Last weekend, I was blessed enough to enjoy a lovely spa weekend getaway with an amazing group of ladies. We were all looking forward to seeing one another, relaxing and recharging, and having a lot of fun. Since we would be staying in a hotel, I wanted to treat the girls to a bag full of breakfast treats. The bag included a few pieces of fruit, a piece of blueberry buckle (which I will feature in part 2 of this post later this week), and these delicious fresh apple cinnamon scones.
After I baked the scones, I wrapped them in small white bags I found at Michael’s to keep them fresh in the bag of breakfast treats.
I have been making these scones for quite some time now. For the longest time, my husband did not like scones…until he met these babies! I made them one evening a few years ago just to try out the recipe for the first time. The next morning, I wrapped a scone in a paper towel and sent it with my husband to enjoy on his way to work. Not long after he left, I received a text from him telling me that the scones were amazing! YES!!!!! I finally found a scone that he loved! These scones are always a big hit! I always add more apples than the recipe calls for, and cut the apples in chunks. For some reason, this time that I made them, I did not add as many extra apples as I normally do, and I cut the apples the size that the recipe suggests. BAD MOVE! I did not think they came out as well as they do when I make them my way. I usually double the amount of apples and cut them in about 3/4 in. chunks.
Fresh Apple Cinnamon Scones
2 3/4 cups (11 1/2 oz) Unbleached All-Purpose Flour
1/3 cup (2 3/8 oz) granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon Apple Pie Spice or ground cinnamon
1/2 cup (8 tablespoons) (4 oz) cold unsalted butter
3/4 cup (2 3/4 oz) chopped fresh apple, in 1/2″ pieces (about half a medium apple); leave the skin on, if you like (I use an entire apple and chop them in 3/4 in pieces.)
3/4 cup (4 oz) cinnamon chips (I use Hershey’s brand cinnamon chips. Not every grocery store has them. I find them at Jewel-Osco)
2 large eggs
1 teaspoon vanilla extract
1/2 cup (4 oz) applesauce, unsweetened preferred
3 tablespoons coarse white sparkling sugar
1/2 teaspoon ground cinnamon
1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.
2. Work in the butter 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, vanilla, and applesauce.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
5. Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
6. 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.
10. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
11. 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 way through; the edge shouldn’t look wet or unbaked.
12. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.
Yield: 12 scones.
Recipe Source: King Arthur Flour
*Keep all ingredients as cold as possible
*Do not overwork your scone dough
*You can freeze the scones after you shape them into triangles. Freeze them on a sheet pan for an hour, then place in a freezer bag. Bake them straight from the freezer. They may take a few extra minutes to bake.
*Refer to my tips and techniques page for more tips on making scones.
Bake and Share Ideas:
- Make a special breakfast bag like I did and deliver it to a friend just because or bring it on your next getaway. A breakfast bag would be great to take to a friend or caretaker in the hospital, or to a friend who just had a baby in the hospital.
- Take some scones to your next brunch to share
- Package a couple of scones, a bag of tea, and a tea towel and take them to a friend who needs a reminder to “slow down.
As I was photographing for this post, I noticed this quote from my yogi tea:
SPREAD THE LIGHT AND BE THE LIGHT FOR SOMEONE TODAY!!!
“SLOW DOWN” Tea Towel by Kimberly K. Carter
Kimberly K. Carter is a wonderful friend of mine who is an amazing graphic designer. She designed my blog including all of the artwork and the logo. A while back, she posted this “Slow Down” design on her Facebook page. I immediately fell in love with it, and asked her if she could make a tea towel out of the design. The evening of our first bake and share gathering, Kim blessed me with this beautiful hand made tea towel, and I told her I want two more!!! I love it so much! I smile every time I see this towel hanging in my kitchen. Thank you Kimberly K. Carter!!!!
The tea towel is available to purchase in Kim’s Esty shop. Click HERE to view her shop.
You might also Like: