It’s apple season and what could start your day better than an apple cinnamon scone. One apple with a little work and you’re the hero of breakfast. Easy and quick.
A very nice scone
Notes: I chopped the apples about a quarter of an inch. My wife felt they should be a little bigger, so the recipe reflects that. I’m ok either way. With scones just like biscuits, do not over mix. When adding the wet to the dry, stop as soon as it is all incorporated.
Preheat oven to 400 degrees convection and prep baking pan with parchment paper. Peel and chop one medium apple (this is a Johnamac) into 3/8 inch pieces.
Chop six tablespoons of butter into small bits.
Place 2 cups AP flour, 1/2 cup sugar, 1 T baking powder, 1/2 t baking soda, 1/2 t salt and 1 t cinnamon into a mixing bowl and mix well. Add the butter and “cut in” with a large fork.
Add one egg to 1/2 cup milk and beat well.
Add the egg/milk to the dry and mix until all is incorporated. Do not over mix. Add the apple and mix gently.
Place on floured surface and form into a 7-inch disk. Cut into eight wedges.
Mix 2 T sugar and 1 t cinnamon in a small bowl and mix well.
Place wedges on prepared cooking sheet. Coat with a brushing of milk.
Top generously with the sugar/cinnamon mixture.
Place in the preheated 400-degree oven for 15 minutes or until golden brown.
July 8, 2016