Saturday, March 18, 2017

Cinnamon Apple Scones

I love King Arthur.  Great site, great recipes, great products.  These scones were inspired by this recipe from King Arthur Flour.  Even though they are brown in appearance they are super moist.  All that applesauce and apples help with that.

I think when you are making scones or baking in general, technique is as key to the success as the the recipe itself.  A few things to remember when making scones.
1. Do not over mix (and this is really true with any flour recipe when baked- except for bread).
2. Butter should be cold.
3. Take the time to cut them into triangles or rounds, separated. If you bake as a big round (as some recipes actually suggest), they run the risk of being goey in the center or over done around the edges and perfect in the middle. Its just too thick.
4. Er on the underdone side.  Its better to have the scones a little underdone then overdone and dry. 


2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ginger
1/2 cup (8 tablespoons) cold butter
3/4 cup chopped fresh apple, in 1/2" pieces (about half a medium apple); leave the skin on, if you like
1 cup cinnamon chips
2 large eggs
1 teaspoon vanilla extract
2/3 cup applesauce, unsweetened preferred

In a food processor or large bowl, blend together dry ingredients. Add butter in pieces until mostly blended.  In a separate bowl combine, apple sauce, eggs and vanilla.  Add wet ingredients and mix until just combined.  Turn out onto flat surface and gently knead in cinnamon chips and cut apples.

Divide dough into 10 or 12 equal pieces.  I used my scone baking pan which is very handy and worth it if you make a lot of scones. Bake at 425° for 25 to 30 minutes

1 comment:

Sandy H said...

Oh, man--why do you keep tempting me with the scones?????