Hoffman Media


Apple-Cinnamon-Walnut Scones

Apple-Cinnamon-Walnut Scones

2 cups self-rising flour* 

3 tablespoons sugar

1/4 cup cold salted butter

1 cup diced, peeled green apple

1/4 cup chopped walnuts, toasted

1/3 cup cinnamon baking chips

2/3 cup cold heavy whipping cream

1 large egg

1/2 teaspoon vanilla extract

1 tablespoon turbinado sugar

• Preheat oven to 350°.

• Line a baking sheet with parchment paper.  

• In a medium bowl, combine flour and sugar, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add apple, walnuts, and cinnamon chips, stirring to combine. Set aside.   

• In a small bowl, combine cream, egg, and vanilla extract, whisking well. Add to flour mixture, stirring until mixture comes together and forms a soft dough. (If dough seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.)

• Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheet. Sprinkle tops of scones with turbinado sugar. 

• Bake until light golden brown, approximately 20 minutes.


*For testing purposes, we used White Lily Enriched Bleached Self-Rising Flour, available in grocery stores throughout the Southeastern region of the United States and online at whitelily.com.

For testing purposes, we used Hershey’s Cinnamon Baking Chips. 

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