Packed with chunks of crisp apples, applesauce, and lots of cinnamon these scones are perfect for fall!
Course Snack
Cuisine American
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Servings 12scones
Calories 273
Author Annalise Sandberg
Ingredients
For the Scones:
2 ¾cupall-purpose flour(330 grams)
1/3cuppacked light or dark brown sugar(70 grams)
3/4teaspoonsalt
1tablespoonbaking powder
1/2teaspoonground cinnamon
1/2cupunsalted butter, cold and cubed (1 stick, 113 grams)
3/4cupsmall dice fresh apple, peeled (85 grams)
1/2cupunsweetened applesauce(120 grams)
2large eggs
1teaspoonvanilla extract
Topping:
1large egg + 1 tablespoon water,for egg wash
3tablespoonscoarse or sparkling sugar
1/2teaspoonground cinnamon
Icing:
1cuppowdered sugar, sifted (113 grams)
1/4teaspoonground cinnamon
1-2tablespoonsmilk or cream
Instructions
Combine the flour, sugar, salt, baking powder, and cinnamon in a bowl. Add the butter and cut into the dry ingredients with a pastry blender or fork. Add the diced apples.
In a separate bowl combine the applesauce, eggs, and vanilla extract. Add to the dry ingredients and mix to make a shaggy dough.
Dump out onto a clean surface and knead with your hands gently to bring the dough into a ball.
Divide the dough in 2 and shape each into a disk about 1-2 inches tall. Cut each disk into 6 wedges.
Transfer wedges to a sheet pan lined with parchment paper.
Chill in the freezer for 30 minutes. Meanwhile, preheat oven to 425 degrees F.
Brush with egg wash. Combine coarse sugar and cinnamon and sprinkle over the top.
Bake until tops begin to turn golden brown, about 15-20 minutes.
To make the icing, combine the powdered sugar, cinnamon and milk until smooth. Drizzle over warm or cool scones. Let sit 15 minutes for icing to set, then serve.
Scones are best served the day they are baked, but can be stored in an airtight container in the fridge for several days.