EASY APPLE CINNAMON WALNUT SCONES
I made these up this morning when we were looking for a different flavour of scone for breakfast. I forgot to put sugar in the scones, so I sprinkled the top with Demmara Sugar - and I like them better that way! It adds a nice crunch on top. These are not your typical buttery scone - these are more of a hearty, healthy, and hold you till lunch kind of scone! If you don't have cinnamon chips, add a tbsp or two of brown sugar and increase the cinnamon to 1 tsp to compensate.
Provided by Katzen
Categories Scones
Time 30m
Yield 4 scones, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400.
- Mix dry ingredients together (oatmeal, flours, baking powder, cinnamon). Stir oil into dry ingredients well. Add apple, cinnamon chips, and walnuts and stir. Add vanilla to milk, and combine with the dry ingredients; stir until the dry ingredients are damp.
- Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with sugar.
- Bake at 400 for 20 minutes, until lightly browned.
APPLE CINNAMON SCONES
These are quick and easy to make and taste absolutely delicious, great toasted or fresh out of the oven, perfect for breakfast. *I have made these and posted the recipe only afterward, they turned out well though it is true that the dough is fairly sticky. Applesauce and buttermilk are what make this recipe moist, so perhaps in substituting them lies the problem, as for flavour. It could be that my measurements need editing, in which case I will try the recipe again and correct it if necessary.
Provided by blanks
Categories Scones
Time 30m
Yield 12-16 scones, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- combine wet ingredients in a smaller bowl and dry in a large bowl.
- Add wet ingredients mixture to dry, add flour or buttermilk if needed, mix to form a dough.
- kneed lightly on a floured surface, form the dough into a round shape.
- flatten to about 1 inch in thickness and cut out circular biscuits using a cutter or a glass.
- Sprinkle with some brown sugar and cinnamon
- Bake at 350 degrees for 15-20 minutes.
- Serve fresh or toasted.
Nutrition Facts : Calories 156.6, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.8, Sodium 325.5, Carbohydrate 33.5, Fiber 3.1, Sugar 2.7, Protein 4.9
APPLE SCONES
This has a terrific aroma and taste. These scones are perfect for tea.
Provided by Carol
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
- Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
- Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 24.6 g, Cholesterol 11.2 mg, Fat 4.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 263.6 mg, Sugar 8.1 g
APPLE CINNAMON SCONES
I landed my first job in a bakery when I was sixteen. I would come in after school and make huge batches of scone mix to help the morning baker. After I graduated from high school, I became the principal baker --and spent the summer waking up at 2 a.m. Even though I had to go to bed at 7 p.m., I felt like the coolest kid in town. The bakery offered a bunch of different flavors of scones, and I could never decide on a favorite.
Provided by Erin Jeanne McDowell
Categories dessert
Time 45m
Yield About 18 scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (204 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon and salt. Add the butter and toss to coat the cubes with flour. Cut the butter into the flour by rubbing it between your forefingers and thumbs until the butter pieces are between the size of peas and walnut halves. Add the chopped apples and toss gently to combine.
- Make a well in the center of the dry ingredients and pour in the cream. Toss the mixture with your fingers to combine, then knead gently to ensure everything is evenly moistened.
- Scoop 1/4-cup mounds of the dough onto the prepared baking sheets (I do this by hand because I like them to look craggy, but you can use a No. 16 (1/4-cup scoop)), leaving at least 1 1/2 inches between them. Brush the tops of the scones with the egg wash and sprinkle generously with turbinado sugar.
- Bake the scones, switching the sheets from front to back and top to bottom at the halfway mark, for 20 to 22 minutes, until the tops and edges are golden brown. The scones can be served warm or at room temperature.
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