Time 45m Yield About 18 scones Number Of Ingredients 10 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.

Time 42m Yield 12 scones, 12 serving(s) Number Of Ingredients 11 Steps:

Heat oven to 400°F Grease a baking sheet. In a large bowl, combine flour, 2 tbls sugar, baking powder, and 1 tsp cinnamon; mix well. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in apples and walnuts. In a small bowl, combine milk and egg yolk, blend well. Add milk/egg mixture to the flour mixture and stir just until dry ingredients are moistened. On a lightly floured surface, gently knead dough several times. With floured rolling pin, roll dough to 1/2 inch thickness. Cut out scones with a 3-inch round cookie cutter. Place 2 inches apart on prepared baking sheet. In another small bowl, beat egg white until foamy. Brush egg whites over tops of scones. Mix together the cinnamon and sugar for the topping and then sprinkle this over the scones. Bake for 20-22 minutes or until firm to the touch. Immediately remove from the baking sheet and serve warm.

Time 1h15m Yield 8 Number Of Ingredients 10 Steps:

Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet. Sift flour, baking powder, baking soda, cinnamon, and salt into a mixing bowl and rub in butter. Add apples and 6 tablespoons brown sugar. Add 1/2 cup milk and work into a dough. Press into a 6- to 7-inch round on the prepared baking sheet. Brush with 1 tablespoon milk and sprinkle with remaining 1 tablespoon brown sugar. Score into 8 segments without cutting all the way through. Bake in the preheated oven until golden, about 1 hour.

Time 40m Yield 8 Number Of Ingredients 15 Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the chopped apples. Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges, and place on prepared baking sheet. To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds. Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.

Time 1h30m Yield Makes 12 Number Of Ingredients 12 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.

Yield Makes 6 scones Number Of Ingredients 9 Steps:

DO THIS:

  1. Preheat the oven to 350°F with the rack in the middle position, and line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the almond flour, baking soda, and fine sea salt. Use your hands or a pastry cutter to work the pieces of cold butter into the dry ingredients until a crumbly mixture is produced. Then, mix the cinnamon into the almond flour mixture.
  3. In a separate bowl, thoroughly whisk together the eggs, apple cider vinegar, and honey.
  4. Make a well in the middle of the dry ingredients, and pour the egg mixture into it.
  5. Gently mix with a spatula until a wet, chunky dough forms, and then throw in the apple. Combine the ingredients with your hands, and form a ball of dough.
  6. On a sheet of parchment paper or a nonstick surface, gently flatten the ball with your hand. The round of dough should be about 3/4 inch thick. Using a pastry cutter or a sharp knife, cut the dough into 6 equal-sized wedges, and arrange them on the parchment-lined baking sheet.
  7. Bake for 20 to 25 minutes, rotating the tray halfway through. The scones are ready when they’re golden brown, and an inserted toothpick comes out clean. Transfer the scones onto a wire rack to cool slightly before serving. This isn’t just another subpar substitute for the real thing. It’s BETTER than scones made with wheat flour! BONUS RECIPE! In the mood for Dark Chocolate Cherry Scones instead? Follow the same recipe, but leave out the cinnamon and apple. Add 1 teaspoon of vanilla extract in step 3. Then, in step 5, add 3 ounces of super dark chocolate, cut into bite-size chunks, and 1/4 cup of dried cherries.

More about “apple cinnamon scones recipes”

Time 30m Yield 12-16 scones, 12-16 serving(s) Number Of Ingredients 8 Steps:

combine wet ingredients in a smaller bowl and dry in a large bowl. Add wet ingredients mixture to dry, add flour or buttermilk if needed, mix to form a dough. kneed lightly on a floured surface, form the dough into a round shape. flatten to about 1 inch in thickness and cut out circular biscuits using a cutter or a glass. Sprinkle with some brown sugar and cinnamon Bake at 350 degrees for 15-20 minutes. Serve fresh or toasted.