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Cinnamon Apple Scones
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I’m currently scarfing down a bowl of Frosted Mini Wheats while I write this. In the other room, my bag is packed with about 6 different outfits. My mind is all over the place because I really should be taking out the trash and bringing our stuff to the car, but I just have to share these before I go.
Go where? To Chicago, of course! It’s been two months since Alex started med school, and after finishing his second round of exams, we figured a weekend getaway would be a perfect idea. So I’ll surely talk about the trip on Monday, but without further ado, here are Mini Apple Cinnamon Scones!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 scones
Mini Apple Cinnamon Scones
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 scones
Ingredients
- 2 cups all-purpose flour
- 3/4 cup old fashioned rolled oats
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup butter, chilled and cut into 1/2 inch cubes
- 1/2 cup milk, plus more for brushing
- 1 egg
- 1 teaspoon vanilla
- 1 medium apple, cut into 1/2 inch cubes
- 2 tablespoons light brown sugar
- 1/2 teaspoons cinnamon
Instructions
- In a large bowl, combine the flour, oats, sugar, salt, baking powder & soda, cinnamon, and nutmeg. Cut the butter into the flour mixture with a pastry blender until crumbly (if you don’t have a pastry blender, use two electric mixer whisks. manually work the butter into the flour with the whisks).
- In a separate bowl, whisk together the milk, egg, and vanilla. Stir these into the dry ingredients along with the apples. Using your hands, toss everything together until just combined.
- Place the dough onto a parchment paper-lined sheet. Split the dough in half, and pat each half into a 6 inch diameter disk (about 3/4 inch thick). Stir together the brown sugar and cinnamon. Brush milk over the disks, then sprinkle with the brown sugar mixture.
- Using a sharp knife, cut each disk into 6 wedges, cleaning the knife with water after each cut. Separate the wedges from each other, creating about 1/2 inch of space in between each one.
- Freeze the dough for at least 30 minutes, uncovered.
- Once ready, preheat the oven to 425°F. Bake the scones for 18-22 minutes, or until golden brown. Cool on a wire rack for about 10 minutes.
Notes
These scones are best served warm. If you’d like to reheat them, place on a baking sheet, cover lightly with foil, and bake for 10 minutes in a 350°F oven.
Recipe inspired by King Arthur Flour’s Fresh Apple Cinnamon Scones