KING ARTHUR FRESH APPLE CINNAMON SCONES

It's winter in Maine, not fall and I still made fresh Apple Cinnamon Scones.  The kitchen smelled so good, all that cinnamon almost reminds one of a apple pie baking in the oven.  Yummy, hot off the old press! Great new scone recipe from King Arthur Flour.  

I got to visit King Arthur this past summer, best vacation I have had.  I was super excited to go.  We spent a week in Vermont along with 6 other couples riding motorcycles and enjoying the beautiful state of Vermont.  The boys were very good at looking around King Arthur, Brian says "you probably feel like I do when I visit a Harley Shop?"  Yup, all excited to be in a cooking store! Mr. Dick asks what do you want, Yea, one of everything!  Starting with the baking sheets, pie tins, oh, and a new bread bowl and ending with a few new wooden spoons.  

So, why not get off that couch and get into the kitchen and whip up a batch of Cinnamon scones. Everyone will be happy.       Thanks for the visit, Andi  



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KING ARTHUR FRESH APPLE CINNAMON SCONES     YIELDS 12


2 3/4 cups all purpose flour

1/3 cup sugar

3/4 tsp salt

1 Tbsp baking powder

1 tsp cinnamon or Apple pie spice

1/2 cup cold butter  (8 Tbsp) 

3/4 cups chopped fresh apple in 1/2 inch pieces and you can leave the skin on  about half of a medium apple

3/4 cups cinnamon chips

2 large eggs

1 tsp vanilla

1/2 cup applesauce, unsweetened preferred  (I used sweetened)

TOPPING:

3 Tbsp coarse white sparkling sugar

1/2 tsp cinnamon

Hanging in the store of  King Arthur 

Using a large mixing bowl add the dry ingredients, flour, sugar, salt, baking powder and spice and whisk this together.   Work in the butter using a pastry tools or a fork until the mixture is crumbly.   

Stir in the chopped apple and the cinnamon chips

Before baking 

In another smaller bowl add the eggs and mix and then add the vanilla and the applesauce and add this to the flour mixture.  Only mix enough to combine the two.   Don't over mix.  Keep stirring it will come together. Dough is very thick.   It's ok to see pieces of butter.   Divide the dough into 2 even balls of dough.  Cover a large baking sheet with parchment paper and gently pat each of your balls of dough into a 5 -51/2 inch circle and about 3/4 inch thick. They suggested to flour the parchment paper, i didn't.  Do this on the same baking sheet with each ball of dough. Brush each circle with milk and sprinkle the tops with the sugar and cinnamon mixture.   I used a pizza cutter and cut each circle into 6 wedges.  Gently pull each cut section away for each other leaving about a 1/2  inch space between each cut piece.  Place in freezer for 30 minutes,  uncovered.   While the scones are chilling, preheat oven to 425 degrees.  Bake for 18 to 22 minutes or until golden brown.  Do not over bake them always watch your oven.    Remove from oven allow to rest and cool a bit then serve warm and enjoy 

And all I got was a HAT!  

                                                 Happy Baking my friend, Andi   

                                                         the wednesday baker

These guys greeted  us at the local farm stand

Sharing with   

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What we accomplished Wednesday