I am not quite done with the fall flavors quite yet! I try to take full advantage of having large quantities of orchard apples at my disposal. So, that generally means an influx of baked goods going through my kitchen in late September through October. It’s not like there is a holiday that is surrounded by candy or anything this month… As a food blogger, it can be hard to keep up and not give my whole family diabetes! Ha! I try to spread the baked goods out, but still create and enjoy the seasonal treats. Obviously sweets are the easiest, funnest way to incorporate and enjoy all the season goods, including the excuse to bake with Halloween candy. Buuutttt, sometimes a savory treat will budge its way into the line up. Not that scones are considered a savory dish. But it’s a breakfast food, so it can be whatever we want it to! I mean, we’re able to eat cinnamon rolls in the early AM and call it breakfast. Ah yes, the meal title eliminates all judgement. The best excuse.
Anyway, let’s finally talk about these scones. They are epitome of THE ideal fall treat. Okay, maybe that’s a little presumptuous. At least in the apple breakfast category. (See what I did there? That way apple pie isn’t overlooked, because I don’t even have to say why.) You get the point.
So, these scones are filled with actual, real-life apple chunks. Fresh from the apple. And applesauce. So you get the best of both worlds. And obviously spices. All the right spices. Cinnamon and nutmeg are always the fall spices. My favorite. Oh right, we can’t forget about ginger and cardamom. You get the point. I digress, once again. These scones are moist, a little flaky and fully satisfying. They make your house smell divine while baking. These will be gobbled up by kids and adults alike. Perfect for a Sunday breakfast treat or a great contribution to any breakfast/brunch get together.
Recipe adapted from King Arthur Flour
Apple Cinnamon Scones
These are THE fall scone you need. Tender, flaky and full of those classic fall flavors thanks to fresh apples and warm spices. Serve with a cup of coffee or afternoon tea.
For the scones
- 2 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon allspice
- 1/2 cup cold, unsalted butter, cut into pieces
- 1 medium apple, cored and finely chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
For the topping
- 3 Tablespoons coarse raw sugar
- 1/2 teaspoon ground cinnamon
- milk for brushing
- Line a baking sheet with parchment paper or silpat.
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and spices. Cut the butter into the flour mixture with a pastry cutter or two butter knives until there are no pieces larger than a pea left. Stir in the chopped apple pieces.
- In a separate mixing bowl, whisk together the eggs, vanilla extract and applesauce until combined. Pour the applesauce mixture into the dry mixture and stir until no flour streaks remain and the dough holds together.
- Lightly flour your work surface and scrape the dough out. Pat the dough into a ball, then flatten with your hand into a 5-6” inch circle.
- In a small bowl, combine the raw sugar and cinnamon for the topping. Mix until combined. Brush the dough round with milk and sprinkle the cinnamon sugar topping over the dough. Slice the dough into 8 wedges. Carefully transfer the wedges with a spatula to the prepared baking sheet, spacing at least 1 inch apart.
- Place the pan in the freezer, uncovered for 30 minutes. Meanwhile, preheat the oven to 425ºF.
- Once the scones have chilled, place in the oven and bake for 18-22 minutes, or until they are golden brown and a toothpick inserted in the center of one comes out clean. Remove from the oven and let cool for a few minutes before serving.
- Store any leftovers, well wrapped in the refrigerator, warming again before serving.