Ingredients

The following ingredients have 16 Servings
  • 1/2 cup milk
  • 3 tablespoons coarse sparkling sugar
  • 1/2 teaspoon ground cinnamon
  • 2 3/4 cups unbleached flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 cup (8 tablespoons) cold butter
  • 3/4 cup chopped unpeeled apple, in 1/2″ pieces
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup applesauce, unsweetened preferred

Instruction

  • In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon. Work in the butter just until the mixture is crumbly. Stir in the chopped apple.
  • In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce and add the liquid ingredients to the dry ingredients, stirring until it begins to hold together.
  • Line a baking sheet with parchment and sprinkle lightly with flour; or use an ungreased baking pan, also sprinkled lightly with flour.
  • Scrape the dough onto the floured parchment or pan. Gently pat into a rectangle shape about an inch thick. Using a sharp knife or bread scraper, cut the rectangle in half and then cut each half rectangle in another half – you will have 4 large squares. And then cut each square diagonally into 4 small triangles.
  • Carefully pull the wedges apart and place on the prepared pan — about 1/2″ space between wedges.
  • To make the topping: Stir together the coarse sugar and cinnamon. Brush each wedge with milk, and sprinkle with the topping. For best texture, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
  • Bake the scones for 14 to 16 minutes, or until they are golden brown. Cool briefly on the pan and serve warm. These will keep for several days at room temperature if wrapped in plastic wrap.