Quick Fall Treat: Apple Cinnamon Scones

Friday, October 13, 2017

I love scones. But the scones I love might not really be classified as scones - moist, muffin-y, falling apart... Not those dry triangles you see everywhere else! We used to live near a bakery that sold the most amazing scones that were nothing like anything I'd ever had before. I would happily shell out the $3, since I just couldn't figure out how to make mine so incredible! Then a friend pointed me to this recipe for raspberry scones and I knew I could adapt that for whatever flavors I wanted. Finally, moist, muffin-y scones!

Can I even call them scones if they aren't triangular? Maybe... Maybe not? In any case, they're delicious and so simple to make. Give these a try for a quick fall treat!

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Apple Cinnamon Scones

1 cup all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
6 tbsp cold unsalted butter
1 medium apple, peeled & grated
2/3 cup whole milk ricotta
1/2 cup heavy cream
1/2 cup cinnamon chips (King Arthur Flour doesn't seem to make the ones I like anymore, but these are apparently a good substitute!)

3 tbsp powdered sugar
1/2 tsp cinnamon
1 tbsp heavy cream or apple cider

1. Preheat oven to 425 degrees. In medium bowl, mix dry ingredients with a fork (you can use 2 cups all-purpose flour and skip the whole wheat, the whole wheat just makes it "feel" a little healthier!).

2. Cut butter into small pieces and use a pastry blender or two knives to cut butter into dry ingredients until butter is in pea-sized chunks or smaller (you can also pulse in the food processor).

3. Add grated apple, ricotta, cream, and cinnamon chips. Mix with a fork until ingredients are wet (you want all or almost all of the dry ingredients to be totally incorporated, but it needs to look wet enough that it won't fall apart when you portion it out. Add a little cream if it's looking too dry!).

4. Portion dough out in 9 rounded pieces, approximately 1/4 cup each, and slightly flatten on a parchment-lined baking sheet. 

5. Bake at 425 degrees for 15 minutes, until tops are browned. Remove from oven and slide parchment paper with scones onto a cooling rack. 

6. Optional: Make a quick glaze out of 3 tbsp powdered sugar, 1/2 tsp cinnamon, and either 1 tbsp apple cider or heavy cream - add more liquid if glaze is too thick. Drizzle over scones and serve warm.

I hope this brightens up your Friday as much as it brightened mine!

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