Cinnamon Apple Scones

I made these scones last week for our Sunday School snack. I never made scones before, but decided it was about time to give them a try. I found the recipe on pintrest and even though the recipe looks long, they really aren't that difficult to make. I really like the butterscotch chips and little chunks of apple throughout the scones. Now I'm going to have to try some different varieties!

Cinnamon Apple Scones

2 3/4 cups flour
1/3 cup granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon

1/2 cup cold butter, cut into pats
.
3/4 cup chopped fresh apple, cut into 1/2 inch pieces
3/4 cup butterscotch chips

2 large eggs
1 tsp. vanilla
1/2 cup applesauce

3 Tbsp. coarse sugar
1/2 tsp. cinnamon

1. Whisk together the first 5 ingredients.

2. Add 1/2 cup (8 tablespoons) cold butter, cut into pats. Work it into the flour mixture just until everything is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

3. Stir in 3/4 cup chopped fresh apple, cut in 1/2″ pieces and 3/4 cup butterscotch chips

4. In a separate bowl, whisk together the eggs, vanilla and applesauce.

5. Add these liquid ingredients to the dry ingredients, and stir until all is moistened and holds together.

6. Line a baking sheet with parchment paper if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.

7. Stir together the sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.
Using a knife that you’ve run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.

8. While the scones are chilling, preheat the oven to 425°F. Bake the scones for 18 to 22 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked. Remove the scones from the oven, and cool briefly on the pan before transferring to a rack.