SNICKERDOODLE APPLE SCONES

These scones go well with the following teas: Pumpkin Spice, Grandma’s Pumpkin Pie, Cinnamon Apple and, of course, Snickerdoodle.

2-1/4 cups flour

¼ cup packed soft brown sugar

4 tsp. baking powder

½ tsp cream of tartar

2 tsp. ground cinnamon, divided

¼ tsp. salt

½ cup unsalted butter, chilled and cut into cubes

½ cup whole milk

1 large egg

1 tsp. vanilla extract

1-1/2 cups apples, peeled and finely diced

2 tbsp. granulated sugar

2 tbsp. whole milk

• Preheat oven to 375°F. Lightly grease a baking sheet. In a large bowl combine the flour, brown sugar, baking powder, cream of tartar, 1 tsp. cinnamon and salt.
• Add the butter to flour mixture. Using a pastry cutter or hands, quickly work butter into flour until it is evenly distributed into pea-size pieces.  To the bowl, add milk, egg, and vanilla, stirring and folding until JUST combined. Using a spatula, fold in the diced apples.
• Transfer dough onto a lightly floured surface and gently kneed until dough comes together. Transfer dough to baking sheet and shape into a round loaf shape (about 1-1/2 inches tall. Cut loaf to form 8 wedges and separate, spacing 2 inches apart.
• In a small bowl, combine the sugar and remaining cinnamon.  Brush tops of scones with milk and sprinkle with cinnamon-sugar mixture.
• Bake 25-30 minutes until golden brown and a toothpick inserted in the center of the scones comes out clean. Cool on a wire rack. Serve warm or at room temperature.  Don’t try to eat them while still hot or the scone will fall apart.  Serves 8.