These Apple-Cinnamon-Walnut Drop Scones feature the best flavors of harvest season.
Apple-Cinnamon-Walnut Drop Scones
Yield: 11 to 14
- 2 cups self-rising flour, such as White Lily
- 3 tablespoons granulated sugar
- 4 tablespoons cold salted butter, cut into pieces
- 1 cup diced, peeled Granny Smith apple
- ¼ cup chopped walnuts, toasted
- 1⁄3 cup cinnamon baking morsels, such as Hershey’s
- 2⁄3 cup cold heavy whipping cream 1 large egg
- ½ 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 it resembles coarse crumbs. Add apple, walnuts, and cinnamon morsels, stirring to combine.
- In a small bowl, combine cream, egg, and vanilla extract, whisking well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheet. Sprinkle tops of scones with turbinado sugar.
- Bake until light golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
- Serve warm.
- Recommended Condiment: Faux Clotted Cream
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