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Apple Snickerdoodle Scones
Apple Snickerdoodle Scones are loaded with sweet apples and cinnamon spice flavors. Bake up a batch for breakfast or brunch!
Ingredients
1/2 cup unsalted butter (1 stick)
2 1/2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 teaspoons ground cinnamon, divided
Few grinds fresh nutmeg
1/4 teaspoon ground cloves
1 whole large egg
1/3 cup brown sugar, packed
1/2 cup plus two tablespoons heavy whipping cream
1 1/2 teaspoons vanilla extract
1 medium Granny Smith apple
1 medium red delicious apple
2 tablespoons granulated sugar
Instructions
- Preheat the oven to 375 degrees F with oven rack in the center.
- Line a rimmed sheet tray with parchment paper, (not a rimless cookie sheet).
- Cut the stick of butter in half the long way then each half in half the long way. Take these four long sticks and cut small pieces from one end to the other and lay them out on a dinner plate. Place the dinner plate with butter in the freezer.
- In a large bowl, whisk flour, baking powder, cream of tartar, salt, one teaspoon of the cinnamon, nutmeg and cloves.
- In a medium bowl, beat the egg. Whisk in the brown sugar, ½ cup of the cream and the vanilla extract.
- Peel, core and shred the apples on the large holes of a box grater and stir into the egg and cream mixture.
- Use a pastry cutter or two firm forks and cut the butter into the flour mixture until the butter is pea sized.
- With a firm rubber spatula, scrape the wet ingredients into the dry and mix just until there is no more dry showing. Do not over work the dough.
- Scrape out onto a well-floured surface and with your hands, gently shape into an eight-inch circle.
- Brush the top using the two tablespoons of heavy cream.
- Mix the granulated sugar with the remaining teaspoon of cinnamon and sprinkle over the cream topped circle.
- Using a sharp knife or a bench scraper, cut into eight or ten wedges.
- Flour a flexible spatula and pick up one scone at a time and gently slide onto the prepared pan. Line them up so that they sit every other for perfect pan placement (two rows, point of wedges faces left, then right, etc.).
- Bake 25 minutes then test for doneness by gently poking top and inserting a toothpick into center. If the toothpick still has raw dough, bake in two-minute increments until done. Ours took exactly 25 minutes.
- Serve warm. Or cool on a wire rack to be served later.
- Store in an air tight container once cooled, for up to two days.
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