You guys...I may have landed on the best fall pastry ever. I'm not joking. On a whim, I decided to whip up this recipe for Apple Cinnamon Scones, and I kid you not...they are maybe...ok yes they are... the best scone I've ever had. Think cinnamon roll flavors combined with fresh apples from the orchard. Yum. Yum. YUM.
|Recipe from King Arthur Flour|
APPLE CINNAMON SCONES | Yield: 12 scones | Total Time: 40 minutes
2 3/4 C unbleached all purpose flour
1/3 C sugar
3/4 tsp salt
1 Tbsp baking powder
1 tsp + 1/2 tsp Apple Pie Spice or ground cinnamon, divided
1 stick (8 Tbsp) cold butter, cubed
1 medium apple, diced (OK to leave on the skin)
3/4 C cinnamon chips
2 large eggs
1 tsp vanilla extract
1/2 C unsweetened apple sauce
3 Tbsp coarse turbinado sugar
Preheat oven to 425 degrees.
In a large food processor, add flour, sugar, salt, baking powder, and 1 tsp Apple Pie Spice. Pulse to combine. Add cubed butter, and pulse until everything is mixed together and crumbly. (NOTE: if you don't have a food processor, just use a pastry blender to cut in the butter.)
In a separate large bowl, whisk together apple sauce, vanilla, and eggs. Add dry mixture from food processor, to bowl, and stir until moistened. Gently fold in diced apple and cinnamon chips.
Line a baking sheet with parchment paper, and sprinkle with flour. (If you don't have parchment paper, just use an ungreased baking sheet). Divide dough into two equal parts on floured parchment, and form into two flattened circles about 6" wide and 3/4" thick. Use a pastry cutter to cut each circle into 6 wedges. Separate the wedges, brush with milk, and sprinkle with a mixture of 3 Tbsp coarse turbinado sugar, and 1/2 tsp Apple Pie Spice.
Bake at 425 degrees for 18-22 minutes, or until golden brown, and edges don't look wet or unbaked.
Serve warm...and try to stop yourself after just one!