Laced with warm cinnamon and laden with diced apple, these plump and delicious bakes are wonderfully enticing for teatime.
Cinnamon-Apple Scones
Serves: 9
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons plus 1 teaspoon granulated sugar, divided
- 2½ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cubed
- ⅓ cup ¼-inch-diced Gala apple
- ⅔ cup plus 2 teaspoons cold heavy whipping cream, divided
- 2 teaspoons honey
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, cinnamon, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in apple.
- In a small bowl, stir together ⅔ cup cream and honey. Using a fork, stir cream mixture into flour mixture just until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time, until it does. Dough should be somewhat firm.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 2 to 3 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet. Freeze until firm, approximately 15 minutes.
- Brush tops of scones with remaining 2 teaspoons cream. Sprinkle tops with remaining 1 teaspoon sugar.
- Bake until scones are golden brown, 14 to 16 minutes. Serve warm.
Notes
RECOMMENDED CONDIMENTS:
Clotted cream
Ginger preserves
Clotted cream
Ginger preserves
