* Exported from MasterCook *
Scones, Moist Apple Cinnamon
Recipe By : Jen Sobjack
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Fruit Hand Made
Posted
Amount Measure Ingredient -- Preparation Method
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2 3/4 cups all-purpose flour -- (357 g)
1/2 cup light brown sugar -- packed, (110 g)
1 Tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 cup unsalted butter -- cut into pieces and
chilled, (113 g)
1 cup chopped fresh apple -- (125 g), (about 1 med apple)
1 cup buttermilk -- (240 ml)
1 Tablespoon vanilla extract
1 Tablespoon heavy cream
For the glaze:
1 cup confectioners' sugar -- (120 g)
2 Tablespoons apple juice -- (to 3 Tbsp)
Light as air and crumbly, these apple cinnamon scones are packed with
chunks of apple and spicy cinnamon. There's also a secret ingredient
that keeps these scones tender and dare I say, moist! Serve up a
batch of these warm scones for breakfast and your family will think
you got them from a bakery.
Tips: Handle the dough as little as possible. It does require some
kneading but take care not to overwork it. Knead it just until it
comes together and holds its shape.
Overhandling the dough will also cause the butter to warm up and
melt. You need those little bits of cold butter throughout the dough
to ensure the texture is soft in the center.
I like to freeze my scones for 30 minutes before baking. This helps
to make sure the butter is super cold and it prevents spreading.
Brush the tops of the scones with heavy cream for a crispy top.
Sometimes I like to sprinkle the tops with coarse sugar for extra
crunch and flavor.
A hot oven is a must! This will cause the scones to rise tall and
turn gorgeous golden brown.
Prep: 15 minutes
Cook: 20 minutes
Total: 1:05
In a large mixing bowl, whisk the flour, sugar, baking powder, baking
soda, salt, and cinnamon together. Cut the butter into the flour
using a pastry blender, 2 knives, or your fingertips. The mixture
should look like coarse crumbs.
Gently fold in the apples. Whisk the vanilla and buttermilk together
and gradually add it to the flour mixture. Stir just until the dough
comes together. You may not need all the buttermilk. Add a little at
a time until the mixture is moist but not too wet. Do not over mix
the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and gently knead the
dough four or five times. Pat the dough into a 7" round circle. Cut
the circle in half, then cut each half into four triangle shaped
wedges. Arrange the scones 2" apart on a baking sheet lined with
parchment paper. Place the scones in the freezer for 30 minutes.
Position the oven rack in the center of the oven and heat to 400F.
Brush the tops of the scones with cream. Bake for 15 to 20 minutes or
until golden brown. Transfer to a wire rack to cool and drizzle with
glaze. Scones are best enjoyed right away.
Add the confectioners' sugar to a small bowl. Drizzle in just enough
of the apple juice to create a pourable glaze.
Make ahead tip: You can refrigerate the dough overnight then simply
shape the scones and bake them the next day.
You can keep leftover scones for up to 2 days in the refrigerator.
Unglaze scones can be frozen for up to three months. Thaw in the
refrigerator overnight then reheat and glaze before serving.
NOTES: Milk or heavy cream can be used in place of apple juice. You
may want to add a teaspoon of vanilla and/or cinnamon for flavor.
This recipe yields 8 large scones. For smaller scones, cut the dough
into 16 pieces instead of 8.
Watch the scones closely as they bake because smaller scones may
require a shorting baking time.
Cal 380
S(Internet address):
"https://www.favesouthernrecipes.com/Recipes-for-Breakfast/Moist-Apple-Cinnamon-Scones";
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Per Serving (excluding unknown items): 386 Calories; 13g Fat (30.2%
calories from fat); 6g Protein; 62g Carbohydrate; 2g Dietary Fiber;
35mg Cholesterol; 501mg Sodium. Exchanges: 2 Grain(Starch); 0 Fruit;
0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2019 - 0526