Almond, Apple Cinnamon Scones recipe

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Ingredients

2 cups all-purpose flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons shortening, chilled
2 apple - peeled, cored, and chopped
1 egg, lightly beaten
½ cup plain yogurt
1 tablespoon milk
1 ½ teaspoons almond extract
1 tablespoon milk
1 egg, lightly beaten
2 tablespoons cinnamon sugar
¼ cup sliced almonds

Nutrition Info

310.5 calories
carbohydrate: 42.1 g
cholesterol: 47.7 mg
fat: 13 g
fiber: 2 g
protein: 6.4 g
saturatedFat: 3.2 g
servingSize: -
sodium: 243.1 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a 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 corn meal. 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. 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.

  4. 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.

  5. 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.

Recipe Yield

8 servings

Recipe Note

I especially enjoy these scrumptious scones--bursting with apples, cinnamon and almonds--on a rainy afternoon with a cup of tea. Because they're made with yogurt and no butter, they're a good fit for everyone's palates. Hope you enjoy them, too!

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