Three Apple Cinnamon Scone recipes sitting in my “to try out” file and time to finally choose which one to make.
Although the recipes are quite similar I chose this one since it added a small amount of applesauce along with the grated apple. I guess it just looked a little more interesting than the other two.
Apple pie…definitely the aroma of apple pie filled the house as they baked. One would be surprised to see scones coming from the oven when expecting to see a pie!
I substituted cream for the milk in the recipe just because it was easier to get out of the fridge today and we all know what cream will do for a good scone.
Not sure if it was the substitution of cream or addition of applesauce which turned out a most delicious scone. Crisp on the outside with a moist tender crumb on the inside, definitely qualities of a good scone!
Apple Cinnamon Scones
2 cups flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup cold butter
2 small apples peeled, cored and shredded
¼ cup milk
¼ cup unsweetened applesauce
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons sugar mixed with ½ teaspoon cinnamon for topping
- Quarter and core a medium size apple leaving skin on and place in a small pot.
- Add 2 to 3 tablespoons of water and simmer until apple is soft and cooked through.
- Cool then remove peels and mash apple pulp with a fork.
- Make sure it is completely cooled before adding to other ingredients, this will make just enough applesauce for this recipe.
- Sift together flour, sugar, baking powder, baking soda and salt.
- Cut in butter with a pastry blender until crumbly.
- Add shredded apple, applesauce, cinnamon and nutmeg and stir to form a soft dough.
- Turn dough out onto a large piece of plastic wrap and using the wrap bring dough together pressing down and folding dough over itself until dough comes together into a ball.
- Place on a parchment lined baking sheet and pat dough down into an 8 inch round.
- Brush with milk and sprinkle sugar cinnamon mix over top.
- Cut into 8 wedges, separate wedges on baking sheet and bake in a preheated 425 degree F oven for 15 to 20 minutes or until golden.
- Transfer onto rack to cool.
Notes, Tips and Suggestions
- Raisins or chopped almonds can be added for variation.
- Don’t omit nutmeg it intensifies the flavours.
- These scones freeze very well.