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Almond, Apple Cinnamon Scones
Print Recipe
Almond, Apple Cinnamon Scones
Print Recipe
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
Granny Smith apples, peeled and coarsely chopped
1
large egg
1/2
cup
plain yogurt
1
tablespoon
milk
1
egg, lightly beaten
2
tablespoons
cinnamon sugar
1/4
cup
sliced almonds
Servings:
Instructions
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.
Cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. (Use two forks or a pastry blender)
Stir in the apples.
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.
Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times.
Pat dough into a 7 inch diameter circle about 1 1/2 inch thick.
Cut dough into 8 wedges, and place on prepared baking sheet.
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.
Bake in preheated oven until tops are 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.
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