From the kitchen of One Perfect Bite...We had planned to have a picnic and do some apple picking today. Unfortunately, the weather was not conducive to either pursuit, so we had to settle for a bushel of pre-picked apples and lunch on the sheltered portion of our own deck. I know a bushel seems seems like an extreme quantity for just 2 people, but by the time I've finished with apple butter and apple sauce, there will be barely enough left to make a few of our favorite apple treats. I also have several new recipes that I've been waiting to try and this afternoon I was able to get to this scone recipe that comes from the King Arthur test kitchen. I think you will enjoy these scones. They are easy to prepare and they would make a nice addition to a brunch or tea table. Despite the addition of a double dose of apples and cinnamon, the scones are mildly flavored and more cake-like than most I have tried. While I'm not a fan of cinnamon chips, I must admit they work well in this recipe and make for a tasty scone. As you scan the recipe, you'll see I've highlighted the instruction that directs the shaped scones be refrigerated before they are baked. Don't bypass this step. Your scones will rise higher and be more tender because chilling will relax the gluten in the dough. I do hope you'll try this recipe. The apples and cinnamon make for a lovely fall treat. Here is how these scones are made.
Fresh Apple and Cinnamon Scones...from the kitchen of One Perfect Bite courtesy of King Arthur test kitchen
2-3/4 cups all-purpose flour
1/3 cup granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon Apple Pie Spice or ground cinnamon
1/2 cup (8 tablespoons) cold butter
3/4 cup chopped fresh apple, in 1/2-inch pieces (about half a medium apple)
3/4 cup cinnamon chips
2 large eggs
1 teaspoon vanilla extract
1/2 cup applesauce, unsweetened preferred
3 tablespoons coarse white sparkling sugar
1/2 teaspoon ground cinnamon
1) Whisk flour, sugar, salt, baking powder, and spice together in a large mixing bowl. Work in butter just until mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in chopped apple and cinnamon chips.
2) Whisk eggs, vanilla, and applesauce together in another mixing bowl.
3) Add liquid ingredients to dry ingredients and stir until all is moistened and holds together.
4) Line a baking sheet with parchment; if you don't have parchment, just use pan without greasing it. Sprinkle a bit of flour atop the parchment or pan.
5) Scrape dough onto floured parchment or pan, and divide it in half. Gently pat and round each half into a 5 to 5 1/2-inch circle about 3/4-inch thick.
6) To make the topping: Stir together coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with topping.
7) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull wedges away from center to separate them just a bit; there should be about 1/2-inch space between them, at their outer edges.
8) For best texture and highest rise, place pan of scones in freezer for 30 minutes, uncovered. While scones are chilling, preheat oven to 425 degrees F.
9) Bake scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn't look wet or unbaked.
10) Remove scones from oven, and cool briefly on pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days. Yield: 12 scones.
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