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 caloriescarbohydrate: 42.1 gcholesterol: 47.7 mgfat: 13 gfiber: 2 gprotein: 6.4 gsaturatedFat: 3.2 gservingSize: -sodium: 243.1 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Almond, Apple Cinnamon Scones
Directions
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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 chopped 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.