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

Finishing
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.