2 ¾ cup all-purpose flour (330 grams)
1/3 cup packed light or dark brown sugar (70 grams)
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter , cold and cubed (1 stick, 113 grams)
3/4 cup small dice fresh apple , peeled (85 grams)
1/2 cup unsweetened applesauce (120 grams
2 large eggs
1 teaspoon vanilla extract
1 large egg + 1 tablespoon water ,for egg wash
3 tablespoons coarse or sparkling sugar
1/2 teaspoon ground cinnamon
1 cup powdered sugar , sifted (113 grams)
1/4 teaspoon ground cinnamon
1-2 tablespoons milk or cream


1.Combine the flour, sugar, salt, baking powder, and cinnamon in a bowl. Add the butter and cut into the dry ingredients with a pastry blender or fork. Add the diced apples.
2.In a separate bowl combine the applesauce, eggs, and vanilla extract. Add to the dry ingredients and mix to make a shaggy dough.
3.Dump out onto a clean surface and knead with your hands gently to bring the dough into a ball.
4.Divide the dough in 2 and shape each into a disk about 1-2 inches tall. Cut each disk into 6 wedges.
5.Transfer wedges to a sheet pan lined with parchment paper.
6.Chill in the freezer for 30 minutes. Meanwhile, preheat oven to 425 degrees F.
7.Brush with egg wash. Combine coarse sugar and cinnamon and sprinkle over the top.
8.Bake until tops begin to turn golden brown, about 15-20 minutes.
9.To make the icing, combine the powdered sugar, cinnamon and milk until smooth. Drizzle over warm or cool scones. Let sit 15 minutes for icing to set, then serve.
10.Scones are best served the day they are baked, but can be stored in an airtight container in the fridge for several days.

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