Similar to an American biscuit, scones are frequently thought of as a British tea time treat. However, that doesn't mean that you can't learn to make tasty scones in your kitchen. Our recipe for Apple Cinnamon Scones includes fresh apples and cinnamon with a sweet apple cider glaze on top.
Scones are most similar to an American biscuit. This quick bread combines flour, a fat, sometimes an egg, and uses baking powder as a leavener. Milk or buttermilk is frequently used to provide moisture and more fat to the recipe. Fat allows the scones to be nice and tender after baking.
Apple Cinnamon Scones Recipe
- Large bowl
- Pastry blender
- Flat dough disk about 8 inches across
- Baking sheet with parchment paper
- Sharp knife
- Small bowl
- Wire whisk
- 2 3/4 cups all-purpose flour
- 1/2 cup brown sugar
- 3 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsps cinnamon
- 1 stick cold butter
- 1 pc chopped apple of your favorite variety
- 2 cups buttermilk
- APPLE CIDER GLAZE
- 1 cup powdered sugar
- 2 tbsp apple cider
- In a large bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon.
- Stir these ingredients with a fork to fully combine them.
- Cut the cold butter into small bits, and then add it to the bowl.
- Using a pastry blender, cut the butter into the dry ingredients until it resembles cornmeal with tiny bits of butter distributed evenly throughout the mixture.
- Add the apple, tossing the mixture with a fork to fully distribute it in the mixture.
- Add 1 cup of the buttermilk and stir quickly.
- Add more buttermilk, a little at a time until the dough just comes together. You may not need all of the buttermilk.
- Using your hands, scoop the dough out onto a lightly floured surface.
- Gently press the dough ball into a flat disk that is about eight inches across.
- Transfer the dough disk to a baking sheet lined with parchment paper.
- Place the dough in the refrigerator for about twenty minutes to chill.
- Preheat the oven to 400 degrees.
- Remove the dough from the fridge and using a sharp knife, slice it into eight wedges.
- Separate the wedges on the baking sheet so that they are about two inches apart.
- Slide the pan into the center of the oven and bake the scones for about fifteen to twenty minutes or until they are golden brown.
- Let the scones cool for about five minutes on the pan before removing them to a wire rack.
- In a small bowl, combine the powdered sugar and the apple cider with a wire whisk.
- Use only enough cider to create a glaze that you can pour over the scones.
- Let the scones cool on the wire racks for about ten to fifteen minutes before you drizzle the glaze over them.
- Serve the scones warm.