Cinnamon Apple Scones

It's tea-drinking weather. The days have been cool, clear, and decidedly autumnal. It is also APPLE SEASON . . . time for apple cider, apple crisp, and lately, apple scones! The apple makes them mildly sweet and also keeps them from being too dry. If you like your scones to be the consistency of biscotti or "hard tack," (as one tea-and-scone-loving friend puts it) this one is not for you. 


First the dry ingredients get sifted together into a bowl. (Or mixed. I opted for sifting because I just got a new sieve/sifter and I wanted to try it out.) 

Here's the star of the show: a Granny Smith apple. Grate it up. I used the larger side of my grater (not visible) because I like to taste bits of apple in my scone. 

Grated. Put it in the bowl with your dry ingredients and add the milk and a splash of vanilla if you're into that sort of thing. 

Mix it all up. I meant to add dried cranberries and completely forgot--whoops. Next time!

Turn your dough out onto a floured surface and knead it a few times. Then divide it in half and make two round discs. 

Put the dough on a greased baking sheet. Score the tops into six equal pieces (a dozen scones total) and brush them with a little milk. 

Sprinkle with cinnamon sugar, using as much or as little as you want. 

Bake them until they're golden brown. Try to keep your husband self from eating them all instantly. They beg to be enjoyed with a cup of tea!

My handsome Printz likes to drizzle his scone with caramel sauce. He couldn't wait for me to take a picture before biting into this one. 

Cinnamon Apple Scones

(Recipe adapted from Allrecipes.com)

Makes 12 scones

For the scones:

2 1/4 cups all-purpose flour

1/4 cup white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup cold butter, cut into small pieces

1 apple - peeled, cored, and shredded (I like to use Granny Smith, but others would work)

1/2 cup milk

1/4 teaspoon vanilla extract (optional)

For the topping:

2 tablespoons white sugar

1/2 teaspoon ground cinnamon

Mix together the cinnamon and 2 tablespoons sugar and set aside. Sift the flour, 1/4 cup sugar, baking powder, baking soda, and salt together into a large bowl. Rub in the butter until the mixture is crumbly. Stir in the shredded apple and vanilla. Add the milk gradually to form a wet dough. (Depending on how juicy the apple is, all of the milk may not be necessary.)

Place the dough on a floured surface and knead 8-10 times. Divide the dough in half and press it into two circles, roughly 6 inches each. Place them on a greased baking sheet and score the tops with a sharp knife. Brush with milk and sprinkle with cinnamon-sugar mixture. 

Bake at 425 F for 14-16 minutes, or until golden brown. Serve warm with butter and jam or drizzled with caramel sauce. Above all, serve with a cup of good tea.