While Autumn weather is knocking at the front door, we’re squeezing in one last bit of summer by spending a week at the beach with our children and other family members. It’s raining today, but I don’t mind. I’m on vacation and beach vacations are good for the soul. We’ve taken naps, ate too much, kayaked in Currituck Sound and walked on the beach. We have a pool and hot tub and lots of energetic young adults 🙂 Fun memories!
Before we left I took a few minutes to enjoy a ‘baking day.’ Beach vacations and baking day – both favorite activities of mine!
These apple cinnamon scones are simple to make and packed with warm fuzzy fall flavors. I’ve baked with cinnamon chips once before and while I can’t say they are a favorite ingredient, they are perfect in this recipe. Mix together the dry ingredients then add the chips.
Stir in fresh chopped apples with or without the skin.
Make a well in the center and add applesauce, vanilla and eggs. Fold together just until all is moistened and the dough holds together.
Form the dough into two rounds and sprinkle with a topping of cinnamon and turbinado sugar. Slice each disc into 6 pieces and pull the wedges apart slightly before baking on a parchment lined baking sheet.
The scones are light and fluffy with a crispy sweet crust and large chunks of apple.
Served slightly warm, these were a big hit and an instant favorite fall treat.
- 2¾ cups unbleached all-purpose flour
- ⅓ cup granulated sugar
- ¾ teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup cold unsalted butter, diced (1 stick)
- ¾ cup chopped fresh apple with peel
- ¾ cup cinnamon chips
- 2 large eggs
- 1 teaspoon vanilla sugar
- ½ cup unsweetened applesauce
- 3 tablespoons turbinado sugar
- 1 teaspoon ground cinnamon
- In a large mixing bowl combine the flour, sugar, salt, baking powder and cinnamon. Blend in the butter by hand until unevenly crumbly with some larger chucks of butter remaining. Stir in the diced apple and cinnamon chips.
- In a small mixing bowl whisk together the apple sauce, eggs, and vanilla.
- Make a well in the center of the flour mixture and add the applesauce and eggs.
- Fold together using a rubber spatula just until it holds together. Do not over mix.
- Line a large baking sheet with parchment paper.
- Divide the dough in half and press each into a disc about 5 - 5½ inches in diameter and about ¾ inch thick and place on the parchment lined baking sheet.
- Stir together the turbinado sugar and cinnamon. Brush each round with a little milk then sprinkle with the sugar and cinnamon mixture.
- Run a sharp knife under cold water then slice each circle into 6 wedges. Pull the wedges away from the center to separate them just about ½ inch apart. Place the scones in the freezer for 30 minutes and preheat the oven to 425 degrees.
- Bake the scones for 20 - 22 minutes or until golden brown. Pull a scone apart from the others to make sure the dough does not look wet or unbaked. Cool on the pan for about 10 minutes then serve warm. Store cooled scones tightly wrapped at room temperature.
While I’m still craving mango and pineapple and have 50 summer recipes I didn’t get made this summer, I’m always thrilled to break out the apple desserts and pumpkin anything. Let the comfort season begin!
Thanks so much for stopping by!