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.