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Apple Scones Recipe

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Servings 16 scones

Ingredients
  

  • 4.66 cups flour
  • 3/4 cups sugar
  • 1 tbsp cinnamon
  • 5 tsp baking powder
  • 1/4 tsp salt
  • 2 sticks unsalted butter (cold and cubed)
  • 2 large tart apples, grated
  • 3/4 cup heavy cream

Instructions
 

  • Combine flour, sugar, cinnamon, baking powder, and salt in a large bowl.
  • Cut cold butter into dries, using a pastry blender, two forks, or your fingertips. Cut butter in until pea-size pieces of butter remain and the flour looks sandy.
  • Add grated apple, leaving remaining juices out.
  • Add cream until the dough comes together. Mix only until incorporated.
  • Divide dough into two balls. Press dough out to 8 inches on a floured work surface. Cut into 8 triangles.
  • Bake at 350 degrees for 18-24 minutes, turning halfway for even baking. Scones are done when the tops of the scones bounce back when pressed. Let cool.

Notes

Try to gently form the dough. Just like biscuits, scones can become tough if over-handled.
Replace apple with pear. More or less cream may be needed.
Change up the spices. Nutmeg, clove, ginger.
Shaped raw scones freeze very well. Place on a sheet pan to freeze. After frozen, place it in a bag or container. Keeps for 3 months. Let scones reforest for 20 minutes before baking and adjust the bake time. They will take longer.
Deibel Lab Test Available (PDF)