* Exported from MasterCook *
Scones, Fresh Apple Cinnamon
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List
Breakfast Fruit
Luncheon Posted
Side Dish Snacks
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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Scones:
2 3/4 C Unbleached All-Purpose Flour -- King Arthur preferred
1/3 C granulated sugar
3/4 tsp salt
1 tablespoon baking powder
1 teaspoon Apple Pie Spice -- or ground cinnamon
8 Tbsp cold butter -- (1/2 C)
3/4 C chopped fresh apple -- in 1/2" pieces (about
half a medium apple); leave the skin on, if you like
3/4 C cinnamon chips
2 large eggs
1 tsp vanilla extract
1/2 C applesauce -- unsweetened preferred
Topping:
3 Tbsp coarse white sparkling sugar
1/2 tsp ground cinnamon
In a large mixing bowl, whisk together the flour, sugar, salt, baking
powder, and spice.
Work in the butter just until the mixture is unevenly crumbly; it's
OK for some larger chunks of butter to remain unincorporated.
Stir in the chopped apple and cinnamon chips.
In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
Add the liquid ingredients to the dry ingredients and stir until all
is moistened and holds together.
Line a baking sheet with parchment; if you don't have parchment, just
use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
Scrape the dough onto the floured parchment or pan, and divide it in
half. Gently pat and round each half into a 5" to 5 1/2" circle about
3/4" thick.
To make the topping: Stir together the coarse sugar and cinnamon.
Brush each circle with milk, and sprinkle with the topping.
Using a knife or bench knife that you've run under cold water, slice
each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just
a bit; there should be about 1/2" space between them, at their outer edges.
For best texture and highest rise, place the pan of scones in the
freezer for 30 minutes, uncovered. While the scones are chilling,
preheat the oven to 425F.
Bake the scones for 18 to 22 minutes, or until they're golden brown.
When you pull one away from the others, it should look baked all the
way through; the edge shouldn't look wet or unbaked.
Remove the scones from the oven, and cool briefly on the pan. Serve
warm. When they're completely cool, wrap in plastic and store at room
temperature for up to several days.
Yield: 12 scones.
TIPS:
Why freeze the scones before baking? Because 30 minutes in the
freezer relaxes the gluten in the flour, which makes the scones more
tender and allows them to rise higher. It also chills the fat, which
will make the scones a bit flakier.
To make free-form rather than wedge-shaped scones, increase the
applesauce to 3/4 cup. Using a large ice cream scoop or spoon, dollop
the scone dough in 1/3-cupfuls onto a lightly greased or
parchment-lined baking sheet. Bake the scones in a preheated 375F
oven for about 30 minutes.
Scones are best served warm. They're delicious as is, but add butter
and/or jam (or apple butter), if you like. To reheat room-temperature
scones, place on a baking sheet, tent lightly with foil, and warm in
a preheated 350F oven for about 10 minutes.
Source:
"kingarthurflour.com"
S(Internet Address):
"<http://www.kingarthurflour.com/recipes/fresh-apple-cinnamon-scones-recipe>"
Yield:
"12 large scones"
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Per Serving (excluding unknown items): 233 Calories; 9g Fat (34.0%
calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber;
56mg Cholesterol; 346mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2017 - 0908