• Dora Cavallo

ICED APPLE CINNAMON SCONES

These Iced Apple Cinnamon Scones are exactly what you need when you're craving the flavors of apple pie. I am a fan of all scones and these hit the spot with a cup of my morning coffee. The chunks of tart apple are a nice contrast with the buttery, flaky dough. They are delicious with a sprinkling of raw sugar but I was feeling extra today and drizzled mine with some cider icing.





I always love using Granny Smith or Golden Delicious apples for baking, but I've also had success with Honeycrisp, Gala and Jonagold. Do you have a favorite variety?



ICED APPLE CINNAMON SCONES

(serves 8)


INGREDIENTS

  • 2 cups all-purpose flour

  • 1 cup whole wheat flour

  • 1/3 cup sugar

  • 2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup heavy cream, cold

  • 1/2 cup buttermilk, cold

  • 2 sticks unsalted butter, frozen

  • 1 Granny Smith apple, peeled, quartered and chopped into small pieces

  • 1 tablespoon butter

  • 2 tablespoons brown sugar

  • 1/4 teaspoon cinnamon

  • pinch of salt, cardamon and nutmeg

APPLE CIDER ICING

  • 1 1/4 cups powdered sugar

  • 3 tablespoons apple cider


METHOD

  • Preheat oven to 375 degree

  • Heat 1 tablespoon of butter in a saucepan over medium heat. Add the apple pieces, brown sugar, salt and spices. Cook for 5-7 minutes until the apple begins to soften. Set aside to cool.

  • Sift the all-purpose flour, whole wheat flour, baking powder, and baking soda into a large mixing bowl. Add the sugar and salt and mix all the dry ingredients together.

  • Unwrap the frozen butter and coat the outside with the flour mixture (this will make grating easier) Using the large side of your grater, grate the frozen butter over the dry ingredients.

  • With a wooden spoon or your hands, gently mix the butter into the flour mixture until its evenly coated. Add the cooled apple mixture and gently stir together.

  • Add in the heavy cream and buttermilk and mix just until the dough comes together.

  • Pour the dough out onto a lightly floured board and press the shaggy dough into a round disc.

  • With a sharp knife, cut the dough into 8 equal wedges. (at this point you can freeze the dough and bake off at a later time, remember to add about 8-10 minutes baking time)

  • Place the scones onto a parchment lined sheet pan and bake for 25-30 minutes until golden brown.

  • To make the icing whisk the powdered sugar and cider until a smooth glaze is formed. Allow to cool, before drizzling the icing over the top.





TIPS

  • The scones are also delicious with a sprinkling of raw sugar instead of the icing.

  • Freeze your butter for for at least an hour.

  • Don't overwork the dough, after adding the cream and buttermilk, mix just until it comes together.

  • Scones are best the same day they are baked, but will keep in an airtight container for 2-3 days.

  • Freeze the dough, for a make ahead breakfast or brunch.

  • Add lemon or orange zest to the dry ingredients.


Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it #mgracebakeshop




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