Ingredients

The following ingredients have 7 Servings
  • 2 cups pastry flour
  • 1 Tbsp baking powder
  • 1/4 tsp allspice
  • 1/2 tsp ginger
  • 1/4 tsp cinnamon
  • pinch of cardamom
  • pinch of salt
  • 1/4 cup cane sugar
  • 6 Tbsp (85 g) cold unsalted butter
  • 1/2 cup eggnog (or heavy cream, or half & half cream)
  • 1 egg
  • 1 tsp vanilla extract
  • 2 apples, peeled, cored, and diced

Instruction

  • Preheat the oven to 375°F/190°C. Line a large baking sheet with parchment paper or a silicone mat.
  • Peel and core apples. Cut into chunks.
  • In a large bowl whisk together flour, sugar, spices, baking powder, and salt.
  • Add the cubed butter to the flour mixture, then, using a pastry cutter or squeezing and pinching with your fingertips, work the butter until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea.
  • In a small bowl or measuring cup, pour the eggnog (or half and half cream), the vanilla extract, and add the egg. Beat with a whisk or a fork to mix well.
  • Pour the wet ingredients into the flour mixture, and stir gently with a fork or a spatula to just combine.
  • At this point, add the cubed apples.
  • Using the fork or your hands, lightly press the dough into a rough mass.
  • Turn the dough out onto a lightly floured wood board or countertop, and knead it until it just comes together.
  • Pat the dough into a rough circle about 1 inch thick.
  • Cut the circle into 6-8 wedges.
  • Place the wedges on the prepared baking sheet and brush gently the top with half and half cream. Sprinkle with sugar and place in the oven.
  • Bake for 20-25 minutes, or until pale golden.
  • Take out of the oven and let cool on a rack or enjoy warm.
  • Optional, make an eggnog glaze (a mix of eggnog and icing sugar) and drizzle it on your scones.