Apple Cinnamon Scones
Tender, buttery scones filled with crisp apple and warm cinnamon, baked until golden and lightly crisp on the edges.
Prep: 15 min · Cook: 20 min · Yield: 8 · Method: Oven
Ingredients
- 2.25 cups all-purpose flour
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon fine salt
- 0.5 cup cold unsalted butter
- 1 medium apple
- 0.75 cup heavy cream
- 1 tablespoon heavy cream
- 1 teaspoon granulated sugar
Cooking instructions
- Heat the oven to 400°F. Line a baking sheet with parchment paper. (about 5 min) — 400°F
- Peel, core, and finely dice the apple. In a large bowl, whisk together the flour, 1/3 cup sugar, baking powder, cinnamon, and salt. (about 5 min)
- Cut the cold butter into small pieces and work it into the flour mixture with a pastry cutter or fingertips until coarse crumbs form. Stir in the diced apple. (about 4 min)
- Pour in 3/4 cup cream and stir just until a shaggy dough forms. Turn it onto a lightly floured surface and gently knead a few times until it holds together. (about 3 min)
- Shape the dough into a 7-inch round about 1 inch thick. Cut it into 8 wedges and transfer them to the prepared baking sheet, spacing them apart. (about 3 min)
- Brush the tops with 1 tablespoon cream and sprinkle with 1 teaspoon sugar. Bake until golden and a toothpick inserted in the center comes out clean, 18 to 20 minutes. (about 20 min) — 400°F
- Cool the scones on the baking sheet for 5 minutes, then transfer them to a rack and serve warm or at room temperature. (about 5 min)