Cinnamon is one of the most recognizable spices on the planet and probably the most popular too, and it pairs so nicely with fall fruits, especially apples. Apples and cinnamon are in fact a match made in heaven from as far back as I can remember. Remember Apple Jacks cereal? My mom wouldn’t let us eat it, but it was and probably still is, very popular. Both flavors together, especially in baked goods, are as harmonious as a favorite song.
Scones, you know those British inspired afternoon treats that are flaky crusted, and can be smeared with clotted cream, jam or jelly, and even my apple butter that I posted this past week? Those biscuit-like baked goods, reminiscent of sipping tea in London, or on Vancouver Island in a hoity-toity hotel with my pinky held high, don’t get quite enough credit for being one of the best breakfast buns around. The exterior is slightly crunchy, and when loaded with chunks of apple, and flecked with cinnamon, become amazingly tasty on any occasion.
However, don’t eliminate the possibility of serving them for high tea around 3:00 p.m. What else do you have to do in the afternoon with the family, than make a big pot of simmering tea, and serve these apple cinnamon scones alongside. Or maybe just steal a quite moment for yourself, and nibble away.
2 3/4 cups all-purpose flour
1/3 cup granulated sugar + 2 tablespoons
1 tablespoon baking powder
1 teaspoon cinnamon + 1/2 teaspoon
1/2 teaspoon salt
8 tablespoons cold butter, diced
1 apple, cored and diced
2 heaping tablespoons apple butter or apple sauce
1/4 cup heavy cream
(Makes 8 Scones)
- Preheat oven to 400 degrees (375 convection). In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, 1 teaspoon cinnamon and salt.
- Add butter, and using a pastry blender or fork, mix together to form large coarse crumbs. Add diced apples and stir to combine.
- In a measuring cup or small bowl, combine eggs, apple butter, and cream, whisk.
- Pour into center of flour mixture. Gently combine dough just until it begins to come together. Do not overmix.
- On a floured surface, dump dough out and gently form into a 8-inch round, about 2 inches thick. Using a floured knife, slice round into 8 triangles and place on a sheet pan. Mix together remaining sugar and cinnamon in a bowl, and sprinkle over tops of scones.
- Place scones in freezer for 20 minutes to set up before baking. Remove from freezer and bake for 20 minutes. Remove from oven and let cool on sheet pan for 10 minutes before serving. Scones can be reheated the next day in a low oven. Enjoy!