Oven: 425 degrees
Bake: 12-15 minutes
Pan: Sheet Pan with silpat or parchment paper
Yields: 12 scones
2 1/2 c. soft white flour (325 g)
1/3 c. brown sugar (73 g)
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. salt
6 T. cold butter, diced (84 g)
2 c. apples peeled and chopped finely (about 2 small apples)
1/2 c. milk (120 g)
1 egg large
- Combine the flour, brown sugar, baking powder, cinnamon and salt in a bowl.
- Cut the cold butter into the flour using your mixer, food processor or by hand.
- Peel, core and dice the apples. It will take about 1 large apple or 2 small apples to make 2 cups of diced apples. Add the apples to the flour mixture.
- In a separate bowl combine the milk and large egg and beat lightly.
- Add to the flour mixture and combine. Don't over beat the batter. It will be on the dry side.
- Put into the fridge for 30 minutes or longer to make them tender.
- Using #12 muffin scoop or 1/3 cup, scoop the scones onto a baking sheet leaving about 2 inches between them.
- Press them down slightly so they are flat on the top.
- Bake for 12-15 minutes at 425 degrees.
1/4 c. brown sugar (50 g)
2 T. butter (28 g)
1 T. milk (15 g)
1/1 c. powder sugar (60 g)
1 tsp. vanilla extract
- While the scones are baking make the icing. Heat the brown sugar and butter until melted.
- Stir in the milk and bring to boil.
- Remove from the heat and stir in the powder sugar and vanilla.
Drizzle over the cooled scones, serve warm or at room temperature