Pink Lady Scones
Serves: 14
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon ground cloves
  • ¼ cup cold unsalted butter, cubed
  • 1 cup (¼-inch) diced Pink Lady apples
  • 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  • ½ teaspoon vanilla extract
  • 2 tablespoons pink sparkling sugar
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, ginger, salt, and cloves. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add apples, stirring well.
  3. In a small bowl, stir together 1 cup cold cream and vanilla extract. Add cream mixture to flour mixture, stirring just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms. (If dough seems dry, add more cream, 1 tablespoon at a time.)
  4. Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 1¾-inch round cutter dipped in flour, cut 14 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cold cream, and sprinkle with sparkling sugar.
  5. Bake until scones are golden brown and a wooden pick inserted in centers comes out clean, 17 to 20 minutes. Let cool on baking sheet for 5 minutes. Serve warm.
Recipe by TeaTime Magazine at