Description
Tender apple cubes and aromatic cinnamon fold into a flaky, buttery dough. Each wedge bakes golden and sparkles with a touch of sugar, offering warm spice and a melt-in-your-mouth crumb.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, chilled and cubed
- 1 medium apple, peeled, cored and diced
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons raw sugar
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
- Add chilled cubed butter and cut into the dry ingredients with a pastry cutter until mixture resembles coarse crumbs.
- Stir in diced apple until evenly distributed.
- In a separate bowl, whisk heavy cream, egg, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients and gently stir until just combined, taking care not to overmix.
- Turn dough onto a lightly floured surface, pat into a 1-inch thick circle, then cut into eight wedges.
- Place wedges on prepared baking sheet, brush tops with additional cream, and sprinkle with raw sugar.
- Bake for 15 to 18 minutes or until the scones are golden brown.
- Cool on a wire rack before serving.
Notes
- Ensure the butter is very cold for flakier scones.
- Do not overwork the dough to avoid dense scones.
- Apples can be swapped with pears or berries for a different flavor.
- Best served fresh on the day they are baked.