Whether it is morning, noon, or night, these Apple Cinnamon Scones will surely delight!
Whenever I think of scones, I am transported back to my first visit to London. We actually booked high tea the afternoon we arrived. I know that sounds unbelievable after a nine-hour flight. Not to mention transporting my daughter’s many suitcases through cobblestone streets to our hotel. That was the first time I moved her to the UK for a semester of college. I have since returned numerous times, and afternoon tea is always a highlight when I can squeeze it into a packed schedule. However, you don’t have to go all the way to London to savor the comforting flavor of these Apple Cinnamon Scones.
If you’re anything like me, you love to feel pampered. Baking scones at home is a wonderful way to recreate afternoon tea. Sitting down with a steaming cup of tea and fresh-out-of-the-oven scones will transport you to a different reality – at least for a few minutes.
The aroma wafting from the kitchen might transport you to a crisp autumn afternoon. Images of brightly colored leaves floating on a breeze can help make the hottest summer afternoon bearable. Because you can enjoy Apple Cinnamon Scones year-round, this recipe is one you will want to bookmark and keep nearby.
Why Is Using Very Cold Butter So Important?
If I could give you only one piece of advice when baking scones, it would be to freeze your butter first. Unlike other recipes where you beat the butter with the sugar, when baking scones, you want to cut in or combine the butter by hand with the dry ingredients. That leaves little pockets of butter that will melt while baking – giving you flaky, delicious scones.
Many people like to grate the frozen butter rather than cut it into small pieces, which will work fine in this recipe. You can even grate it and freeze it again the night before. You also want to use a cold egg and buttermilk – none of those “room temperature” directions here. Once you start, work quickly so that your ingredients stay cold. If the butter melts, the scones will not be flaky.
How to Make Ahead and Store?
Apple Cinnamon Scones can easily be made ahead and stored for future use. You can cut your wedges, place them (unbaked) on parchment or wax paper in a dish and freeze them before putting them in a freezer storage bag for baking later. The frozen dough will remain fresh for up to a month or so. If you use this method, you can cook them from frozen, but add another 2 – 3 minutes of baking time.
You can also bake them now, freeze them when cool (without the glaze), and store them in a freezer bag or container for up to four months. Once defrosted, reheat for a few minutes in the oven if you like. Always let the Apple Cinnamon Scones cool a little before adding the glaze.
Serving Suggestions
Of course, the first thought I always have when baking scones is afternoon tea. It will not take long to whip up some Veggie and Herb Cheese Tea Sandwiches to enjoy with your Apple Cinnamon Scones. Create a variety by adding some thinly sliced cucumber, smoked salmon, or leftover rotisserie chicken to the sandwiches. Brew a pot of your favorite tea, curl up on the sofa with a cozy blanket and good book, and enjoy!
Aside from treating yourself to a decadent afternoon tea, you can serve the scones with fluffy scrambled eggs for breakfast or warm for dessert after dinner with a scoop of French vanilla ice cream. In other words, Apple Cinnamon Scones are good anytime, anywhere, and with anything!
Apple Cinnamon Scones
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 3/4 teaspoon salt
- 8 tablespoons unsalted butter very cold, cut into small pieces or grated
- 1/2 cup buttermilk or heavy cream
- 1 large egg
- 1 cup apple peeled and cut into small cubes
- 1 cup powdered sugar
- 2-3 tablespoons whole milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt.
- Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together buttermilk and egg. Pour into the dry ingredients and stir until just combined.
- Fold in the apple cubes gently to distribute them evenly throughout the dough.
- Turn the dough out onto a lightly floured surface and shape into a round disk. Cut into 12 wedges.
- Place the wedges on the prepared baking sheet and bake for about 15 minutes or until golden brown.
- While the scones are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
- Once the scones are done, let them cool slightly before drizzling with the vanilla glaze.
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