I made Blueberry Scones a few weeks ago that were so popular in my house, they got a cool weather inspired make over, just in time for autumn. Fresh blueberries were traded for apples and cinnamon, and it got me thinking about all the fun ingredients that could be folded into these breakfast treats. I added a little extra cream to the batter to adjust for apples being a little drier than blueberries, and kept an eye on the cooking time during the last few minutes, otherwise it was the same easy-breezy recipe, ready to enjoy with a cup of coffee in under 30 minutes. How fun would it be to make Apple Cinnamon Scones after a day of apple picking? Count me in!
Ingredients (makes 4 scones):
1 ¼ cup flour
1 tsp. baking powder
2 tbsp. granulated sugar
3 tbsp. cold unsalted butter, cubed
½ cup heavy cream, plus more for adding decorating sugar
1 ½ tsp. vanilla
1 cup apple, peeled and diced
1 tsp. cinnamon
2 tbsp. decorating or sanding sugar
Preheat oven to 400 degrees. Mix dry ingredients with cold butter, and work mixture with fingers until the texture of wet sand. Whisk together egg, cream and vanilla and add to dry ingredients. Mixed diced apple with cinnamon, fold into dough and transfer dough to a floured surface. These were made with a sweet apple, so if using a more sour apple, like a Granny Smith, I might add a little sugar to the apples before folding into the dough. Work into 4 inch circle, cut into 4ths and transfer scones to a baking stone or cookie sheet lined with parchment, spaced about 1 inch apart. Brush top with remaining cream and sprinkle with decorating sugar. Bake 20-22 minutes until golden. Enjoy!