Apple Cinnamon Scones

This post was inspired by the fact I recently got a 25lb bag of all purpose on wicked sale and have been trying to come up with ways to use it up before it goes gnarly on me.  I then came across this King Arthur Apple Cinnamon Scone recipe and thought it looked it good.  But like most recipes once I got around to making it I really didn’t feel like following it for one reason or another.  So these are a much lighter version of the Apple Cinnamon Scones I found.  I thought they were delicious, because in my world view I think a scone should be a lightly sweetened, tender, crumbly bread concoction   I realize others do not share this world view and I’m cool with that.

Recipe:

1 granny smith apple (cut into small chunks)
1 1/4 cup all purpose flour
1 1/4 cup whole wheat flour
1 egg
4 tbsp butter (cold, cut into small chunks)
1 tsp vanilla
1 tbsp brown sugar
2 tbsp granulated sugar
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1/2 cup milk (I used skim)
1/2 cup applesauce
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice

Topping:
2 tbsp granulated sugar
1/2 tsp cinnamon

Preheat your oven 425°

Whisk together your flours, baking powder/soda, salt, and spices.

Cut your apple and butter in small chunks and add to your flour mixture.  You can leave the skin on on your apple.  I try and leave the skin on all my fruits and vegetables because most of the time that’s where most of the nutrients are located.

Toss around until everything is evenly coated.  If your butter chunks are a little too big you can gently break them apart with your fingers.  Just don’t let the butter get too melty.

In a separate bowl whisk together your egg, applesauce, sugars, vanilla, and milk.

Pour your wet mixture into your dry and mix.

Dough should be stiff and not sticky.

Pour out dough onto very lightly flour parchment papered baking sheet.

Cut dough in half and shape each half into 6 inchish disk shapes.

I screwed up thrice here so listen up.

I told you to listen.

Actually shape your dough into a nice disk, making sure there are no crevices or holes unlike my picture above.  It won’t ruin your dough if you don’t, your end result just won’t look as pretty.

Before you cut your shapes sprinkle your cinnamon sugar topping onto your disks.  It’s not a make or break moment it just makes your baking surface a little cleaner and your end result once again, a little prettier.

My scones were a little on the small size for my liking so if, WHEN I make these again (because they were so delicious–I sound like I’m being sarcastic  they really were good) I’m going to cut them in 6’s and not 8’s.  I might even get crazy and go for 4’s, who knows.

Brush with a little milk to encourage your cinnamon sugar mixture to stick.  Once again, do this before cutting.  And if you have that coarse white sugar then hooray for you, use that.

Bake in 425° for 18-20 or until golden brown.  Scones should look done on all sides.