Big chunks of soft, sweet apple… The comforting aroma of cinnamon… It really is the perfect scone!

I understand that most apple bakes are saved for fall, but LOOK AT THOSE SCONES!!! I couldn’t help myself with baking this one in the chilly weather of February… So close to Spring, but fall memories linger in my mind.

I was excited and scared to try this one. I’ve had scones before, bought from the store, and they were… not great. Dry with an ok flavor, but a displeasing texture. Once again, I put my trust in King Arthur Baking and once again, they did not disappoint!
You can watch the video HERE, and please consider subscribing to our channel. Any watch revenue goes to funding this challenge. Butter ain’t cheap friends! 🙂 The link to the recipe on KA can be found HERE.

Feel free to follow us over on Facebook too! We usually have a pretty good discussion going on the weekends about these bakes, and I’m always happy to get feedback on your experiences with these recipes!

When I tell you that these were good, I mean that they were AMAZING. So good that I had to get them out of the house or I would eat them all. I boxed them up and sent them next door. (After I ate two or three.) Thank goodness I have neighbors that like baked treats!

Without further ado, here is the recipe! You can find my notes further down, if you are interested!

Print

Ingredients

• Scones

• 2 3/4 cups all purpose flour

• 1/3 cup granulated sugar

• 3/4 tsp salt

• 1 tbsp baking powder

• 1 tsp apple pie spice or cinnamon

• 8 tbsp butter, cold and cut into pats

• 3/4 cup fresh apple in 0.5″ chunks

• 3/4 cup cinnamon chips (or butterscotch or caramel chips)

• 2 large eggs

• 1 tsp vanilla

• 1/2 cup applesauce

• Topping

• 3 tbsp coarse sparkling sugar

• 1/2 tsp cinnamon

• milk or water for brushing

Print

Directions

• To make the dough: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.
• Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
• Stir in the chopped apple and cinnamon chips.
• In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
• Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
• Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
• Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.
• To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with a bit of water or milk, and sprinkle with the topping.
• Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
• Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
• To prepare for baking: For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. This time in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F.
• Bake the scones for 18 to 22 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.
• Remove the scones from the oven, and cool briefly on the pan. Scones are best served warm with butter and/or jam (or even apple butter) if you like. 
• Storage information: When they’re completely cool, wrap in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

When I tell you that this was an easy bake, I really do mean it. The most difficult part was waiting for them to cool down enough so I wouldn’t burn my mouth. For some reason, I though scones were fancy, and in my mind, fancy = complicated.

This recipe went together so quickly. I had to keep checking to make sure I hadn’t missed anything. (I did skip a step, as you will see in the video, but it was easily fixed! You know me, I can’t help with the chaos baking.)

Yes, I used my KitchenAid mixer. If I had been making a double batch of these to take somewhere or share at some kind of brunch, I would have used my apple core/peeling attachment as well. Can you ever have too many attachments for your KitchenAid mixer? I don’t think so. And I’m not just saying that because I have so many.

I hope you enjoyed week number seven of the challenge. Feel free to bake along with me! If you’ve missed any of the earlier recipes, that’s ok! Just pick up from here! I’m just in it for the fun and the tasty treats! Although I will say, my baking confidence is certainly improving! I make so many mistakes in the kitchen, but, other than the bacon tarts, I’ve ended up with something delicious every week. Six out of seven isn’t bad at all!

See you next week for an early taste of summer sunshine with a bake that I am sooooo excited about!

Some product links we post are affiliate links which help our channel a little at no cost to you. If you haven’t already, we’d appreciate it if you subscribe to our blog and channel to follow along. Thank you!