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Tray of just backed Apple Cinnamon Scones.

Apple Cinnamon Scones

5 from 2 votes
This recipe is adapted from the National Trust Book of Scones by Sarah Mercer
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Servings: 12
Ingredients Method

Ingredients
  

  • 4 cups All-Purpose Flour
  • 10 Tbsp Butter, cubed and very cold I used salted butter
  • 1/2 cup Sugar
  • 3 Tbsp Baking Powder
  • 2 tsp Cinnamon
  • 1 tsp Salt
  • 1 large Apple, peeled and diced I used a Gala apple
  • 1 large Egg, beaten And another for egg wash glaze
  • 3/4 cup Milk I used 2% milk
Cinnamon Sugar Topping
  • 1/4 cup Sugar
  • 1 Tbsp Cinnamon
  • Pinch of salt
  • 1/4 cup Butter, melted I used salted

Method
 

  1. Preheat oven to 400° , and line a baking sheet with parchment
  2. Sift flour, baking powder, sugar, cinnamon and salt and into large mixing bowl
  3. Add butter and using pastry cutter, fork, and/or fingers combine until mixture is crumbly
  4. Add beaten egg and milk and form into sticky dough
  5. Fold in diced apple
  6. Turn out onto floured surface, knead a few times and form into ball. Pat out into circle, then roll to 1-1/4" thick
  7. Using round biscuit cutter, cut out scones and place on baking tray
  8. Brush tops of scones with beaten egg and bake for 10-12 minutes or until risen and golden brown
  9. While scones are in over, melt 1/4 cup butter over low heat and combine sugar, cinnamon and pinch of salt for topping.
  10. Let scones cool for a few minutes then brush tops with melted butter and sprinkle with cinnamon sugar, using a small strainer is helpful