Hello! oh my gosh, its finally friyay eve! so excited for this weekend and more than ready to get our beach mini-vaca underway! I hope you have something awesome planned for the long weekend ahead and maybe they’ll include these Apple Cinnamon Scones 😉
Even if your weekend plans don’t involve these scones, this recipe is still a great one to have around *just in case* you want a quick and easy breakfast or snack or dessert — scones are so versatile! And the base of this recipe is a great starting point for all different types of scones. Savory or sweet. 🙂
I sometimes find scones hard to make — not that the method is hard, but its challenging to make them turn out soft but not doughy, and dense but not like little rocks. It’s all in the method of mixing and shaping, I’ve found. You want to be careful not to overmix or to add too much flour to your work surface when you are patting them out and that’s the other thing, pat the dough out verses rolling it. That will create lightly packed scones verses a tightly packed dough.
Well that’s about it! I hope you enjoy these little bites of heaven & the long weekend to come!
Apple Cinnamon Scones
- 2 cups all-purpose flour
- 1/3 cup Brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tsp Cinnamon
- 8 tablespoons unsalted butter frozen
- 1/2 cup Chopped Apple peeled
- 1/2 cup Buttermilk
- 1 large egg
- 1/3 Cup Powdered Sugar
- 1 tsp Vanilla Extract
- 2 tsp water
- Pinch Salt
Preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup brown sugar, baking powder, baking soda, cinnamon and salt.
Cut butter into flour mixture; use your fingers to work in butter (mixture should resemble coarse meal), then stir in apple.
In a small bowl, whisk buttermilk and egg until smooth.
Using a fork, stir buttermilk mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Brush lightly with milk and Sprinkle with demerara sugar (you can also use granulated sugar).
Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and top with glaze. Serve warm or at room temperature.
For the Glaze:
Combine all ingredients in a small bowl. Whisk to combine. Add more water as necessary to reach desired consistency. Glaze Scones as desired