King Arthur Fresh Apple Cinnamon Scones
March 27, 2015
"These are amazing!!!! I adapted their recipe for my own purpose. love their site and their flour"
- Serving Size: 1 (83.5 g)
- Calories 244.7
- Total Fat - 9 g
- Saturated Fat - 5.2 g
- Cholesterol - 55.1 mg
- Sodium - 270 mg
- Total Carbohydrate - 38.6 g
- Dietary Fiber - 5.4 g
- Sugars - 9.5 g
- Protein - 4.6 g
- Calcium - 180.2 mg
- Iron - 1.3 mg
- Vitamin C - 1.1 mg
- Thiamin - 0 mg
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.
Work in the butter just until the mixture is crumbly
Stir in the grated apple and cinnamon chips. Add the eggs, vanilla, and applesauce. Stir until all is moistened and holds together.
Heat oven 425 degrees (I use oven at 450 myself).
Scrape the dough onto the pan, and divide it in half.
Gently pat and round each half into a 5" to 5 1/2" circle about 3/4" thick.
TO MAKE THE TOPPING
Stir together the sugar and cinnamon, and sprinkle with the topping.
Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.
Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn't look wet or unbaked.
Tips & Variations
No special items needed.