Sunday, January 11, 2015

Apple Cinnamon Almond Scones


My sister recently introduced me to the wonderful world of scones with this fabulous recipe.  And I just can't get enough!  The other day I had some apples that needed to be used before they got too ripe and my mind immediately turned to scones.  I was on the hunt, and after a little looking, found this recipe.  It is amazing and was definitely a hit with the fam.  In between bites I kept hearing, "This is SO good!", "Wow, this is amazing!", "When can you make it again?!", "I love this!".  Whether you're looking for something to make for a Sunday brunch, after school snack or to take to your neighbors, look no further.  This right here is your golden ticket.  It's very easy to throw together, looks beautiful and so full of yum that you'll definitely be coming back for more!  And on a cold winter day, it goes perfectly with a big cup of Hot Chocolate or Creamy Caramel Cider!

Ingredients:
2 cups all-purpose flour
1/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons shortening, chilled
2 apple - peeled, cored, and chopped
1 egg, lightly beaten
1/2 cup plain yogurt
1 tablespoon milk
1 1/2 teaspoons almond extract
Topping:
1 tablespoon milk
1 egg, lightly beaten
1 1/2 tsp cinnamon
2 TBS sugar
1/4 cup sliced almonds

Directions:  
1.  Preheat oven to 375.  Line stone or baking sheet with parchment paper.
2.  Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse cornmeal. Stir in the chopped apples.
3.  Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Dough will be kind of dry and crumbly.  Use hands to knead until dough is evenly mixed and sticking together.
4. Place dough on prepared baking sheet and pat into a 7 inch diameter circle about 1 1/2 inch thick. Score dough into 8 wedges.
5.  To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon, sugar and almonds.
6.  Bake in preheated oven until top is golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.

*Source:  AllRecipes.com

4 comments:

Jamie Young said...

Yummm-O! You know how much I love a good scone, can't wait to try these! Do you think you could substitute butter for the shortening? I used up the last of the shortening we brought back from the states :)

Janessa said...

I'm excited for you to try this! Sad to see your shortening supply come to an end. Time for another visit! I've not made it with butter but I'm guessing it would work. Give it a try and let me know how it turns out!

Devilyn said...

These look divine.

Janessa said...

And they are every bit as good as they look. And then some. :)

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