Petite Apple Cinnamon Scones

🧂 Ingredients

• 2 3/4 cups unbleached flour
• 1/4 cup granulated sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 cup 8 tablespoons cold butter
• 3/4 cup chopped unpeeled apple

  in 1/2″ pieces
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup applesauce

  unsweetened preferred
• 1/2 cup milk
• 3 tablespoons coarse sparkling sugar
• 1/2 teaspoon ground cinnamon

Instructions

• 1 In a large mixing bowl, whisk together the flour, sugar, salt, baking powder,
  and cinnamon. Work in the butter just until the mixture is crumbly. Stir in the
  chopped apple.
• 2 In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce and
  add the liquid ingredients to the dry ingredients, stirring until it begins to
  hold together.
• 3 Line a baking sheet with parchment and sprinkle lightly with flour; or use an
  ungreased baking pan, also sprinkled lightly with flour.
• 4 Scrape the dough onto the floured parchment or pan. Gently pat into a rectangle
  shape about an inch thick. Using a sharp knife or bread scraper, cut the
  rectangle in half and then cut each half rectangle in another half – you will
  have 4 large squares. And then cut each square diagonally into 4 small
  triangles.
• 5 Carefully pull the wedges apart and place on the prepared pan — about 1/2″ space
  between wedges.
• 6 To make the topping: Stir together the coarse sugar and cinnamon. Brush each
  wedge with milk, and sprinkle with the topping. For best texture, place the pan
  of scones in the freezer for 30 minutes, uncovered. While the scones are
  chilling, preheat the oven to 425°F.
• 7 Bake the scones for 14 to 16 minutes, or until they are golden brown. Cool
  briefly on the pan and serve warm. These will keep for several days at room
  temperature if wrapped in plastic wrap.

Nutrition Info