I usually don’t go for scones, but this time around I figured- why not! These scones are delicious treats for breakfast- or anytime really- and are a breeze to make! They come out soft on the insides and crunchy on the outsides. I decided to make apple cinnamon scones because Fall (I also recently picked a million apples,) but you can really get creative with this cream based recipe and fill it with almost any combination of fruits and flavors. Few tips- make sure to use frozen shredded butter in the recipe to ensure an airy scone that stays nice, flaky and crisp on the outside as it bakes! Also, stick to heavy cream and avoid over working the dough. Happy scone-ing!
- 2 cups all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1 and 1/4 teaspoons ground cinnamon
- ½ teaspoon salt
- 1/2 cup unsalted butter, frozen
- 1/2 cup heavy cream
- 1 large egg
- 1/2 cup packed light or dark brown sugar
- 1 teaspoon vanilla extract
- 1 heaping cup peeled and chopped apple
- Preheat oven to 400°F. Line a large baking sheet with parchment paper
- In a large bowl, whisk the flour, baking powder, cinnamon, and salt. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
- In a small bowl, whisk the cream, egg, brown sugar, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together until everything is moistened. Slowly and gently fold in the chopped apple. Don’t overwork the dough at any point. Dough will be a little wet.
- Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with optional 1 Tbsp cream and sprinkle with coarse sugar to them shiny and give a little extra crunch.
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool.
Recipe from Sally @ Sally’s Baking Addiction