Apple scones
These Apple Scones are the perfect autumnal treat, combining the comforting warmth of baked apples with the tender crumb of a classic scone. The dough comes together quickly, requiring just a handful of pantry staples like flour, shortening, and baking powder. The star of the show is the mix of finely chopped apples and plump raisins, which provide bursts of juicy sweetness and chewy texture in every bite. A hint of cinnamon ties the flavors together, while a splash of cold apple juice adds moisture and subtle fruitiness. Best served warm with a pat of butter or a dollop of clotted cream, these scones make an ideal afternoon snack or a cozy weekend breakfast. They pair beautifully with a hot cup of coffee or tea.
Description
These Apple Scones are the perfect autumnal treat, combining the comforting warmth of baked apples with the tender crumb of a classic scone. The dough comes together quickly, requiring just a handful of pantry staples like flour, shortening, and baking powder. The star of the show is the mix of finely chopped apples and plump raisins, which provide bursts of juicy sweetness and chewy texture in every bite. A hint of cinnamon ties the flavors together, while a splash of cold apple juice adds moisture and subtle fruitiness. Best served warm with a pat of butter or a dollop of clotted cream, these scones make an ideal afternoon snack or a cozy weekend breakfast. They pair beautifully with a hot cup of coffee or tea.
Ingredients
- 2 c Flour
- 3 t Baking Powder
- 2 T Sugar
- 1/2 t Cinnamon
- 1/2 t Salt
- 6 T Shortening
- 1/2 c Apples, peeled, chopped fine
- 1/2 c Raisins
- 4 T Cold Apple juice or water
Directions
- 1 Preheat oven to 400 deg F.
- 2
Mix together dry ingredients (flour, baking powder, sugar, cinnamon, salt).- 3
Cut in shortening as you would for a pie crust until crumbly.- 4
Stir in apples and raisins.- 5
Add enough cold apple juice or water to make a stiff dough.- 6
On floured surface, roll dough about 1/2" thick.- 7
Cut into triangles.- 8
Bake on cookie sheet for 10 minutes, or until light brown.NoteStorage: Store cooled scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in a warm oven before serving.
Substitutions: You can use butter instead of shortening for a richer flavor. Dried cranberries or chopped walnuts can be used in place of raisins for a different texture.
Tips: Keep the liquid and shortening cold to ensure tender scones. Do not overmix the dough, or it will become tough.
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