Flaky dough studded with apples and flavored with cinnamon, these fresh apple scones are a delicious way to start the day.
I was inspired to make these scones after reading our Cook the Books Selection for this period......
Simona of Briciole selected our October/November selection this time around. She asked that we read The Secret, Book and Scone Society by Ellery Adams. You can read her invitation here and learn how to join us in the guidelines post.
This is the first novel I have read by Ellery Adams and I thoroughly enjoyed it. This is a story about secrets and healing from those secrets. It covers the lives of Nora, who owns a bookstore and has a way of knowing just what books to recommend to help heal whatever is troubling you; Hester who owns a bakery and will make a personalized scone after meeting you that is sure to soothe your troubled soul; Estelle who works at the local salon and learns everything there is to know about the local happenings; June who works at the Miracle Springs Spa where people gather from around the world searching for peace, happiness and comfort.
All of these women have secrets as I think we all do. The entire time I was reading this novel, The Stranger, by Billy Joel was running through my mind.
Fresh Apple Scones
- 2 3/4 c. flour
- 1/3 c. sugar
- 3/4 t. salt
- 1 T. baking powder
- 1 t. cinnamon
- 1 stick cold butter, divided into 8 pieces
- 1 fresh apple, peeled and chopped into 1/2" dice, I used honeycrisp
- 2 eggs
- 1 t. vanilla
- 1/2 c. unsweetened applesauce
- 1/4 c. heavy cream
- cinnamon sugar
- Place the flour, sugar, salt, baking powder and cinnamon in the bowl of a food processor. Pulse once to combine. Add the butter and pulse until crumbly with different size butter piece. Pour into a bowl and stir in the apple.
- Whisk together the eggs, vanilla and applesauce. Add to the dry ingredients and stir until combined and moistened. The dough will be thick and should hold together.
- Place onto a baking sheet that has been lined with parchment paper or a silicone mat and form into a 10-12" round, about 3/4" thick. Use a sharp knife to divide into 12 pieces. Move each piece slightly away from each other so they are not touching.
- Place into the freezer, uncovered for 30 minutes. Remove from freezer, brush with the cream and sprinkle with cinnamon sugar.
- Bake in a preheated 425* oven for about 20 minutes until browned and dry around the edges.