 3/4 inch thick.
  • Cut tino 8 wedges.
  • Separate wedges, place on a greased baking sheet.
  • Brush top with buttermilk and let rest 15 minutes.
  • Bake at 400 degrees for 14-16 minutes, or until golden brown.

APPLE SCONES



Apple Scones image

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

2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter, chilled
1 apple - peeled, cored and shredded
½ cup milk
2 tablespoons milk
2 tablespoons white sugar
½ teaspoon ground cinnamon

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-WALNUT DROP SCONES



Apple-Walnut Drop Scones image

There are many reasons an apple a day may keep the doctor away. Among popular fruits, apples rank second (after cranberries) in antioxidant power, according to the nutritionist Jonny Bowden. They are extremely high in phenolic compounds (polyphenols), particularly quercetin, and if the apple is red, anthocyanins. These phytochemicals carry many health benefits, both antioxidant and anti-inflammatory. Apples have been linked to lower rates of heart disease in several studies. The phytonutrients in apples are concentrated in and right under the skin. So whenever it's possible when you're cooking with apples, it's best not to peel them. Seek out organic apples if possible, as the skin is also where you'll find most of the pesticide residue, and conventionally farmed apples are on the Environmental Working Group's list of the most contaminated produce.Scones are easy to make and lend themselves to whole-grain flours. These are particularly moist because of the grated apples.

Provided by Martha Rose Shulman

Categories     dessert, side dish

Time 40m

Yield 12 scones

Number Of Ingredients 13

150 grams (about 1 1/3 cups) whole-wheat pastry flour
60 grams (about 1/2 cup) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
50 grams (about 1/4 cup) raw brown sugar
Scant 1/2 teaspoon salt
1 tablespoon walnut oil
5 tablespoons cold unsalted butter
1 tablespoon finely chopped or grated lemon zest
1/2 cup buttermilk
1 teaspoon vanilla extract
1 sweet or tart apple, grated
50 grams (about 1/2 cup) walnuts, coarsely chopped

Steps:

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment.
  • Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade or in a standing mixer fitted with the paddle. Add the walnut oil, butter and lemon zest and mix at medium speed or pulse in the food processor until the mixture is crumbly.
  • Combine the buttermilk and vanilla, and with the machine running, add the liquid to the flour mixture. Mix just until the ingredients come together. Stop the machine and add the apple and walnuts, then mix or pulse to combine.
  • Drop by heaped tablespoons onto the baking sheet and bake 15 to 20 minutes, until lightly browned. Remove from the heat and allow to cool, or serve warm.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 138 milligrams, Sugar 6 grams, TransFat 0 grams

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