Apple-Cinnamon-Walnut-Scones

With ingredients like chopped green apples, cinnamon morsels, and toasted walnuts signaling the arrival of fall, this toothsome scone is sure to become a teatime favorite.

Apple-Cinnamon-Walnut Scones
Yield: 11 to 14 scones • Preparation: 15 minutes • Bake: 20 minutes
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Ingredients
  1. 2 cups self-rising flour*
  2. 3 tablespoons sugar
  3. ¼ cup cold salted butter
  4. 1 cup diced, peeled green apple
  5. ¼ cup chopped walnuts, toasted
  6. ⅓ cup cinnamon baking chips†
  7. ⅔ cup cold heavy whipping cream
  8. 1 large egg
  9. ½ teaspoon vanilla extract
  10. 1 tablespoon turbinado sugar
Instructions
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper.
  3. 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.
  4. 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.)
  5. Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheet. Sprinkle tops of scones with turbinado sugar.
  6. Bake until light golden brown, approximately 20 minutes.
Notes
  1. *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.
  2. †For testing purposes, we used Hershey’s Cinnamon Baking Chips.
  3. When making scones for a crowd, prepare a few batches at a time, but do not bake. Freeze the raw scones on parchment-lined baking sheets, transfer scones to airtight containers, and keep frozen for up to three months. An hour or two before the event, bake frozen scones according to recipe directions until golden brown.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime September/October 2012

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