- 2 3/4 cups King Arthur Unbleached All-Purpose Flour (I used 1 cup white whole wheat flour)
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon Apple Pie Spice or ground cinnamon
- 1/2 cup (8 tablespoons) cold butter
- 1 medium organic apple, chopped in small pieces with skin on
- 3/4 cup cinnamon chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup applesauce, unsweetened or 1/4 cup applesauce + 1/4 cup King Arthur Boiled Cider
- 2 tbsp King Arthur cake enhancer (optional)
- 2 tbsp milk
- 3 tbsp sparkling sugar
- 1/2 tsp cinnamon
Ever since my failed attempt at speculoos scones, I have been determined to recreate that soft, buttery pastry that I know and love. I recently ordered cinnamon baking chips from kingarthur.com with the memory of my aunt’s delectable cinnamon chip scones from last Christmas morning. I have recently moved on from a pumpkin to an apple obsession so when I came across this Fresh Apple Cinnamon Scone Recipe, I immediately started gathering my baking supplies.
I am now a loyal customer to King Arthur flour because of the high quality of their products. They never use artificial ingredients and they never bleach their flour. King Arthur items are on the more expensive side, but the high price pays off in your scrumptious baked goods and you can always look for deals. Their boiled apple cider is fabulous for enhancing apple flavored desserts and their Vietnamese cinnamon is much more potent than your average store bought cinnamon. Best of all is their cake enhancer, which keeps baked goods softer and fresher longer. These crispy on the outside and soft on the inside fall flavored scones prove that it really works!
King Arthur Flour 8/1/12 (check out this blog post)
1) In a large mixing bowl, whisk together the sifted flour, sugar, salt, baking powder, and cinnamon.
2) Work in the butter with a fork or pastry blender just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
3) Stir in the chopped apple and cinnamon chips.
4) In a separate mixing bowl, whisk together the eggs, boiled apple cider, cake enhancer, vanilla, and applesauce.
5) Add the liquid ingredients to the dry ingredients and stir until all is moistened, forming a dough.
6) Line a baking sheet with parchment paper or silicone mat. Sprinkle a bit of flour atop the parchment or pan.
7) Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.
8) To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.
9) Using a knife that you’ve run under cold water, slice each circle into 6 wedges. For smaller scones cut the circles into 8 wedges.
11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. I froze the scones overnight and made one round the next morning. While the scones are chilling, preheat the oven to 425°F.
12) Bake the scones for 18 to 22 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.
13) Remove the scones from the oven, and cool briefly on the pan. Serve warm with Trader Joe’s Honey Apple Butter or Pumpkin Butter. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.