mission apple cinnamon scone recipe 1
I love fall.  I especially love the wonderful creativity of food that comes with fall.  There is so much to work with from corn to apples to squash to pumpkins! I chose to share this recipe with Mission Arabica at this time of year due to its wonderful fall flavors with the idea that you could grab a blanket, sit on the porch swing with a cup of Mission Arabica coffee in hand and a delightful apple scone to enjoy as the crisp, brisk air brushes your face and your eyes behold the beautiful colors of the changing seasons.

Where I found this recipe…

My husband and I love to travel and one of the places we visited last year was Vermont.  While we were there, we stopped at an incredible store called King Arthur Flour. If you are ever in Vermont, I definitely recommend checking out this store. I was quite impressed and have continued to be as I’ve used their products and made some of the recipes posted on their website.  I saw that this one had some great reviews so I tried it out and loved it.  I did tweak it a bit in order to make the scones a bit larger so you can find the original recipe on the King Arthur Flour website along with many other great products and baking tips.

Apple Cinnamon Scones

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 6-8 scones

Apple Cinnamon Scones

Ingredients

  • 2 3/4 cups King Arthur All Purpose Flour
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 Tablespoon baking powder
  • 1 teaspoon Apple Pie Spice or ground cinnamon
  • 1/2 cup (1 stick) cold butter
  • 3/4 cup chopped fresh apple in 1/2 inch pieces
  • 3/4 cup cinnamon chips
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup applesauce
  • Topping:
  • Milk
  • 3 Tablespoons sugar
  • 1/2 teaspoon ground cinnamon (I used Saigon cinnamon which has a much stronger flavor than traditional cinnamon)

Instructions

  1. In a large bowl, mix together the dry ingredients: flour, sugar, salt, baking powder and Apple Spice.
  2. Next, add the butter a few pats at a time and whisk until the mixture is crumbly.
  3. Add the chopped apple and cinnamon chips. I left the skin on the apples but you don't have to.
  4. In another bowl, combine the liquid ingredients: eggs, vanilla, and applesauce.
  5. Once complete, add the mixture to the dry ingredients and stir until all ingredients form a soft dough.
  6. Sprinkle some flour on either an ungreased baking sheet or a baking sheet lined with parchment paper. I used parchment paper.
  7. Place the dough on the baking sheet and form into a circle, roughly 3/4 to 1 inch thick.
  8. Mix together the cinnamon and sugar for the topping.
  9. Brush the circle of dough with the milk.
  10. Sprinkle topping evenly onto the dough.
  11. Run a knife under cold water and then slice the dough into 6 even wedges (or 8 if you'd prefer more yield.)
  12. Separate the wedges by about 1/2 inch by pulling them away from the center of the circle.
  13. Preheat the oven to 425°F. While the oven preheats, place the scones in the freezer, uncovered for about 30 minutes.
  14. After chilling, bake the scones in the oven for about 18-22 minutes, according to King Arthur's recipe. I actually had to bake mine a bit longer, but some ovens are hotter/cooler than others, so you may want to just keep an eye on them after about 20 minutes. Once they reach that sweet, golden brown look, they are done.
  15. After taking them out of the oven, let them cool for a few minutes. Scones are best served warm, but even if they cool completely they taste great dipped in a hot cup of Mission Arabica coffee as well! Enjoy!
https://www.missionarabica.com/apple-cinnamon-scones/

Rene is the mother of Mission Arabica co-founder Chris Cheney. A blogger herself, she is a major asset to the Recipes team through both her cooking and photography skills. She also enjoys crafting, DIY projects, and travel.

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