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Ah…It’s the unofficial start of fall; and Caylie has already started digging into the pumpkin and apple pie spices, which is why we’re making Apple Cinnamon Scones for this week’s Coffee Break.
Fall is my favorite season, and this recipe is a favorite around our house. It’s a perfect way (and excuse) to use all those wonderful fresh apples that are hitting the supermarket shelves and farmers’ market stands this time of year.
The tartness of the apples and the sweet spiciness of the cinnamon make these scones equally good with a cup of coffee or a glass of milk. In my family, everybody has their own preference. Caylie likes to dunk hers in coffee; Ian likes to dunk his in milk; and I like to have mine along with a nice creamy cappuccino.
Just the smell of these scones baking evokes the magic of fall. If I close my eyes, I can feel the chill in the autumn air (or maybe that’s just the air conditioning – I do live in south Florida) and see the dazzling reds, oranges, and yellows of leaves falling all around me. It fills me with a sense of warmth and comfort and home.Print
Apple Cinnamon Scones
The magic of fall in every bite, these scones are the perfect way to start the season!
- Prep Time: 50
- Cook Time: 20
- Total Time: 1 hour 10 minutes
- Yield: 16 1x
- Category: Biscuits and Scones
- Method: Baked
- Cuisine: American
3–2/3 cups all purpose flour
7 Tbsp sugar
1 tsp salt
1–1/3 tsp baking powder
2 tsp apple pie spice
1 stick (8 Tbsp) butter, cold
2 cups apple, chopped
1 cup cinnamon chips
3 large eggs
1–1/3 tsp vanilla paste
2/3 cup unsweetened applesauce
1/4 cup milk
4 Tbsp coarse sugar
2/3 tsp apple pie spice
- Preheat oven to 400 degrees.
- Combine 4 Tbsp coarse sugar and 2/3 tsp apple pie spice in a small bowl and set aside.
- Whisk flour, sugar, salt, baking powder, and apple pie spice together in a large bowl.
- Cut in butter with a pastry blender.
- Stir in apples and cinnamon chips.
- Combine eggs, vanilla paste, and applesauce and pour over flour mixture.
- Stir just to combine. Do NOT overwork dough.
- Divide the dough in half. On a lightly floured surface, roll each half into a circle and cut each into 8 wedges.
- Place wedges on parchment paper lined (or use a silpat) pans.
- Brush tops with milk and sprinkle with spice/sugar mixture.
- Put in freezer for 30 minutes.
- Bake for about 20 minutes, until lightly browned.
Don’t skip the freezer! It really does make a difference.