These apple scones are perfect for Fall baking, and of course, apple season. I’m a firm believer that when you’re baking with apples, it’s best to cook them first with brown sugar, butter, and cinnamon. This way the apples will soften and it’ll add great flavour to your baking.
Ingredients
2 medium apples
1/4 cup brown sugar
1 tbsp unsalted butter
2 tsp cinnamon
1/2 cup 3.25% milk -room temperature
1 large egg -room temperature
1 tsp vanilla
1/2 cup unsalted butter -room temperature
2 1/2 cups flour
3 tsp baking powder
1/4 cup sugar
1 tsp cinnamon
1 tbsp milk
7-9 tbsp icing sugar
Directions
- Peel the apples and dice into small pieces.
- Put the apples, brown sugar, butter, and cinnamon into a pot.
- Heat on medium and mix often.
- When the mixture begins to bubble, reduce the heat a little. Cook until the apples begin to soften.
- Remove from heat and cool.
- Line a large cookie sheet with parchment paper.
- Pre-heat the oven to 350 degrees F.
- Whisk together the milk, egg, vanilla, and apple mixture. Set aside.
- Put the butter in a large bowl.
- Put the flour, baking powder, sugar, and cinnamon into a sifter. Sift the dry ingredients on top of the butter.
- Cut the butter into the dry ingredients.
- Pour the wet ingredients into the dry ingredients and mix together using a spoon.
- Knead to incorporate the ingredients. Don't overwork the dough. The ingredients don’t have to be fully combined.
- The dough will be soft.
- Flour a hard surface and place the dough on top. Flour the top of the dough as well.
- Flatten the dough till it’s roughly 1 inch thick. Keep the dough in a circle.
- Using a sharp knife, cut the dough into 8 triangles.
- Place on the parchment paper.
- Bake for 23-25 minutes.
- Place the scones on a wire rack to cool.
- When the scones are cooled, whisk together the milk and icing sugar until smooth.
- Drizzle the icing on top of the scones.
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