Fall weather is starting to arrive where I live, and I am ready. Sweatshirt season is one of my favorites, and I can’t wait until the air is crisp and cool each morning. Fall cooking and baking ushers in a whole new hosts of flavors and dishes that have been patiently biding their time for cooler weather. Soups and stews and roasts and fresh baked bread. Pumpkin and cinnamon and spice and apple. Fall is almost here, friends!
One of the first fall flavors that we go for in my home is apple. Truthfully, we have apples on hand all year round. But, we do look forward to fall and all of the specialty varieties that we get to enjoy. It’s even better if we get to go to an orchard and pick some ourselves. To put a twist on our fall apple bakes this year, I decided to try some cinnamon apple scones, and they do not disappoint! Scones are similar to biscuits, but there are some differences between them. Scones are a bit denser than flaky biscuits and can be either savory or sweet. Biscuits tend to be plain, but can be topped with a variety of options once baked. Scones tend to have more flavors mixed-in and are topped with sugar or a glaze.
To make these yummy cinnamon apple scones, first prep the butter by cutting it into small cubes. For this recipe, we actually want our ingredients to stay cold. After dicing the butter, be sure to return it to the refrigerator until needed. Next, prepare the apple by washing, peeling, coring, and cutting into small cubes about 1/4” each. To have the best flavor after baking, you want to use a tart apple like Granny Smith.
In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon. Add in the cold, cubed butter and use a pastry blender to cut it in. You will know that the butter is properly cut into the flour mixture when it is coarse and crumbly. Using a fork, gently stir in the buttermilk and lightly beaten egg.
Lastly, add in the apple and slowly mix. The mixture will not be cohesive yet and that’s ok. Turn the mixture out onto a lightly floured surface and knead several times until it starts to come together. Using a bench scraper or knife, divide the dough in half and gently press each section into a 6-inch circle that is about 1/2 inch thick. Cut each circle into 8 pieces and place about an inch apart on a parchment-lined baking sheet. Chill in the refrigerator for about 15 minutes.
While the dough is chilling, you can quickly make the glaze by stirring together the powdered sugar, cinnamon, and water in a small bowl. Bake the scones at 425 degrees for 12-15 minutes or until lightly golden on top. Drizzle with the glaze and enjoy!
Scones are a treat that you will want to enjoy on the same day that you bake them. It’s hard to beat a fresh scone right out of the oven! If you let them sit overnight though, they tend to lose their crispness and can quickly become stale.
If you are in a crunch for time on the day you need fresh scones, here is a helpful tip! You can make the recipe ahead of time and simply freeze the dough after step 5 (see recipe below). On the day of baking, let the frozen scones rest on a parchment-lined baking sheet while the oven preheats. Once the oven is ready, bake the scones according to the recipe. Yay for fresh scones!
I hope you enjoy!
Anna
Cinnamon Apple Scones
Perfect for breakfast or a fun afternoon snack, these cozy cinnamon apple scones are bursting with warm flavor and comfort.
Source: Anna Reid
Course: Breakfast
Serves:
Ingredients
- Scones
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1⁄3 cup unsalted butter cold & cut into cubes
- 1⁄2 cup buttermilk cold
- 1 egg lightly beaten
- 1 cup granny smith apple peeled & diced
- Cinnamon Glaze
- 1 cup powdered sugar
- 1⁄2 teaspoons cinnamon
- 1 1⁄2 tablespoons water
Directions
- In a medium sized bowl, combine the flour, baking powder, baking soda, salt, sugar, and cinnamon and whisk together.
- Add in the cold, cubed butter and use a pastry blender to cut in until crumb-like.
- Using a fork, gently stir in the buttermilk and lightly beaten egg.
- Add in the peeled and diced apple and gently mix. Turn the mixture out onto a lightly floured surface and knead 4-5 times or until it comes together.
- Divide the dough in half and gently press each section into a 6 inch circle that is about 1/2 inch thick. Cut each circle into 8 sections and place 1 inch apart on a parchment lined baking sheet. Chill in the refrigerator for 15 minutes.
- After chilling, bake the scones at 425 degrees for 12-15 minutes or until lightly golden on top.
- While baking, make the glaze by stirring together the powdered sugar, cinnamon, and water.
- After taking the scones out of the oven, drizzle with the glaze and enjoy!
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