Description
Delight in these soft and buttery Apple Cinnamon Scones, bursting with sweet diced apples and warm cinnamon spice. Perfectly tender with a golden crust, these scones are ideal for breakfast or an afternoon treat, topped with a light dusting of powdered sugar.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (2 g) ground cinnamon
- 1/2 teaspoon (3 g) salt
Wet Ingredients
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1 cup (about 1 medium apple) peeled, cored, and diced
- 1/2 cup (120 ml) heavy cream, plus more for brushing
- 1 teaspoon (5 ml) vanilla extract
Topping
- Powdered sugar, for dusting
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt to distribute the leavening and spices evenly.
- Incorporate butter: Add the cold, cubed unsalted butter to the dry mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs, which will create flaky layers in the scones.
- Add apples: Gently fold in the diced apples, sprinkling additional cinnamon if you like a stronger cinnamon flavor, ensuring even distribution throughout the dough.
- Combine wet ingredients: In a separate small bowl, mix the heavy cream with vanilla extract. Pour this mixture into the dry ingredients and stir gently until just combined to avoid overmixing, which can make scones tough.
- Shape dough: Turn the dough out onto a lightly floured surface and pat it into a flat circle about 1-inch thick, ready for cutting.
- Cut scones: Slice the dough circle into 8 wedges or use a round cutter to form individual scones. Place the scones evenly spaced on the prepared baking sheet.
- Brush and bake: Brush the tops of the scones with additional heavy cream for a golden crust. Bake in the preheated oven for 15-20 minutes until the scones turn golden brown and a toothpick inserted comes out clean.
- Cool and serve: Remove from the oven and transfer to a wire rack to cool slightly. Dust with powdered sugar before serving for a touch of sweetness and beautiful presentation.
Notes
- Use cold butter to ensure flaky, tender scones.
- Do not overmix the dough to keep the scones light and crumbly.
- Apples can be substituted with pears or berries for variation.
- For a vegan version, substitute butter with a vegan alternative and heavy cream with a plant-based cream.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
