Nothing's better on a cool fall day than warm scones -- fresh out of the oven. Chef Fabiola Donnelly, author of the blog, "Not Just Baked," stopped by to share her recipe for Apple Cinnamon Scones.
You'll find Fabiola's recipe on her blog here and below.
Apple Cinnamon Scones
- 4 3/4 flour, plus more for dusting
- 1/2 cup sugar, I use organic cane sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 1/4 teaspoon fine sea salt
- 3/4 teaspoon baking soda
- 8 oz unsalted butter, ice cold ,cubed
- 1 large apple, chopped, I used Granny Smith
- 1 1/2 cup buttermilk, ice cold
- 1 egg plus 1 teaspoon water for egg wash, whisk to combine
Place oven rack in center of oven and preheat to 400 degrees.
Get parchment lined baking sheet and egg wash with brush ready to go.
1. Place flour, sugar, baking powder, cinnamon, salt, and baking soda in a large bowl, whisk to combine. Add ice cold butter cubes, rub butter into flour forming small pea sized chunks using your fingers. Add apples, mix using your hands. Add buttermilk, using a spatula, combine gently.
Make sure to keep everything cold, if your hands warm up, run under cold water and place bowl in fridge for a few minutes. The key to perfect scones is keeping everything cold.
2. Turn dough out onto a lightly floured counter. Bring dough together gently, forming a uniform disk, use a bench scraper to cut into two even pieces. Form each piece into a circle 1 1/2 inch thick. Cut each circle into 8 even triangles using a knife or bench scraper. For better results, place unbaked scones in freezer for a minimum for 30 minutes.
3. Remove from freezer, and place on a parchment lined baking sheet. Brush with egg wash and bake for 25 minutes. Remove from oven, and place on cooling rack.
Best enjoyed freshly baked. Place leftovers in airtight container, and leave at room temperature for up to three days. Warm for 30 seconds. For longer storage, place in Ziploc bag in freezer for up to 1 month.