Apple Cinnamon Scones {Guest Post}

An easy and flavorful recipe for apple cinnamon scones. Kick start your morning with a taste of Fall.

GUEST POST: Apple cinnamon scones by Katie’s Cucina

Hi everyone! Today, I’m excited to share this recipe for apple cinnamon scones. My name is Katie and I blog at Katie’s Cucina.

I love eating scones and to be honest somehow always forget to make them! Once I’ve made them–I remind myself that I need to make them again… soon! Scones make for a great breakfast, a snack, a great dipper with coffee or tea, or even a dessert. They are so versatile and not overly sweet. Its a nice a cake like treat–not too sweet, but just right.

I’ve made a few varieties of scones like my blueberry scones with lemon glaze and my orange-poppy scones for the Queen’s Diamond Jubilee (yes, I celebrated that at my office)! These apple cinnamon scones are fall in a few bites. Seriously, as they baked in my oven I couldn’t get over the smell and it reminded me that fall is around the corner. I live in Florida and fall weather really doesn’t arrive here until November, so at least a girl can dream. And I dream by food.

So whether you live where the weather is still really warm or you are slowly starting to enjoy the cooler weather and the leaves changing you definitely need to make these apple cinnamon scones.

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Apple Cinnamon Scones

Prep Time: 15 minutes mins

Cook Time: 18 minutes mins

Total Time: 33 minutes mins

Yield: 12

These apple cinnamon scones scream fall and are sure to warm hearts and bellies!

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Ingredients

 

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• ▢ 2-3/4 C all purpose flour
• ▢ 1/3 C granulated sugar
• ▢ 3/4 tsp salt
• ▢ 1 Tbsp baking powder
• ▢ 1 tsp Apple Pie Spice
• ▢ 1/2 C unsalted butter
• ▢ 1 granny smith apple, cored, peeled and cut into 1/2" pieces
• ▢ 1 tsp ground cinnamon
• ▢ 2 large eggs
• ▢ 1 tsp vanilla extract
• ▢ 1/2 C unsweetened applesauce
• ▢ 3 Tbsp heavy cream
• ▢ 1 Tbsp coarse sugar
• ▢ 1/2 tsp ground cinnamon
• ▢ 1/4 C powdered sugar
• ▢ 1 Tbsp water
• ▢ 1/4 tsp apple pie spice

Instructions

 

• Preheat the oven to 425°F.
• In a stand mixer, mix the flour, sugar, salt, baking powder, and apple pie spice. Using the paddle attachment work in the butter just until the mixture is crumbly about 1-2 minutes on low. Then stir in the chopped apple and ground cinnamon.
• In a separate bowl, whisk together the eggs, vanilla, and applesauce. Then add the liquid ingredients to the dry ingredients and mix until all is moistened and holds together. Line a baking sheet with parchment paper. Sprinkle a bit of flour on top of the parchment paper. Scrape the dough onto the floured parchment paper, and divide in half forming two--five inch circles about 3/4" thick. Using a bench knife, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them.
• Mix together the coarse sugar and cinnamon. Brush each circle with the heavy cream and sprinkle with the sugar/cinnamon topping.
• Bake the scones for 18 minutes, or until golden brown. Remove the scones from the oven, and place on a cooling rack. Make glaze: combine powdered sugar, water, and apple pie spice, mix well and pour over the scones. Serve warm.
• Store leftover room temperature scones in a sealed container for up to 3 days.

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Course: Breakfast

Cuisine: American

Thank you again Rachel for having me today!