Apple Cinnamon Scones
Ingredients
2-3/4 C all purpose flour
1/3 C granulated sugar
3/4 tsp salt
1 Tbsp baking powder
1 tsp Apple Pie Spice
1/2 C unsalted butter
1 granny smith apple, cored, peeled and cut into 1/2″ pieces
1 tsp ground cinnamon
2 large eggs
1 tsp vanilla extract
1/2 C unsweetened applesauce
3 Tbsp heavy cream
1 Tbsp coarse sugar
1/2 tsp ground cinnamon
1/4 C powdered sugar
1 Tbsp water
1/4 tsp apple pie spice
Directions
Preheat the oven to 425°F.
In a stand mixer, mix the flour, sugar, salt, baking powder, and apple pie spice. Using the paddle attachment work in the butter just until the mixture is crumbly about 1-2 minutes on low. Then stir in the chopped apple and ground cinnamon.
In a separate bowl, whisk together the eggs, vanilla, and applesauce. Then add the liquid ingredients to the dry ingredients and mix until all is moistened and holds together. Line a baking sheet with parchment paper. Sprinkle a bit of flour on top of the parchment paper. Scrape the dough onto the floured parchment paper, and divide in half forming two–five inch circles about 3/4″ thick. Using a bench knife, 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.
Mix together the coarse sugar and cinnamon. Brush each circle with the heavy cream and sprinkle with the sugar/cinnamon topping.
Bake the scones for 18 minutes, or until golden brown. Remove the scones from the oven, and place on a cooling rack.
Combine powdered sugar, water, and apple pie spice, mix well and pour over the scones. Serve warm.
Store leftover room temperature scones in a sealed container for up to 3 days.
