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Apple Cinnamon Scones
These easy apple cinnamon scones are the perfect fall breakfast treat, made with fresh apples and a delightful cinnamon sugar topping!
Ingredients
- 4 ½ cups (540 g) all-purpose flour
- ½ cup (50 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (339 g) cold unsalted butter, cut into 1/4-inch pieces
- 1 ¼ cups + 2 tablespoons (330 ml) buttermilk, divided
- 1 tablespoon ground cinnamon
- 2 cups peeled chopped Granny Smith apples, (2-3 medium apples)
- 1 large egg
- 2 tablespoons (30 ml) milk
- cinnamon sugar, 1/2 cup granulated sugar + 2 tablespoons ground cinnamon
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Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or a silicone liner. Alternatively, lightly grease the pans.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender or a fork until the mixture resembles coarse meal. (Alternatively, use a food processor with a metal blade to cut in the butter.)
- Stir in the cinnamon and chopped apples. Do not over-work the dough.
- Add 1 & 1/4 cups (300ml) of the buttermilk. Mix until combined and the dough begins to stick together. Add the remaining buttermilk if the dough is too dry.
- Turn the dough out onto a lightly floured work surface. Divide the dough in half, and roll or pat each portion into a 6-inch round about 1 & 1/2 inches thick. Cut each round in half, then cut each half into 3 triangles. Place the scones on the baking sheets.
- Beat together the egg and milk. Brush the tops of the scones with the egg wash. (You may not need to use all of it.) Then, sprinkle with cinnamon sugar.
- Bake 25 to 30 minutes, or until golden brown and firm to the touch. Serve immediately.
Notes
- Recipe slightly adapted from The Foster’s Market Cookbook.
- Store scones in an airtight container at room temperature for up to 2 days.
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