Apple-Cinnamon Scones

Yield: 10 servings (serving size: 1 scone)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Fat: 4.3g
  • Saturated fat: 2.4g
  • Carbohydrate: 22.0g
  • Cholesterol: 31mg
  • Iron: 1.0mg
  • Sodium: 161mg
  • Calories: 138
  • Calories from fat: 28%
  • Fiber: 0.9g
  • Calcium: 49mg

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar, divided
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces
  • 1 cup chopped peeled Granny Smith apple (about 1 apple)
  • 1/2 cup low-fat buttermilk (1%)
  • 1 large egg yolk
  • 1 large egg white
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, 1 teaspoon cinnamon, and next 3 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apple.
  3. Combine buttermilk and egg yolk; add to flour mixture, stirring just until moist.
  4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges; place wedges 1 inch apart on baking sheet.
  5. Beat egg white with a fork until frothy; brush over surface of dough. Combine remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle evenly over dough. Bake at 400° for 12 to 14 minutes or until lightly golden. Serve warm.
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