Fall is not just about pumpkins, even though I think it is. Apples are another wonderful ingredient to use in the fall. My mother and Aunt stopped here for a couple days before they headed to DC for a conference. They requested some baked goodies to take with them on the road. I made them pumpkin scones, sugar cookies and these wonderful apple scones.
If you like scones that are a little more moist than most, then these scones are for you. The addition of applesauce keeps them moist and the chunky apples and spices makes it a winner. I regret giving them most of these scones. I will be making the scones again this week so we can enjoy them too.
- 2 1/4 c. all purpose flour
- 1/3 c. dark brown sugar
- 1 Tbsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/4 tsp salt
- 1 stick (8 Tbsp) butter, chilled and cut into small pieces
- 1 egg
- 1/4 c. applesauce
- 1/4 c. milk
- 1 tsp vanilla extract
- 2 c. apples, cored peeled and diced
- raw sugar for sprinkling
- Preheat oven to 350 degrees and line baking sheet with parchment paper.
- In small bowl, combine egg, applesauce, milk, vanilla, whisk to combine thoroughly and set aside.
- In large bowl combine flour, sugar, powder, cinnamon, nutmeg, cloves, salt, and whisk to combine. Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized. Add apples and toss to coat.
- Add wet ingredients to dry and mix in lightly with fork until dough just comes together. Turn dough out onto well floured work surface and pat into large ball.
- Cut dough in half. Shape half of dough into flat disk shape and cut into 8 slices. Place on baking sheet and repeat with other half of dough. Sprinkle tops of scones with sugar and place in the oven.
- Bake until turn slightly brown, about 25 minutes. Remove from oven and let cool on baking sheet for 10 minutes. Transfer to a wire rack and let cool.
Source: Good Things Catered