Mmmmm…scones. And my scones are not your taste-like-cardboard-hard-as-rocks kind of scones either. So if you are a scone hater, maybe this recipe will change your mind. My Rustic Apple Cinnamon Sugar Scones are tender, filled with chunks of apple that have been tossed in brown sugar and cinnamon, and topped with a little raw sugar for a nice crunch. Scones are easy to make (No really! I swear!) and I will throw ya some tips and tricks throughout this post so you can have scone making success too!
Want to know what makes these scones “Rustic Apple Cinnamon Sugar Scones?” Because they are ugly ((((sigh)))). But if you throw the word rustic on something, it makes it sound better 🙂 I started making scones a few years ago, after my friend Glenn, who I work with, asked if I would make him some blueberry scones for his birthday. I had never made scones before, and wasn’t necessarily all that sure about the whole scone making thing. Did people even like scones? But I made some blueberry scones anyways, and brought them in for Glenn and everyone at work. Oh my goodness….I can’t tell you how many people stopped me that day to tell me how good the scones were. Days, weeks, and even months later, people still ask me to make my killer blueberry scones (which I do fairly often)! Today’s recipe is just an apple cinnamon version of my blueberry scones. I have not actually posted a recipe for my blueberry scones here on the blog yet, however the VERY first post on my blog was my Plum Jam Scones. You can check out that post for step by step pictures on the scone making process. And I will make my blueberry scones for you guys soon too!
Rustic Apple Cinnamon Sugar SconesPrint Recipe
- SCONE DOUGH:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons white granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 egg, beaten
- 1 tablespoon vanilla extract
- 1/2 cup heavy whipping cream
- APPLE CINNAMON SUGAR MIXTURE:
- 1 firm apple, peeled and finely chopped (I used a Pink Lady apple)
- 1 tablespoon all-purpose flour
- 3/4 teaspoon ground cinnamon
- 2 tablespoons light brown sugar
- 1 egg
- 1 tablespoon heavy whipping cream
- raw sugar (I used C&H Washed Raw Sugar)
Preheat oven to 375-degrees. Line a baking sheet with parchment paper.
PREPARE SCONE DOUGH:
In a large mixing bowl, place a sifter in the bowl. Add the flour, baking powder, salt, sugar, cinnamon and nutmeg to the sifter. Run dry ingredients through the sifter. Add the cubed butter into the dry ingredients and use a pastry blender or two forks to cut the butter into the dry ingredients. Do not over work the dough and it is okay if there are small chunks of butter in your dough. Stir in the beaten egg, vanilla extract and heavy whipping cream into the dough. Mix until just combined. Set aside.
PREPARE APPLE CINNAMON SUGAR MIXTURE:
In a small bowl, add your finely chopped apple and sprinkle flour over the apple. Stir to combine. Add cinnamon and brown sugar to the apples and mix until combined.
Add the apple cinnamon sugar mixture to the scone dough a little at a time, folding it in by hand. If dough is sticky, place in the freezer for 15-30 minutes.
In a small bowl, stir together the heavy cream and egg.
Place the scone dough on a floured surface and press dough out into an 8-inch circle, approximately 2-inches high. Use a sharp knife to cut the scones into eight triangles. Place scones on parchment lined sheet pan. Use a pastry brush to gently brush the topping onto the tops of the scones. Sprinkle raw sugar on top of the scones and additional cinnamon, if desired.
Bake scones in 375-degree oven for 23-25 minutes, or until the tops of the scones are firm.
Remove baked scones from the oven and transfer to a wire rack to cool completely.
Store in an air tight container at room temperature. Scones will stay fresh for 2-3 days.
So I am gonna be honest with you guys…I was not feeling this recipe while I was making it, and almost just threw my scone dough away. My dough was super sticky for some reason, and I was having issues cutting the dough. Which is why these are “rustic.” I hate how the pictures of these scones turned out too. And I was unhappy with the bake on the first batch of scones I made, and was afraid they were going to be dry (but they weren’t). However, I made some adjustments on the oven temperature for the second batch and I was much happier with that…which is what I wrote in the recipe. Did I mention I hate the pictures? 😉 But when I took these scones into work, everyone loved them, so I changed my mind and decided to stop being selfish and share these with you despite my own feelings. Taste over looks!!
A few tips and tricks when making scones: all of your ingredients need to be SUPER cold. If you have time to pop your butter in the freezer for a few minutes, that will help. You need to cut your butter into small cubes and use a pastry blender to cut the butter into the dry ingredients. I have seen some people use a box grater to grate their butter, which looks like an awesome idea. Also, if your dough is super sticky, flour some parchment paper and plop your scone dough on top of the floured parchment paper, work into a circle, and put the dough in the freezer for about 30-minutes. Take the dough out of the freezer and finish shaping into your 8-inch circle, and then cut into triangles. I found the second batch of scone dough much easier to cut after being in the freezer for a few minutes. You don’t need a special scone pan to make these either. If you have one you can use it, otherwise just spread your scones out on a parchment lined baking sheet, with a little space between them.
And a close up so you can see that raw sugar, apples and sprinkle of cinnamon I put on top 🙂
Do you like scones?? I hope you make these! They really are easy….just read the recipe and this post in it’s entirety if you are going to make these. And reading my Plum Jam Scones post will show you step-by-step how to make scones— with PICTURES! I hope you enjoy these rustic beauties hehehe 🙂
I have linked this recipe up to the following link parties: What’s Cookin’ Wednesday, Pretty Pintastic Party, Monday Meal Plan, Weekend Potluck, Friday Frenzy. Click on the links to check out a ton of yummy recipes from tons of bloggers!!