Apple Cinnamon Scones
from https://sallysbakingaddiction.com/

These deliciously spiced apple cinnamon scones are a quintessential fall treat, perfect with a warm cup of tea. They’re buttery soft with flaky centers, crisp-crumbly edges, and loaded with bits of sweet-tart juicy apples. Crunchy coarse sugar and caramel sauce are the perfect finishing touches!

I’ve learned that frozen grated butter is key to scone success. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. Remember, you don’t want to over-work scone dough.

To obtain a flaky center and a crumbly exterior, scone dough must remain cold. Cold dough won’t over-spread, either. Therefore, I highly recommend refrigerating the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning.

Before baking, brush the scones with heavy cream and sprinkle with coarse sugar. These extras add a lovely golden sheen with a bakery-style crunch. After that, bake the scones until golden brown.

Other topping options: You can certainly keep the scones plain or dust with confectioners’ sugar. Or try maple icing, brown butter icings, or simply vanilla icing.

2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
2 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
1/2 cup (120ml) heavy cream, plus 2 Tbsp for brushing
1 large egg, cold
1/2 cup (100g) packed light or dark brown sugar
1 teaspoon pure vanilla extract
1 heaping cup (125g) peeled and chopped apple

Optional Toppings
coarse sugar
1/2 cup (145g) store-bought or homemade caramel sauce

Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup heavy cream, the egg, brown sugar, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the apples, then mix together until everything appears moistened.

Lightly dust a work surface with flour. Pour the dough mixture on top and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 more Tablespoon of heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with remaining heavy cream and if desired for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your refrigerator has space!) and refrigerate the shaped scones for at least 15 minutes and up to 1 day.

Meanwhile, preheat the oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2–3 inches apart on the prepared baking sheet(s).

Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with optional caramel sauce.

Leftover scones keep well at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Yield: 8 scones