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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1/3 cup |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| multipurpose shortening: 6 Tbl (chilled) |
| whole apples: 2 (peeled, cored and chopped) |
| eggs: 1 (lightly beaten) |
| whole plain yogurt: 1/2 cup |
| 2% milk: 1 Tbl |
| almond extract: 1 1/2 tsp |
| 2% milk: 1 Tbl |
| eggs: 1 (lightly beaten) |
| cinnamon sugar: 2 Tbl |
| almonds (sliced): 1/4 cup |
Almond, Apple Cinnamon Scones
Credit: AllRecipes
User rating:
"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 palette. Hope you enjoy them, too!"
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Prep Time
20 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
Directions
- 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. 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 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.
- 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.
- 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.