Thursday, June 4, 2009

Cinnamon Apple Scones

It's hard for me to think about writing about these scones when it is so insanely hot out!! Okay not as hot as I'm sure it is in other places in the world, and not as humid - but it's hot for me! And my very furry cat. But anyway. The scones. Supremely extraordinarily awesome. These are the best scones I've ever made. And my boyfriend's favourite scones (and he doesn't like scones). They're definitely best on the first day, and of course best minutes out of the oven. Perfect soft moist insides, crumbly edges (oh how I love crumbly edges on biscuits/scones/muffins), flakey edges. Just really awesome. They are a bit of a pain to make - well not really, just more of a pain than regular scones - but definitely worth it. And I have to mention that it's important to peel the apples (I usually don't peel fruits/vegetables when recipes say to) otherwise you get strange chewy pieces.

If this sounds good, you might also like:
Apricot Orange Scones
Baking Powder Biscuits
Pecan Sour Cream Biscuits
Orange Cream Cheese Muffins

Cinnamon Apple Scones
Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More

Makes 12 scones

1 medium apple, peeled, cored, and diced into 1/4" pieces
2 cups cake flour
1 1/2 cups all purpose flour, plus additional for kneading and rolling
6 tbsp sugar
4 1/2 tsp baking powder
2 tsp ground cinnamon
3/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2" cubes
1 cup plus 2 tbsp heavy cream
1 large egg
1 large egg yolk

1 tbsp sugar
1/2 tsp ground cinnamon
1 large egg beaten with 1 tsp water, for egg wash

1. Preheat the oven to 375F. Prepare a baking sheet with parchment paper or a Silpat mat.

2. Combine the cake and all purpose flours, sugar, baking powder, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix for 2 to 2 1/2 minutes, or until the mixture forms pea-size bits. Blend in the apple.

3. Whisk together the cream, egg and egg yolk. Remove the paddle attachment and replace with the dough hook. Add the egg/cream mixture to the flour mixture and blend on low speed JUST until a dough is formed.

4. Sprinkle a pastry board or other flat surface with about 2 tablespoons of flour. Empty the dough onto the board with the aid of a palm-size plastic bowl scraper or a rubber spatula. Dust the dough lightly with flour. With floured hands, knea six to eight times to form a "skin", then press it into a square about 8 inches. With the aid of a dough scraper, move the dough aside and clean the work surface.

5. Lay a pastry cloth on the surface and fit a rolling pin with a pastry sleeve. Rub an additional 2 tablespoons of flour into the pastry cloth and sleeve.

6. On a floured surface, roll/pat the dough into a 10x12 inch rectangle, with the 10 inch side parallel to the edge of the counter. Fold the dough into thirds like a business letter. To do this, lift the far side of the pastry cloth and fold the top third of the dough over onto itself. Press the dough to align the edges as best you can. Lift the lower edge of the pastry cloth and flip the bottom third of the dough over on itself. You will now have three layers of dough. Press the top gently with your hands, then roll into a 5 x 15 inch strip.

7. Cut the dough into 12 pieces either using a dough scraper, a knife, or a 2 inch biscuit cutter. I cut mine into triangles. When placing on the cookie sheet, invert each scone, spacing them about 1 1/2 inches apart. Stir together the sugar and cinnamon. Brush the tops with the egg wash, then sprinkle with the sugar/cinnamon mixture.

8. Bake for 18 to 20 minutes, or until firm to the touch. Remove from the oven and let cool on the cookie sheet for about 5 minutes before loosening with a thin, metal spatula. Serve the scones warm. If baking ahead, warm the scones in a 300F oven.


Dana said...

I'm not a big scone person, but I make them often because people love them. I love the Pacific NW theme here with the apples. And they look gorgeous.

Steph said...

I didn't get a chance to make these yet! I feel so bad that you typed this recipe up for me when you had all that work to do. They look so flaky at the edges!

Snooky doodle said...

oh I love apple and cinnamon and these surely look so so so good, :)

Helene said...

It's good that you have been baking in that weather. I did not. Too warm for me. What a great treat, did not know that there was recipe for apple scones. Must be good.

gutenmegan said...

Oh my, I have to find a way to veganize these. It wasn't even the recipe that swayed me, or the name of it. The picture says it all. I want!

Pam said...

What a beautiful scone - I love anything with cinnamon.

Grace said...

i've never had a scone that i enjoyed, but i think this would end all that. not only does it look soft and pillowy, but it consists of my favorite ingredients. :)

Hannah said...

It's rarely too hot to bake scones when they look so delicious, if you ask me! And I always have apples on hand, no matter what, so I'll file this idea away for a rainy day. They do sound really satisfying, for any season!

Neomi said...

I've been reading your blog for a couple of months now and I just wanted to leave a comment and say how much I enjoy it. I love it that you go back and forth between desserts and reg. vegetarian food, and the photos of your cat are always so sweet.

Thanks for the great blog

Deborah said...

I love cinnamon apple anything - and I love the look of these!

The Duo Dishes said...

What's the difference between spooning in the flour and scooping it up? Guess that keeps it lighter/less flour in the cup?

eatme_delicious said...

The Duo Dishes: Yea the different methods will result in different amounts of flour being in 1 cup. That's why the best way to measure out 1 cup of flour is to weigh it.

Lisa said...

I adore scones and these look perfect, but then, your baked creations always seem to come out just right. A must try recipe!

Sara said...

These look both beautiful and delicious! Apple cinnamon = yum!

Johanna said...

these look delicious - but I never realised there was a difference between all purpose flour and cake flour

Cathy - wheresmydamnanswer said...

I love scones and this combination is a winner - Cannot wait to try this one

Cookie baker Lynn said...

It's cooled off enough that these are really calling me to make them. They look fabulous! Apples + cinnamon = delicious.

The Food Librarian said...

So pretty! Love the flaky layers too!

Maybe said...

I definitely have to make these !!