Tuesday, March 12, 2013

Apple Cinnamon Scones

This recipe is one of my all time favorites!  I first made these over a year ago and fell in love with them!  These scones are so moist, sweet, and delicious.  Honestly, you have to taste them to believe it.  They're amazing!  I haven't tried any substitutions with the cream yet, but when I do, I'll let you know what I think.

Apple Cinnamon Scones
Adapted from Midwest Living
Makes about 18 scones (about 125 calories each)

2 3/4 cups all purpose flour
1/2 cup sugar (or sugar substitute for less calories)
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup cold margarine, cut into pieces
1 cup finely chopped apple (I always use Fuji because they're my favorite, but varieties such as Jonagold and Braeburn would work too.)
2 eggs, lightly beaten
3/4 cup whipping cream (could use a healthier substitute)
1 egg yolk, beaten
1 tablespoon whipping cream
18 thin slices of apple
More cinnamon
More sugar

  1. You can make these on a baking sheet lined with parchment paper or in paper lined muffin tins.  I do both ways.  Prepare your baking sheet/tins.  Preheat oven to 375 degrees.
  2. In a large bowl, combine the flour, 1/2 cup sugar, baking powder, cinnamon, and salt.
  3. Using a pastry blender or a fork, cut in the butter until the mixture is coarse and crumbly.  Stir in 1 cup finely chopped apple.
  4. In a small bowl, combine the 3/4 cup whipping cream with the 2 slightly beaten eggs.  Add the wet mixture to the large bowl, and mix until just combined.  (Sometimes I just have to mix it with my hands to incorporate it all without over mixing.)
  5. Using an ice cream scoop or 1/4 cup measuring cup, scoop the dough into mounds on your baking sheet or in muffin tins.
  6. In a small bowl (I always use the same one I used earlier), combine the 1 tablespoon whipping cream and the egg yolk.  Stir.  Brush lightly over the dough mounds.
  7. Place an apple slice on each dough mound and flatten the dough slightly.  Then brush the tops again with the cream/egg mixture.
  8. Sprinkle with sugar and cinnamon.
  9. Bake in the 375 degree oven for 15-17 minutes until the tops are slightly brown.
  10. Cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely.
These will stay fresh at room temperature for a few days, but if you want to keep them longer, you can refrigerate or freeze them and then reheat them in the microwave.

They go really well with butter, honey, more cinnamon and sugar, you name it, and it's probably delicious!  But watch out, they're addicting and everyone will ask you for the recipe!
Happy baking!

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