Almond, Apple Cinnamon Scones
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
44
Sourness
35
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
White Sugar1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt6 tbsps
Shortening (chilled)1 cup
Plain Yogurt1 tbsp
Milk1.5 tsps
Almond Extract2 tbsps
Cinnamon Sugar1 cup
Almond (sliced)Directions:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Line a baking sheet with parchment paper
3
Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl
4
Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal
5
Stir in the chopped apples
6
Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth
7
Stir the egg mixture into the flour mixture just until blended
8
Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times
9
Pat dough into a 7 inch diameter circle about 1 1/2 inch thick
10
Cut dough into 8 wedges, and place on prepared baking sheet
11
To make the scone topping, whisk the milk and 1 egg together in a small bowl
12
Brush tops of scones with the egg mixture
13
Sprinkle each scone with cinnamon sugar and almonds
14
Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes
15
Remove from oven and cool on a wire rack
16
Serve warm or at room temperature